In this instance, the quick delivery of this recipe is thanks to the invention of the food processor. In an age where we are endlessly short of time, one looks for quick, easy and tasty recipes, which I believe this one delivers.
So you are probably wondering what the hell is sumac – Sumac (pronounced SOO-mak) is the fruit of a shrub (Rhus Coriaria) that grows throughout the Middle East and the Mediterranean. These berries vary in colour from brick-red to dark purple, depending on where the shrub is grown. Since this dish originated from the middle east, it is an appropriate spice to add to the lamb (along with the allspice).
I concocted this this recipe for a birthday party I catered and they were a real hit. These really can be rustled up in moments and will have people talking about your cooking for days .
- 500g lean lamb mince
- 1 large red onion, peeled
- 1 garlic clove, peeled
- Medium Bunch of flat leaf parsley leaves only
- 1 1/2 tbsp sumac
- 2 tsp all spice
- Sea salt
- Olive oil
MINT LIME YOGURT DIP
- Medium bunch of mint leaves only
- Natural Greek yogurt
- One lime, juiced
- Sea salt
Take your mince out of the packet and place into a medium sized bowl. In a food processor place the onion, garlic, sumac, allspice, salt and one tablespoon of olive oil.
Process until all the ingredients have been mixed and the onion has been finely chopped. Using a spatula to ensure that you don’t waste any of the mixture scoop it out and place it into the lamb. Now wash your hands and use then mix evenly.
If you own a stand mixer, i mix mine together using the paddle attachment. It saves time.
Now fry off a small ball of the lamb mixture and cook through. Check for seasoning and if need be add more salt, sumac or all spice.
In an oven proof dish, roll the mixture into balls or a shape of your choice and place next to each other, not on top. Repeat this process until all there is no lamb mixture left and then drizzle with olive oil. Bake in the oven for 30 minutes turning half way through.
While they are baking prepare your mint yogurt dip. Take your clean food processor and place all the ingredients in. Process until the mint has been broken down and green flecks show through the yogurt. Remove from the processor and place into a bowl.
When your lamb kofta are ready remove from the oven. To check place a knife in the middle of a kofta and keep it there for about 15 seconds. Remove the knife and touch the tip and if it is hot then the kofta is ready, if not place back in the oven for a further 5-10 minutes and repeat this process until fully cooked.
Serve immediately alongside the mint yogurt dip.
If you want to make these more of a dinner as opposed to starter or canapé serve alongside some turmeric rice and or salad with pita.