Lamb kofta with pine nuts and sumac
- 1 tbsp pine nuts
- 1 small onion, finely chopped
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- 1/2 tsp dried mint 1 tsp salt
- 1/2 tsp ground pepper
- 750g lamb shoulder, minced olive oil for grilling
- 4 rounds pita bread
- 200ml thick yoghurt
- 1/2 tsp sumac fresh coriander leaves for serving
- 1 lemon, quartered
Minced lamb forms the basis of this updated Lebanese comfort food. Sumac is a sour, lemony spice made from the ground seeds of a wild red berry.
Method
Toast the pine nuts in a hot, dry pan until golden, then cool. Whiz the pine nuts, onion, cumin, cinnamon, allspice, mint, salt and pepper in a food processor until smooth.
Add the lamb and whiz until it forms a paste.
Form the paste into sausages and press metal skewers along their length, tamping the meat around the skewer. Alternatively, form the meat into small meatballs.
Brush with a little oil and grill for 6-8 minutes, turning once or twice.
To serve
Lightly grill the pita bread, add a dollop of yoghurt and top with the kofta. Scatter with sumac and coriander leaves and serve with lemon quarters.Serves 4
