13 May 2021
It’s official – the 2021 Kazakhstan barbecue season has opened with a glamping grillfest in the hills near Talgar, a short drive from Almaty.
After receiving the second dose of the Sputnik V vaccine, we’re taking some tentative steps back to life in the world beyond Almaty. First stop was Bubble Gum View – a newly-opened glamping (glamour camping for the uninitiated) spot with four socially distanced pods in an apple orchard, perfect for a contact-free break. Each pod comes with its own barbecue area so it was time to kick off the 2021 season in style.
We’ve been working on a burger that will hold up to being put on the grill and this one, which combines potato, green lentils, onion and green leaves, uses chickpea flour to bind the mix together. We served it along with some grilled halloumi and some char grilled carrot slices. For a bit more variety, when courgettes and aubergines are in season, then put some of these on the grill.
Ingredients (makes 8 burgers)
- 250 g potato
- 100 g green lentils
- 50 g chickpea flour (also known as gram or besan)
- One medium onion
- 100 g mixed green leaves (we used radish leaves but you can use any you have handy)
- One teaspoon turmeric, cumin seeds, chilli pepper and cinnamon
- 25 ml olive oil
- Soak the lentils for a few hours and then cook in 400 ml water until they begin to go mushy and have soaked up all the liquid. Cook the potatoes in a separate pan and when ready drain and mash in a large bowl.
- Heat the oil in a heavy-based pan, add the cumin seeds and, when they start to pop, add the finely chopped onion and cook over a medium heat until translucent. Add the chopped mixed leaves and cook over a medium heat until they start to wilt.
- Add the turmeric, chilli pepper and cinnamon and then add the cooked lentils to the mashed potato and then add the onions and leaves to the potato-lentil mix and stir well. Add the chickpea flour and combine all the ingredients.
- Form the mix into golf ball sized rounds, flatten with your hand and then cook on the grill, turning after five minute or so when the burger is beginning to char. Serve immediately with other grilled vegetables, halloumi if you eat cheese and a salad of your choice.
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