LAMB MINCE WITH BAKED EGG, SUMAC AND ROAST TOMATOES

Learning about the cuisine of other cultures and the fusion of flavors happening as a result of immigrants bringing their traditional cooking methods, herbs and family favorites into your country, has made cooking a very interesting and delicious hobby. This dish (inspired by fusion food served in Jerusalem) is a delightful and surprising result.  Yet another version of comfort food you can add to your repertoire.

360 h/12.7 oz Basmati rice

The lamb:
2 tablespoons/30 ml olive oil
12 shallots, finely sliced
2 cloves garlic, minced
350 g/12 oz lamb mince
2 cups/500 ml lamb stock
2 tablespoons/30 ml sumac (availalable at well stocked supermarkets)

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Sumac, from the berries of the sumac bush (vaguely related to Poison Ivy although not poisonous) are dried and in some instances you can buy the berries whole or already ground. It is dark brick red in color and adds a delightful color and zing to food without overpowering it — subtle and refreshing. Add it to scramble eggs, a vinaigrette, garlic mayonnaise, tomato salad, etc. Try it with chicken, fish, butternut soup …. the possibilities are endless. Use your imagination.

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1 tablespoon/15 ml za’atar (available in shops that specialise in Middle Eastern spices or make you own)
1 tablespoon/15 ml cumin
2 tablespoons/30 ml pine nuts
salt and freshly ground black pepper

The tomatoes:
2 tablespoons/30 ml olive oil
24 cherry tomatoes
1 teaspoon/5 ml coarse sea salt
sprinkle of sugar
1 teaspoon/5 ml balsamic vinegar

The garnish:
4 fresh eggs
plain thick Greek yogurt
bunch coriander leaves

• In a small bowl mix the vinegar with the salt and add the onion. Set aside for the onions to soften.
• Boil the rice and keep warm.
• Preheat the oven to 220°C.
• In a heatproof baking dish mix the cherry tomatoes with the olive oil, salt, sugar and vinegar and roast in the oven until the skins burst open and the juices start sizzling. Remove from the oven and set aside.
• For the lamb:  in a big enough pan, heat the olive oil and fry the shallots and garlic briefly then add the mince.
• Break up the mince as much as possible to avoid having clumps of meat.
• When it becomes nice and caramelized, add half the stock, sumac, za’tar, cumin and salt and pepper and cook until most of the liquid has evaporated.
• Add the rest of the stock and simmer for 5 minutes.
• With a large spoon, move the meat aside to form four hollow spots. Break an egg into each hollow, then cover the pan with a lid and steam the eggs for about 5 minutes or until the eggs are cooked but the yolks still soft.

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I find it much easier to fry the eggs separately and place it on top of the dish when ready to serve.  But it is up to you. It does not affect the outcome of the dish or spoil its authenticity.

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• To serve: on each warmed plate spoon the rice and spread out quite a bit.
• Spoon the lamb and a cooked egg over the rice, being careful not the break the yolk.
• Dot the surface of the meat with spoons full of yogurt, scatter the roast tomatoes around and sprinkle over the coriander. Serve immediately.

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Extra sumac sprinkled over gives the dish an extra tang and color but use sparingly.

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