Luqmi

Goat cheese croquette

• 250 GRAM FLOUR
• 2 TBSP OIL
• 500 GRAM MINCED LAMB
• 2 GREEN PEPPERS, chopped
• 1 CARROT, cleaned and grated
• 2 CLOVES GARLIC, minced
• 1 TSP CHILI POWDER
• PIECE OF GINGERROOT, grated
• 1/2 TSP TURMERIC (or FRESH GRATED ROOT)
• HANDFUL CORIANDER LEAVES, cut

• 200 GRAM SOFT GOAT CHEESE
• 150 GRAM COTTAGE CHEESE
• 1 EGG
• 2 TBSP BUTTER
• 2 TBSP FLOUR
• HANDFUL THYME, cut
• 100 GRAM BREADCRUMBS

Mix the flour with the oil and 1/2 cup of water and knead this to a dough. Add more water or flour if needed. Roll it out and cut it into 12 circles. Put the lamb with the spices and 2 cups of water, bring this to the boil and cook for approximately half an hour until the liquid has evaporated. Allow the mixture to cool down. Distribute it over the dough circles and close them (brush the sides with a little water, to make them stick). Deep fry the samosas 4 minutes at 170 degrees Celsius. Turn them halfway.

Luqmi comes from the Arab word Luqma, which means "piece". Luqmi is an Indian recipe.

On the 8th of April, we may dedicate some thoughts to the Bhopal disaster, that happened in 1985 in India. The plant, which produced pesticides, had a leak and the gas killed thousands of people. Perhaps a good moment to think about what ingredients we find acceptable to use for our food. Click on culinary calendar for more links between cooking and historical events.

Mix the goat cheese with the cottage cheese, the egg, the thyme and salt and pepper to taste. Melt the butter and add the flour. Simmer for 3 minutes, whilst stirring all the time. Add the cottage cheese mixture and bring it slowly to the boil, stir well all the time. Put the mixture in the fridge for two hours. Make 12 small balls, roll them through breadcrumbs and deep fry them at 180 degrees Celsius for 3-4 minutes.