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Spiced lamb and pine nut köfte with yoghurt flatbread


You'll need

700 gm coarsely minced lamb 30 gm pine nuts ¼ cup each finely chopped mint and flat-leaf parsley 1 small onion, diced 1 garlic clove, finely chopped 3 tsp ras el hanout 1 tsp each dried chilli flakes and dried mint Finely grated rind of 1 lemon 1½ tbsp olive oil 8 shop-bought mini pita bread To serve: shop-bought hummus   Pickled chilli salad 1 small Spanish onion, thinly sliced 1 garlic clove, finely chopped Juice of 1 lemon 6 pickled chillies, thinly sliced (see note) 2 tbsp extra-virgin olive oil 1 cup coarsely torn flat-leaf parsley

Method

  • 01
  • Preheat oven to 180C. Combine lamb, pine nuts, herbs, onion, garlic, ras el hanout, chilli, dried mint and lemon rind in a bowl, season generously to taste and mix well to combine. Roll into 16 even oval-shaped balls and thread 2 onto each of 8 metal skewers.
  • 02
  • Heat oil in a large frying pan over medium-high heat, add skewers and cook, turning occasionally, until browned (4-5 minutes). Transfer to an oven tray and bake until just cooked through (2-3 minutes). While the skewers cook, wrap pita bread in foil and transfer to oven to warm through.
  • 03
  • Meanwhile, for pickled chilli salad, combine onion, garlic and lemon juice in a bowl and stand until onion softens and turns pink (2-3 minutes). Add pickled chilli, and just before serving add oil and parsley, season to taste and toss to combine.
  • 04
  • Serve köfte with pickled chilli salad, warm pita and hummus.

Note Pickled chillies are available from select delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2013

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