Formula Food: A Turkish feast for a world champ

Ingredients

• 450g of lamb mince
• 1/4 cup of breadcrumbs
• 1 very finely sliced small onion
• 2 cloves of garlic, finely chopped
• 1/2 teaspoon of baking soda
• 30ml of water
• 1/2 teaspoon of lemon juice
• 1 teaspoon of cumin
• 1 teaspoon of black pepper
• 1 teaspoon of chilli powder
• 1 teaspoon of red pepper flakes
• 1 teaspoon of dried thyme
• 1 teaspoon of salt

Instructions

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1. Mix the beef, onions and bread crumbs.
2. Add spices and seasoning. Mix well.
3. Combine water, lemon and baking soda, then add to meaty mix.
4. Knead well for five minutes and then leave to rest in the fridge for 2-3 hours.
5. Roll into meatballs.
6. Fry in a pan in a little oil, ensure they are hot through before serving.

Recipe Notes

Can also bake these in the oven in olive oil. Dealer's choice.

Recipe by

I did.

Ingredients

• 1 cup of rice
• 2 cups of stock (vegetable or chicken) (I add saffron to my stock for rice, I love the flavour it brings, and the colour is nice)
• A big knob of butter

Instructions

1. Toast the rice in the butter in a large pan.
2. Add the stock and stir well before covering on low.
3. Add more water as the rice calls for it.

Recipe Notes

It's rice there are a million ways to get it both wrong and right. Best of luck.

Recipe by

I did.

Ingredients

• 1 can of white or cannellini beans
• 1 medium onion, finely diced
• 1 medium carrot, diced
• 1 large potato, peeled and finely diced
• 2-3 cloves of garlic, mashed
• olive oil for cooking and frying in
• A handful of chopped fresh flat-leaf parsley
• 1 teaspoon of sugar
• 1 cup of water
• Salt and pepper to taste
• Juice of half a lemon

Instructions

1. Heat the beans, do not boil, until they are just softening.
2. Meanwhile, fry the onion and garlic in a pan.
3. Add the carrot and potato. Add the lemon juice, sugar, and water.
4. Add the beans and combine gently as not to turn it into a mash.
5. Season lightly, and set aside to cool.
6. Dress with olive oil and the chopped parsley before presenting.

Recipe Notes

Serve at about room temperature. Yeah. It works though, really pleased with how this came out.

Recipe by

Ozlem Warren, a chap from the internet.