Description
This Lamb Kofta with Fattoush Salad and Hummus recipe offers a vibrant Middle Eastern feast featuring spiced lamb kofta grilled to perfection, accompanied by a fresh, zesty fattoush salad and creamy homemade hummus. Perfect for a communal meal, it combines bold flavors and refreshing textures, highlighting the harmony of herbs, spices, and charred meat.
Ingredients
Scale
Fattoush Salad & Pita Crisps
- 1 pita bread
- 2 tbsp olive oil (for pita crisps)
- 1 tsp sea salt flakes (for pita crisps)
- ½ tsp dried mint
- ½ tsp sumac
- ½ tsp freshly cracked black pepper
- 1 tsp sea salt flakes (for dressing)
- ⅓ cup (80 ml) olive oil (for dressing)
- 2 tbsp lemon juice (for dressing)
- 1 large or 2 small gem lettuces, cut into bite-sized pieces
- 250 g (9 oz) cherry tomatoes, halved
- ½ cup (80 g) diced capsicum (bell pepper)
- 2 Lebanese (short) cucumbers, sliced
- 5 radishes, sliced
- ¼ red onion, sliced
- ½ bunch flat-leaf (Italian) parsley, roughly chopped
- 1 tbsp pomegranate seeds (optional)
Hummus
- 400 g (14 oz) canned chickpeas, rinsed and drained
- ½ tsp bicarbonate of soda (baking soda)
- 2 tbsp tahini
- ½ tsp freshly grated garlic
- 3 tbsp lemon juice
- 1 tsp sea salt flakes
- 2 tbsp olive oil
- 2 tbsp iced water
Lamb Kofta
- 8 wooden skewers
- 500 g (1 lb 2 oz) minced (ground) lamb
- 1 tsp freshly grated garlic
- 2 tbsp finely chopped mint leaves
- 1 onion, grated
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp bicarbonate of soda (baking soda)
- 1½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 3 tbsp olive oil
- Lemon wedges, to serve
Instructions
- Make the Fattoush and Pita Crisps: Preheat your oven to 220°C (425°F) or 200°C (400°F) fan-forced. Brush or spray the pita bread with olive oil and sprinkle with sea salt. Bake for 8–10 minutes, turning halfway, until crisp and golden. Allow to cool for 2–3 minutes, then break into shards by hand.
- Prepare the Dressing: In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, sea salt flakes, dried mint, sumac, and freshly cracked black pepper until well combined.
- Assemble the Salad: In a large serving bowl, combine gem lettuce pieces, cherry tomatoes, capsicum, cucumbers, radishes, red onion, parsley, and pomegranate seeds if using. Drizzle the dressing over and top with the crispy pita shards just before serving.
- Cook the Chickpeas for Hummus: Place rinsed chickpeas and bicarbonate of soda in a small saucepan and cover with water by at least 2 cm (¾ inch). Bring to a simmer, then cover and cook on the lowest heat for 20 minutes until soft and skins start falling off. Drain and rinse under cold water briefly.
- Prepare the Hummus Base: In a food processor, blend tahini, grated garlic, lemon juice, and sea salt for 1 minute until smooth and creamy.
- Blend Chickpeas into Hummus: Add the cooked chickpeas and blend for 2 minutes. With the processor running, gradually add olive oil until combined, scraping sides as needed. Stir in 1–2 tablespoons of iced water until the hummus is smooth and pale in color.
- Soak Skewers: Soak the wooden skewers in water for at least 5 minutes to prevent burning during cooking.
- Make Kofta Mixture: Combine minced lamb, grated onion, garlic, chopped mint, ground cumin, paprika, coriander, turmeric, bicarbonate of soda, sea salt flakes, and cracked black pepper in a large bowl. Mix thoroughly with your hands until well incorporated.
- Form Kofta on Skewers: Divide the meat mixture into eight equal portions and shape each into a sausage around the soaked skewers. Keep your hands wet with water while shaping to prevent sticking.
- Cook the Kofta: Heat 1 tablespoon of olive oil in a large heavy-based frying pan or chargrill pan over medium-high heat. Cook kofta in batches for 8–10 minutes, turning regularly until evenly browned and cooked through, adding more olive oil as needed.
- Serve: Arrange the cooked lamb kofta, fattoush salad, and hummus in the center of the table. Serve with lemon wedges for squeezing over the kofta. Let everyone help themselves for a communal dining experience.
Notes
- Note 1: Choose good-quality minced lamb with a bit of fat for juicy kofta.
- Note 2: Kofta can also be cooked on a barbecue grill or chargrill pan for a smoky flavor.
- To prevent kofta mixture sticking to your hands, wet them with water while shaping.
- For a milder flavor, adjust spices like cumin and paprika according to taste.
- Optional pomegranate seeds add a burst of freshness and a pop of color to the fattoush salad.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: lamb kofta, fattoush salad, hummus, Middle Eastern recipe, grilled lamb, pita crisps, fresh salad, homemade hummus, easy kofta
