Vetkoek with Lamb and Humus

Vetkoek with Lamb and Humus

Vetkoek with Lamb is as South African as Braaivleis and the beloved Madiba. I think we all grew up with warm, spongy vetkoek stuffed with just about anything. Vetkoek with Lamb is the perfect partner for a bowl of steaming hot soup and with winter knocking at our doors, I can think of no better way to announce the arrival of my favorite season!

  • 1 kg shop-bought bread dough
  • 750 ml oil for frying
  • 750 g lamb mince
  • 30 ml olive oil
  • 1 large onion ? finely chopped
  • 1 green chili ? finely chopped
  • 1 clove garlic ? finely chopped
  • 10 ml ground cumin
  • 10 ml smoked paprika
  • a sprig rosemary or 5 ml dry rosemary
  • salt and pepper to taste
  • zest and juice of 1 lemon
  • 1 x 350 g Mediterranean Delicacies humus of your choice
  • fresh herbs to serve

Method: Make your lamb mince first. Heat a skillet on the stove and add the olive oil. Brown the onion, garlic and chili until the onion is translucent and soft. Be careful not to burn the garlic. Add spices and then the lamb. Brown and cook for about 10 minutes, while stirring constantly. Season with salt and pepper and add the lemon zest and juice. Keep warm. Divide your dough into 20 even-sized balls. Heat the oil in a pot and when the oil is hot, fry the vetkoek to golden perfection. Regulate the heat of your oil, otherwise the vetkoek will be raw inside and too brown on the outside. You will get the hang of it! To serve. Cut off the top of each vetkoek. Hollow out some of the "flesh". Spoon a dollop of hummus into the vetkoek, followed by some lamb. Top with more hummus and serve hot with fresh herbs. Delicious as a snack, but if you make your vetkoek slightly bigger, it is perfect for a light supper too!

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