Jareesh Mozzarella Croquettes with Sumac Tahini Dip

Method

1. Rinse the jareesh until the water runs clearer, soak it in plenty of water for 30 min and drain.

   Add in this stepJareesh (coarsely cracked whole wheat) 100 g

2. Put the jareesh, stock and cumin in a 18 cm pot, bring to the boil on medium heat, then turn down to low heat and cook for 35 min, stirring often and pressing the grains with a spatula. It should be very soft and thick, with almost no liquid left, so that a spatula drawn across the bottom leaves a clear path for a moment. A loose mixture will not hold its shape.

   Add in this stepChicken stock 600 mlGround cumin ½ tsp

   medium heat→low heat

3. Turn off the heat and stir in the Parmesan, parsley and pepper, then season with salt. Spread it on a wide plate to cool a little, mix in the beaten egg, cover and chill for 30 min until firm. Added while hot, the egg would scramble.

   Add in this stepParmesan, grated 20 gParsley, chopped 1½ tbspBlack pepper 1 pinchSalt to tasteEgg, beaten 1

4. With lightly wet hands, take a golf-ball-sized piece, flatten it, put a mozzarella cube in the centre and wrap it completely, rolling it into a ball. Roll it in the panko, pressing the crumbs on. You will get 8 croquettes. Seal them well: any exposed cheese bursts out in the oil.

   Add in this stepBlock mozzarella, in 1.5 cm cubes 60 gPanko breadcrumbs 45 g

5. Make the dip: mix the Greek yogurt, tahini, lemon juice, grated garlic and salt to taste until smooth, then spoon it into a bowl and sprinkle with the sumac. If it is too thick, loosen it with water, 1 teaspoon at a time.

   Add in this stepGreek yogurt 90 gTahini 1½ tbspLemon (juice) ¼Garlic, finely grated 1Sumac ¾ tspSalt to taste

6. Pour at least 5 cm of oil into a small deep pot (16–18 cm) and heat it on medium-high heat to 175 °C; a panko crumb should sizzle and rise at once. Adjust to medium heat to hold the temperature and fry in 2 batches, 3 min per batch, turning, until deep golden. Lower the croquettes in gently with a slotted spoon, keep water away from the oil and never leave the pot unattended. Drain on a rack and serve straight away with the dip; let them cool a moment, as the cheese inside is very hot.

   Add in this stepNeutral oil, for frying 500 ml

   medium-high heat→medium heat