Kronb Mbatan
(Lamb and Cauliflower Patties) Recipe

Origin: Libya      Period: Traditional

Ingredients:

1.125kg cauliflower flotettes
225g minced lamb
1/4 tsp tomato purée
1 tbsp ghee or butter
60g flat-leaf parsley, finely chopped
1/2 onion, finely chopped
1/4 tsp salt
1/2 tsp hot chilli powder
1/4 tsp turmeric
1/4 tsp salt
1/4 tsp ground allspice
1 egg, whisked
40g plain flour
oil for frying

Kronb Mbatan
(Lamb and Cauliflower Patties) Preparation:

Method:

Add the cauliflower florettes a pan of lightly-salted boiling water. Cook for about 15 minutes, or until the cauliflower is tender then take off the heat and set aside.

In the meantime, heat the butter or ghee in a pan and use to fry the onions until lightly golden (about 8 minutes) then stir-in the lamb and cook until the juice from the meat has evaporated and the meat is nicely browned.

Stir-in the tomato purée, salt, chilli powder, turmeric and allspice then add the chopped parsley. Stir well to combine and cook on medium heat for about 20 minutes then take off the heat and set aside until the meat mixture has cooled.

Drain the cauliflower and mash until smooth then add the egg, a pinch of salt and the flour. Bring together as a soft dough, turn onto a lightly-floured surface and knead until soft and smooth. Tear-off walnut-sized pieces of the dough and flatten then place a spoon of the meat mixture between two pieces of the potato dough. Use your fingers to seal the edges of the dough so that the meat stuffing is completely enclosed. Continue in this manner until all the potato pastry and meat stuffing are used up.

Add oil to cover the base of a large non-stick frying pan and when hot add the stuffed cauliflower patties. Cook until golden brown then turn over and cook on the other side. Remove with a spatula, drain on kitchen paper and serve warm.

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