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April 21, 2018

Vetkoek with Lamb and Hummus – A fusion of flavors!

Posted on March 30, 2016 by in lamb, Uncategorized

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Vetkoek with Lamb

Vetkoek with Lamb is as South African as Braaivleis and the beloved Madiba. I think we all grew up with warm, spongy vetkoek stuffed with just about anything.

Vetkoek with Lamb is the perfect partner for a bowl of steaming hot soup and with winter knocking at our doors, I can think of no better way to announce the arrival of my favorite season!

Vetkoek with Lamb


Vetkoek with lamb, however needs something to bind the flavor and elements together. Yes, I know Mrs Balls Chutney is your favorite, but be adventurous and travel the world……. at your table. My vetkoek with mince is served with creamy hummus from Mediterranean Delicacies. You will see, it is quite a task to choose the right Hummus, there are so many to choose from. At the moment, my favorites to have on vetkoek with lamb are the traditional Hummus, Red Pepper Hummus or the Avocado Hummus. Good news is that 3 new Mediterranean Delicacies Humus flavours have arrived – Peri Peri Humus, Smoked Humus and Roasted Seed Humus. There’s a humus flavour for everyone. It takes this humble vetkoek with Lamb to new places, I promise.

vetkoek with lamb

Mediterranean Delicacies have such a vast variety of products in their range and each and every one is made with care and passion. Their products are available at selected Pick n Pay, Checkers, Spar and FoodloversMarkets, but do visit their website to contact them if necessary!

Vetkoek with Lamb

Vetkoek with Lamb and Hummus

makes 20 portions

Ingredients

1 kg shop-bought bread dough ( order from your local supermarket’s bakery)

750 ml oil for frying

750 g lamb mince

30 ml Olyfberg olive oil

1 large onion – finely chopped

1 green chili – finely chopped

1 clove garlic – finely chopped

10 ml ground cumin

10 ml smoked paprika

a sprig rosemary or 5 ml dry rosemary

salt and pepper to taste

zest and juice of 1 lemon

1 x 350 g Mediterranean Delicacies hummus of your choice

fresh herbs to serve

Method

Make your lamb mince first. Heat a skillet on the stove and add the olive oil. Brown the onion, garlic and chili until the onion is translucent and soft. Be careful not to burn the garlic. Add spices and then the lamb. Brown and cook for about 10 minutes, while stirring constantly. Season with salt and pepper and add the lemon zest and juice. Keep warm

Divide your dough into 20 even-sized balls. Heat the oil in a pot and when the oil is hot, fry the vetkoek to golden perfection. Regulate the heat of your oil, otherwise the vetkoek will be raw inside and too brown on the outside. You will get the hang of it!

To serve. Cut off the top of each vetkoek. Hollow out some of the “flesh”. Spoon a dollop of hummus into the vetkoek, followed by some lamb. Top with more hummus and serve hot with fresh herbs.

Delicious as a snack, but if you make your vetkoek slightly bigger, it is perfect for a light supper too!

Vetkoek with Lamb

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3 Responses to “Vetkoek with Lamb and Hummus – A fusion of flavors!”

  1. christelle nicholas 31 March 2016 at 5:33 pm #

    FABULOUS TO BE TRIED TONIGHT THANK YOU NINA!!!

  2. Rach's Recipes 13 April 2016 at 7:34 am #

    Wow this looks amazing! I’d love to try it in different varieties, do you think I could make it with beef substitute or tempeh? Thanks!

    • nerinatimm 14 April 2016 at 8:19 am #

      You can change the meat for sure! thank you for popping in!


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