Diwali recipes

Gluten-free pancakes with fresh dates

10 minutes

Kebabs

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

20 minutes

Kebabs

Yoghurt-lamb and lemon on skewers with dill rosmarino pasta

10 minutes

Butternut or marrow muffins

15-20 minutes

Moroccan minced lamb pizza with yoghurt-feta tzatziki

Serves 4

Difficulty Easy

Prep Time 40 minutes, plus rising time

Cooking Time 1 hour

Ingredients

1 t salt
1 T caster sugar
500 g flour
1 x 10 g instant yeast sachet
2 T extra virgin olive oil, plus extra for brushing
375 ml lukewarm water

For the topping:

1 x 500 g peeled and diced butternut packet
4 T olive oil
Sea salt and freshly ground black pepper, to taste
1 brinjal, cubed
2 T sunflower oil
500 g lamb mince
2 t sumac
2 t ground cumin
2 t ground cinnamon
2 garlic cloves, chopped
15 g fresh coriander

For the yoghurt-feta tzatziki, mix:

100 g feta, crumbled
300 g plain yoghurt
2 T parsley, chopped
1 pomegranate, seeded
75 g radishes, thinly sliced

Method

Preheat the oven to 180°C.

Sift the salt, sugar and flour together. Add the yeast and mix well, then add the olive oil and water. Mix to form a dough.

Place the dough on a clean, floured surface and knead for 10 minutes. Transfer to a bowl, cover with a clean tea towel and allow to rise for 1 hour in a warm place.

Knock down the dough, divide into 4 pieces and roll out each piece to form a pizza base. Allow to rest for a further 30 minutes.

Brush the dough with extra virgin olive oil and bake for 30 minutes.

To make the topping, place the butternut on a baking tray and drizzle with 2 T olive oil, season, then roast for 30 to 40 minutes or until tender.

Heat the remaining olive oil in a non-stick pan. Brown the brinjal in batches, then season with salt.

Heat the sunflower oil in a pan over a high heat. Add the lamb mince and brown slightly before adding the sumac, cumin, cinnamon and garlic. Sauté the mince until it is cooked and the spices are toasted.

Spoon the lamb mince onto the pizza and top with the butternut and brinjal. Garnish with coriander and serve with the yoghurt-feta tzatziki.

This is a test recipe

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