Lamb-Filled Donuts | The Jewish Week | Food & Wine

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Lamb-Filled Donuts

Lamb-Filled Donuts

Lamb-Filled Donuts (Chef Yoram Nitzan)

Makes 15-20 donuts

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For the Dough:

500 g flour

7 g dry yeast

1 tablespoon salt

2 teaspoons sugar

2 tablespoons olive oil

1 egg

325 ml lukewarm water

For the Filling:

300 g ground lamb (alternately, beef with lamb fat can be used)

1 onion, thinly chopped

2 tablespoons chopped mint leaves

1 teaspoon dried mint

Grated rind of 1 orange


Black pepper

Teaspoon olive oil

For the Jam:

250 g cherry tomatoes

100 g sugar

2 fresh red chili peppers

Grated rind of 1 lemon

Oil for deep frying


The Dough:

Dissolve the yeast and sugar in a little water.

Mix the flour, salt, egg, and oil. Add the water with the yeast. Mix, and gradually add the rest of the water.

Knead the dough and transfer it to a dish with a little oil. Set aside for an hour to rise.

After an hour, knead the dough to remove any air bubbles. Knead again and divide into 15-20 portions.

Form balls and place on a floured surface to rise for approximately 15 additional minutes.

The Filling:

Heat the olive oil in a flat pot or frying pan. Sauté the onion until it is golden brown. Add the meat and fry while stirring, until the meat is sealed on all sides. Transfer to a colander to drain, and then cool in a bowl. Mix the meat with the remaining filling ingredients.

The Jam:

It's recommended that you make this in advance.

Cook all the jam ingredients together on a very low flame for 1 1/2 hours. Cool.

Preparing the Donuts:

Hold the dough ball in your hand. Make an indentation with your thumb, and insert the filling. Seal by folding the dough back into a ball shape. Place on a lightly-floured tray.

When all the dough balls have been filled, place the donut tray in the refrigerator for an hour.

Heat the oil to 170̊ C / 340̊ F and fry the donuts. When the donuts begin to float in the oil, and have a brown appearance, flip them over.

It is recommended that you only fry a maximum of 3 donuts at a time.

Decorate the donuts by garnishing them with the cherry tomato jam.

*About Chef Yoram Nitzan* (photo credit: Afik Gabay)

A leader in the field of culinary innovation, Yoram Nitzan, head chef at nomi at the InterContinental David Tel Aviv, is one of Israel's most respected veteran chefs. With remarkable attention to detail, vast experience in the kitchen and a creative cooking technique, Yoram conjures an aromatic journey of the senses, glorifying the unique flavors, colors and tastes indigenous to Israel.

Yoram's inherent creativity was fostered from a young age, influenced by many gatherings around the family dinner table. Sparking his interest in the culinary world, his desire to explore the field further took him on a journey throughout kitchens across the globe. This defining experience opened his eyes to a parade of new tastes, cooking techniques and skills from celebrated chefs.Yoram's cooking is ever-evolving, his concepts drawn from far and wide, reinterpreted for the present day and with a philosophy firmly rooted in traditional Israeli principles.