Spiced lamb and pine nut köfte with pita
A fast and flavourful take on a classic.
- Serves 4
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Ingredients
- 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
Main
- 1Preheat 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.
- 2Heat 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.
- 3Meanwhile, 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.
- 4Serve köfte with pickled chilli salad, warm pita and hummus.
Notes
Note Pickled chillies are available from select delicatessens.