- 400gm lamb mince
- 1 tsp of ground corriander
- 1 tsp of toasted fennel seeds
- 1 tsp of ground cumin
- pinch of salt
- 2 tbs of bread crumbs
Combine the ingredients in a bowl and mix well with your hands. Divide the mince into 10 portions and shape the koftas with your hands. Heat a non stick frying pan over medium heat. Add half the kofta and turn occasionally until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining kofta.
- 1/3 cup cracked buckwheat (or burghul)
- 2 bunches flat-leaf parsley, chopped finely
- 1 tomato, diced finely
- 1/4 cup of lemon juice
- 1/3 cup olive oil
Place the buckwheat in a bowl and cover with boiling water for about 10 mins (while you chop the salad). When the buckwheat is ready, rinse out and strain. Combine the ingredients in a bowl and toss through with the lemon juice and olive oil.
- 1 tin of chickpeas, drained and rinsed
- 2 garlic cloves, crushed
- 100ml olive oil
- 2 tbs tahini paste
- 1 tsp ground cumin
- 1 tsp of cayenne pepper if you like the heat
- 1/4 lemon juice
Blend the ingredients in a food processor until smooth. Add more olive oil if needed and blend until smooth.
Serve with warm pita bread.