Shane Delia: Guitta Maroun’s mint and yoghurt soup with grilled goat kofta

AT A GLANCE

  • Serves 6 people

  • 500 ml (2 cups) chicken stock
  • 100 gm carnaroli rice, rinsed
  • ½ onion, finely chopped
  • 10 ml olive oil
  • 20 gm plain flour
  • 800 gm thick Greek-style yoghurt
  • 1 egg yolk
  • 1 tbsp dried mint
  • To serve: thinly sliced mint
  •  
  • Aleppo pepper oil
  • 2 tsp Aleppo pepper (see note)
  • 80 ml (1/3 cup) olive oil
  •  
  • Goat kofta
  • 480 gm goat leg meat (see note)
  • 120 gm lamb fat (see note)
  • 1½ tbsp Aleppo pepper (see note)
  • 3 garlic cloves
  • 1½ tbsp coarsely chopped flat-leaf parsley
01   For Aleppo pepper oil, cook ingredients in a small saucepan over medium heat until fragrant (2-4 minutes). Strain through a fine metal sieve and set aside (discard solids).
02   For goat kofta, mince goat, fat, pepper and garlic through a mincer or food processor until combined. Transfer to a bowl, add parsley, knead until mixture is pliable and elastic (2-4 minutes). Roll into 6 balls, place on a tray, refrigerate to rest (1 hour). Preheat a char-grill over high heat. Mould each ball onto a metal skewer and grill, turning occasionally, until golden and cooked through (5-10 minutes).
03   Meanwhile, combine stock and 1 litre water in a large saucepan and bring to the simmer over medium heat, add rice and cook until tender (8-10 minutes), keep warm.
04   Combine onion and oil in a separate saucepan and sauté over medium heat until tender (5-10 minutes).
05   Combine flour and 100ml cold water in a bowl, whisk to dissolve, add yoghurt and yolk, mix to combine. Whisk into rice mixture, add dried mint and onion mixture, season to taste and bring to the simmer over medium heat, stirring occasionally until slightly thickened and flour is cooked out (3-4 minutes). Serve drizzled with Aleppo pepper oil to taste, topped with sliced mint and kofta to the side.
Note Aleppo pepper is hot dried Turkish chilli, available from Turkish grocers. If unavailable, substitute roasted chilli flakes, available from Asian grocers. Goat meat and lamb fat are available from select butchers. If goat is unavailable, substitute lamb.

This recipe is from the April 2010 issue of Australian Gourmet Traveller.

Recipe:

SHANE DELIA, MAHA, MELBOURNE

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

JUICY, SPICY YARRA VALLEY SHIRAZ. , suggested by MAX ALLEN

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