Lamb Kofta with Hummus Dip (photo by Donovan Govan, Wikimedia Commons)

Lamb Kofta with Hummus Dip

Published in Finger Foods

Moroccan flavours.

Ingredients: Kofta:

  • 500 g minced lean lamb
  • 200 g sausage mince
  • 150 g onion finely grated
  • 1 egg, lightly beaten
  • 2 tbl chopped dhania
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tbl tomato paste
  • 35 g stale breadcrumbs (not dried)
  • salt & freshly ground black pepper to taste
  • oil for deep frying

Ingredients: Hummus:

  • 2 x 310 gr tins chickpeas (or equivalent fresh-cooked)
  • 1 clove garlic, crushed
  • 60 ml tahini
  • 60 ml lemon juice
  • 125 ml buttermilk
  • 60 ml water

Preparation:

  • Combine all ingredients for the koftas, seasoning to taste.
  • Shape tablespoons of the mixture into ovals. Place on tray and refrigerate for at least 30 minutes.
  • As close as possible to serving time, deep fry the koftas until browned and cooked through.
  • Alternatively, and as a healthier alternative, the koftas may be baked in a very hot oven or grilled. Serve with the hummus dip.
  • To make the Hummus Dip, blitz all the ingredients in a food processor or blender until smooth.

Makes about 40 koftas.

Primary Ingredients: , , , , , , , , ,

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