Ingredients:
For the kuboos:
- 280g YesYouCan Self Raising Flour
- 1 egg + 1 egg white
- 1 tsp salt
- 1 tbsp oil
- 170ml milk
For the keema:
- 1 tbsp ghee/oil
- 1-star anise
- 2 green cardamom
- ½ a large onion (Around 140g)
- 3 cloves of garlic
- 2 tsp sumac
- 1 tsp cumin powder
- 1 tsp smoked paprika
- Salt to taste
- Tomato paste
- 1 green chilli (optional)
- 200g lamb mince
- 60ml water
For the tahini yogurt:
- 100g tahini
- 50ml water
- 3 minced cloves of garlic
- 1 tsp sumac
- Salt to taste
- Juice of half a lemon
- 50g Greek yogurt
Method:
- For the tahini yogurt, in a saucepan lightly heat the tahini paste, water, garlic, salt and sumac till they combine to form a smooth liquid. Take this off the heat and add whisked Greek yogurt. Cling wrap in a bowl and set aside.
- To make the keema, heat the ghee in a pan and add the star anise and cardamom. Once they start to splutter add the onions and sauté till they are golden brown. Add the garlic, sumac, cumin powder, smoked paprika and tomato paste and continue cooking on a low heat until the raw smell of the spices and tomatoes is gone. Break your mince apart and add it to the pan. Sauté on high heat to brown the mince. Add the water and let it simmer till the mince is cooked.
- For the kuboos dough combine the eggs, oil and milk in a bowl. Add this to the flour in parts and form a smooth dough. Pouring in the liquid all at once could make the dough too wet since the consistency of the dough depends on the temperature around you as well. It could require more/less of the wet ingredients accordingly.
- To roll out the dough make balls of the size you desire (approximately 50 g), place them on a non-stick parchment paper, oil both the sides and start flattening it with your finger tips to form a circle.
- The thickness of the circle should be around 3-4mm. Cook this on a hot pan for 30-40 seconds on both sides or until golden brown.
- Serve with the keema, tahini yogurt and some cucumber. Mint leaves go well with this too if you are looking for some extra freshness!
