So simple it just isn’t funny! And can be turned into a easy weeknight dinner at the drop of a hat.
1 tbsp pine nuts
1 small onion, finely chopped
2 tsp ground cumin
1 1/2 tsp ground cinnamon
1 1/2 tsp allspice
1 1/2 tsp dried mint
1 1/2 tsp salt
1 1/2 tsp ground pepper
1 1/2 tsp sumac
750g lamb shoulder, minced olive oil for grilling
4 rounds pita bread
200ml thick yoghurt
1 tsp sumac for serving
fresh coriander leaves for serving
1 lemon, quartered
Toast the pine nuts in a hot, dry pan until golden, then cool. Whiz the pine nuts, onion, cumin, cinnamon, allspice, mint, salt and pepper in a food processor until smooth.
Add the lamb and whiz until it forms a paste.
Form the paste into sausages and press metal skewers along their length, tamping the meat around the skewer. Alternatively, form the meat into small meatballs.
Brush with a little oil and grill for 6-8 minutes, turning once or twice.
Lightly grill the pita bread, add a dollop of yoghurt and top with the kofta.
Scatter with sumac and coriander leaves and serve with lemon quarters.
Author: Jill Dupleix