Prep & Cook Time
- 500g lamb mince
- 1 garlic clove, minced
- 1/2 brown onion, finely diced
- 1/4 cup parsely, finely chopped
- 1/4 cup mint, finely chopped
- 1 tsp allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin
- Pinch sea salt
- 1 tbsp pine nuts
- Wooden skewers, pre-soaked in water
- Olive oil, for cooking
For Tahini Sauce
- 1/2 cup plain greek yoghurt
- 3 tbsp lemon juice
- 2 tbsp tahini
- 250g tomatoes, diced
- 2 cucumbers, sliced
- 3-4 radish, thinly sliced
- 2 tbsp parsley, finely chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp sumac
- Dried pita bread chips
- Extra pinch sumac and fresh pita to garnish
- To make the tahini sauce; combine in a small jar all of the ingredients, stir well and set aside.
- Attach the dice blade to your KitchenAid 9 cup food processor, place the lid on and feed the onion through to dice. Followed with parsley and mint leaves.
- Add the lamb mince, spices and a pinch of salt. Blitz until it is well combined. Turn the food processor off, remove the blade and add in the pine nuts. Mix through with a spatula.
- Using clean hands, shape the koftas around the wooden skewers.
- Heat up a heavy base fry pan to medium heat, add a drizzle of olive oil. Cook the koftas in batches until lightly golden brown. Remove and set aside.
- To make the fattoush salad; combine the diced tomatoes, cucumber, radish and parsley in a bowl. Mix together the olive oil, lemon juice and sumac. Pour the dressing over the salad and toss to coat.
- To make the dried pita bread chips; add fresh pita bead brushed with olive oil to an oven at 180C degrees for 10-15 minutes or until dried and crispy. Break up with your hands.
- Add the dried pita bread chips to the salad just before serving to prevent them becoming soggy.
- Serve the salad and koftas with the tahini sauce drizzled over the top followed with an extra sprinkle of sumac.
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