Vetkoek with Lamb and Hummus – A fusion of flavors!
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, 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.
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 and Hummus
makes 20 portions
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
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!
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