How to make it

  • Wash buckwheat and drain.
  • Soak in enough water to allow 2cm headroom for 15-30 minutes
  • Drain off water and squeeze dry in hands
  • This step can be done the day prior and either kept in the fridge or frozen for further use
  • In a blender or food processor combine the double minced meat, onions, spices, seasoning with minced garlic and iced water
  • Combine mince mixture, buckwheat and oil
  • Preheat oven to 230°C for 10 minutes
  • Line a baking tray with a thin layer of oil
  • Put lumps of meat mixture all over the tray and spread evenly with wet hands to make a flattish loaf about 1.5cm thick
  • Deeply score the surface in 5cm diamond pattern to allow extra oil to penetrate (see photo)
  • Cover the mixture with a thick film of oil and bake on centre shelf for 20 miins.
  • Transfer to top shelf to 10 minutes to brown the top
  • Keep juicy and don't let the mixture dry out. It should still be moist when finished cooking
  • Cut into slices and make it into a 'wrap' with sliced cucumbers and a yoghurt, garlic, salty sauce

Reviews & Comments 1

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    " It was excellent "
    jimrug1 ate it and said...
    Hi Fran, you were right, I do like this recipe.... High 5 for you... Jim
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