Easy to put together, these lamb koftas make for the perfect weeknight meal. Here we are serving them with a simple and delicious radish and herb salad, Lebanese bread, yoghurt and pomegranate molasses.
Pomegranate molasses is made by cooking pomegranate juice until it is reduced and syrupy. It has a sweet and sour taste and is available from delis and Middle-Eastern food stores.
- 1/2 tsp ground cinnamon
- 3/4 tsp ground cumin
- 1 small brown onion, chopped coarsely
- 1/4 cup fresh mint leaves
- 1/4 cup fresh flat-leaf parsley leaves
- 300g minced lamb
- 1/4 cup fresh flat leaf parsley leaves, extra to serve
- 2 cups coarsely chopped butter lettuce
- 4 small radishes, sliced thinly
- 2 x round Lebanese bread
- 1 tbsp pomegranate molasses
- 1/3 cup Greek-style yoghurt
- Place spices, onion and herbs in a food processor. Season. Pulse for 10 seconds or until coarsely chopped. Add lamb, pulse until well combined.
- Divide mixture into 4 portions. Using wet hands, shape each portion into 12cm long koftas. Thread each kofta onto a skewer. Cook koftas on a heated, oiled grill pan or frying pan. Cook for 8 minutes or until cooked through. Turn whilst cooking,
- Meanwhile, combine extra parley leaves with lettuce and radish in a bowl. Divide salad between breads. Serve with koftas, molasses and yoghurt. Serves 2.