Lamb And Sumac Koftas Recipes

Steps:

• Make the meatballs: Mix the lamb and beef with the onion, garlic, breadcrumbs, 1/4 cup water, the parsley, mint, 1 1/2 teaspoons salt, the paprika, cumin, sumac, allspice and a few grinds of pepper until just combined. Form into 1 1/2-inch meatballs (about 20).
• Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning, until browned and cooked through, 12 minutes.
• Meanwhile, make the dip: Mix the labneh with the lemon juice in a bowl; season with salt. Drizzle with olive oil and sprinkle with sumac. Transfer the meatballs to a platter and sprinkle with mint. Serve with the dip.

Steps:

• Heat a medium nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and any liquid released from the mushrooms has cooked off, 4 to 5 minutes. Transfer to a plate and refrigerate until cooled.
• Soak twelve 6-inch wooden skewers in water (or use metal skewers). Preheat a grill to medium high. Combine the lamb, parsley, onion, garlic, cumin, sumac, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl. Add the cooled mushrooms and mix well with your hands. Divide the mixture into 12 roughly shaped ovals. Press each oval onto a skewer and form into a 1/2-inch-thick rectangular log (about 4 inches long and 1 inch wide) around the skewer. Transfer to a plate or small baking sheet.
• Brush the grill lightly with olive oil. Grill the skewers, turning once, until the meat is marked and just cooked through, about 2 minutes per side. Serve with hummus, baba ghanoush, pita, tabbouleh and/or yogurt.

Steps:

• Combine all ingredients in a large bowl and mix thoroughly by hand. The soy sauce is used in place of salt, apparently it doesn't dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2).
• Cover with cling film and place in the fridge for at least an hour.
• Take a handful of the mix, place on wooden skewers and mould to shape.
• Grill/BBQ turning gently every couple of minutes until browned and cooked through.

Steps:

• Put the pistachios into a blender and chop until they're all about half size.
• Add the lamb and thyme, along with most of the cumin, chili and sumac (or lemon zest) (reserve a little for sprinkling on the made-up kebab). Add salt and pepper to season.
• Pulse until it's mixed and looks like a chunky mince. If you don't pulse, you'll end up with a puree).
• Shape onto four metal skewers, so you have four sausage shapes. Dimple the kebabs with your fingers to improve the cooked texture.
• Place in the fridge for a couple of hours to "set" the meat a little.
• Put kebabs onto a very hot barbecue and cook until nicely golden.
• Meanwhile, in a bowl, mix the sliced onion with a good pinch of salt and pepper, and a squeeze of lemon juice, which will take the edge off the onion.
• Just before the kebabs are ready, add the salad leaves, mint and parsley to the bowl and mix together. Add another pinch of salt and pepper, drizzle with olive oil and another squeeze of lemon.
• Warm your tortillas on the griddle (or in the microwave for a few seconds).
• Place a spoonful of the salad mix in the middle, top with a kebab and a dollop of creme fraiche, and sprinkle with a little of the left over spices. Drizzle with a little olive oil, wrap up and eat, delish!

Steps:

• Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
• To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
• Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.