Ingredients
- 2/3 cup rice wine vinegar
- 1/2 cup sugar
- Thyme sprigs
- Coarse salt
- 10-15 medium sized radishes, sliced very thinly on a mandolin
- 1 duck egg yolk
- 1/2 teaspoon lemon zest
- 1 heaping teaspoon Dijon mustard
- 3 teaspoons fresh lemon juice
- 1 cup Neutral oil (grapeseed, flax seed, avocado or canola)
- pinch salt
- 1/2 teaspoon ground cinnamon
- scant 1/2 teaspoon cardamom
- 1 teaspoon ground coriander
- 1 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 2 teaspoons smoked paprika
- 2 tablespoons ground cumin
- 1/8 teaspoon cayenne pepper
- 2 pinches salt
- 3 pounds grond lamb
- salt and pepper
- fresh chopped mint leaves and chives
- 24 Mini hamburger buns
- 3 cups mustard greens
Preparation
1. To prepare radishes, bring all ingredients except radishes to boil in a saucepan. Add radishes to small bowl, pour liquid over top, and let sit 30 minutes. Best used within a few hours. Can be kept in refreigerator for up to 3 days.
2. To prepare aioli, place all ingredients except oil in blender and blend well. Add oil a little at a time, blending well. When emusified, add oil in a slow steady stream and blend until creamy and thick.
3. To prepare seasoning, add all ingredients to medium bowl and mix well.
4. To prepare meatballs, add ground lamb, 2 tablespoons shawarma seasonsing, mint, and chives to large bowl and mix well. Form into 24 patties or sliders and cook 3 minutes on each side in large skillet over medium-high heat. Place on small buns with greens, aioli, and pickled radishes.