Ingredients (for 6 servings):
For patties:
1/2 1 cups green lentils
1/2 cup thick burgundy
2 finely chopped onions
A little olive oil
1/2 cup roasted and finely chopped walnuts
1/4 cup light raisins
1/4 cup olive oil
1 hot green pepper finely chopped
1/2 bunch finely chopped parsley
1/2 bunch finely chopped coriander
1/2 bunch finely chopped rocket
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon yellow curry
1 teaspoon baking soda
1/2 cup water
Salt and pepper to taste
To serve:
Arabian cabbage (wrapped - wide and flattened cabbage), broken into leaves
4 halved tomatoes
1/4 cup freshly squeezed lemon juice
1/2 cup olive oil
1/2 cup raw tahini
1 cup thick and good yogurt
2 tablespoons finely chopped pickled lemons
preparation method:
To make the patties, cook the lentils until soft.
Soak the burgundy in water for about two hours and strain.
Mars the chopped onion in a little olive oil until golden.
Put the lentils, burgundy and steamed onion in a food processor with the rest of the patty ingredients and grind to a uniform mass.
Cool in the refrigerator and form patties.
Refrigerate until grilled.
Before serving, roast the cabbage leaves one by one with a little olive oil, about a minute on each side.
Sear the tomato halves with a little olive oil, peel and chop.
Roast the patties with a little olive oil for a few minutes on each side.
Place the roasted cabbage leaves on a tray, season with lemon juice, olive oil, salt and pepper.
Place the patties and chopped tomatoes on top, drizzle with tehini, yogurt and olive oil and sprinkle with the pickled lemons.
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