Vetkoek is a true South African winter pleasure that's simple to make
- 1 kg shop-bought bread dough
- 750 ml oil for frying
- 750 g lamb mince
- 30 ml olive oil
- 1 large onion, finely chopped
- 1 green chilli, finely chopped
- 1 clove garlic, finely chopped
- 10 ml ground cumin
- 10 ml smoked paprika
- A sprig rosemary or 5 ml dry rosemary
- Salt and pepper to taste
- Zest and juice of 1 lemon
- 1 x 350 g Mediterranean Delicacies hummus of your choice
- Fresh herbs to serve
- Make your lamb mince first.
- Heat a skillet on the stove and add the olive oil.
- Brown the onion, garlic and chili until the onion is translucent and soft.
- Be careful not to burn the garlic. Add spices and then the lamb. Brown and cook for about 10 minutes, while stirring constantly.
- Season with salt and pepper and add the lemon zest and juice. Keep warm.
- Divide your dough into 20 even-sized balls.
- Heat the oil in a pot and when the oil is hot, fry the Vetkoek to golden perfection.
- Regulate the heat of your oil, otherwise the Vetkoek will be raw inside and too brown on the outside. You will get the hang of it!
- To serve. Cut off the top of each Vetkoek. Hollow out some of the “flesh”.
- Spoon a dollop of hummus into the Vetkoek, followed by some lamb.
- Top with more hummus and serve hot with fresh herbs.
- Delicious as a snack, but if you make your Vetkoek slightly bigger, it is perfect for a light supper too!