Vetkoek with Lamb and Hummus

From Nina Timm, My Easy Cooking on behalf of Mediterranean Delicacies


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 chili, 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 humus 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 humus into the Vetkoek, followed by some lamb.

Top with more humus 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

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