Camel By Campfire
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Camel By Campfire
Recipe by Joachim Borenius
Ingredients
Yogurt Damper
1 cup Jalna Greek yogurt
1 tsp onion powder
1 tsp garlic powder
2 tsp oregano
1 tsp sea salt
2 cups self raising flour
2 tbp Squeaky Gate extra virgin olive oil
Lamb Shish
500 g Coarse & Fatty Lamb Mince
50 g brown onion
10 g garlic
5g baharat
30 ml mineral water
1 tsp bicarbonate of soda
2 tsp sea salt
1 tsp black pepper
Green Goddess
½ bunch coriander
½ bunch mint
100 g tahini
50 ml lime juice
20 g honey
10 g garlic
75 g ice cubes
75 g Squeaky Gate extra virgin olive oil
Sea salt
Black pepper
Tabbouleh
1 tomato
1/6 head red cabbage
1 small pomegranate
½ bunch Parsley
2 spring onions
Squeaky Gate extra virgin olive oil
Lemon juice
Method
Mix the yogurt with the other ingredients in a bowl, but keep the flour aside. Add the flour little by little while working together to form a soft dough. Reserve some flour to roll out the dough. Let the dough rest for 15 minutes while preparing the shish. Portion the dough into small balls and roll them out nice and thin. Cook in a small pan over the fire.
Mix all the ingredients for the lamb shish in a bowl until well combined. Shape the mixture into 70-gram balls and evenly place them onto shish skewers. Grill the skewers when ready and let them rest for a few minutes.
Pick the herbs and blend them all in a blender until smooth. Emulsify the olive oil at the end. Season to taste with salt and pepper.
Dice the tomato flesh, shred the cabbage, deseed the pomegranate, finely chop the parsley and its stems, and finely cut the spring onions. Mix all the ingredients together and dress lightly with lemon juice and olive oil.
