Harissa-Glazed Lamb & Whipped Feta Platter
This week's choice is a show-stopping fusion of spicy and creamy, perfect for impressing a crowd. These glazed lamb meatballs serve as the ultimate finger food, combining bold Middle Eastern spices with a cooling, elegant whipped feta base that looks as good as it tastes.
Ingredients
- Ground lamb500 g
- Harissa paste3 tbsp
- Garlic cloves, minced2 stk
- Ground cumin1 tsp
- Feta cheese200 g
- Greek yogurt100 g
- Lemon juice1 tbsp
- Pomegranate seeds50 g
- Fresh mint leaves1 handful
- Olive oil1 tbsp
Instructions
In a large bowl, combine the ground lamb with minced garlic, cumin, and 1 tablespoon of the harissa paste. Mix well with your hands until just combined.
Roll the mixture into small, bite-sized meatballs. Heat olive oil in a large pan over medium-high heat and fry the meatballs until browned on all sides and cooked through, about 8-10 minutes.
Add the remaining 2 tablespoons of harissa paste to the pan and toss the meatballs gently until they are thoroughly coated and glossy.
Place the feta cheese, Greek yogurt, and lemon juice in a food processor. Blend until completely smooth and airy.
Spread the whipped feta onto a large serving platter. Arrange the warm meatballs on top. Garnish generously with pomegranate seeds and fresh mint leaves before serving with toothpicks.
Save recipe in Veloop
