Burghol with herb mix and meat - by Taste & Flavors

BURGHOL WITH HERB MIX AND MEAT

BY CHEF TAREK ALAMEDDINE
Serves 10 | Prep/cooking time 30 mins
INGREDIENTS
  • 250g Burghol
  • 80g Tomato water
  • 80g Cucumber water
  • 10g Herb mix
  • 1 Lemon zest
  • 10g Parsley
  • 6g Lemon verbena
  • 4g Oregano
  • 10g Douglas fir pine
  • 4g Lemon thyme
  • 600g Finely minced lamb meat (no fat) top side
  • 60g Bell pepper tamari
  • 50g Nordic shoyu
  • 50g Fine brunoise red bell pepper
  • 30g Red oxalis stems (red homaida)
  • 1 Lemon zest
  • 10g Chopped herb mix
  • Salt to taste
  • 3 Red oxalis flowers (Red homaida)
  • 10 Wood sorrel leaves
  • 3 Sage flowers
  • 4 Tops Lemon balm
  • 3 Pelargonium flowers (khebayzeh)
  • 4 Tops Sedum telephium
  • 5 Red Oxalis leaves (red homaida)
  • 8g Rose oil
  • 10g Geranium oil
  • 3-4 Rashad leaves
PREPARATION

1. Mince the meat with some ice cubes.

2. Slice the bell peppers to take out the stem and then finely brunoises the flesh.

3. Chop the Red Oxalis (Red Homaida) stems.

4. Wash and finely chop all the herbs.

5. Mix using your hands the meat with the tamari, Shoyu, herb mix and bell peppers.

6. Season with salt if needed.

7. Soak the burghol in the tomato water and cucumber water.

8. Add the mix of herbs and zest.

9. Pick all the flowers and leaves for topping.

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