Lamb kofta with pine nuts and sumac


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.

 To serve

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.

Serves 4
Author: Jill Dupleix


2 thoughts on “Lamb kofta with pine nuts and sumac

  1. Pingback: Menu for Cath & Uriah Part II « Bite Me

  2. Pingback: Menu – Middle Easter Finger Food « Bite Me

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