Spiced lamb and pine nut köfte with yoghurt flatbread


  • Serves 4 people

  • 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
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.

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