Sumac flavoured lamb kofta
There are two ingredients that I am getting fond of using here in the Middle East the first is sumac ,a small shrub that produces deep red to purple fruits that are ground to make a lemony spice used to flavour salads , lamb or decorate plates of homus. The second is za'atar a wild variety of thyme that has a similar taste to that of oregano. The kofta can be grilled or in this recipe simply poached in a tomato, red pepper and chick pea broth.
The Kofta
500 g minced fatty shoulder of lamb
2 onions peeled and finely chopped
A small bunch of mint, coriander and za'atar leaves washed and finely chopped
1 tablespoon of sea salt and black pepper
2 tablespoon sumac
1 tablespoon bharat spice
Mix well together and roll into walnut size balls. This is made easier if you wet your hand in cold water first. Poach in a tomato broth . As recipe below.
2 onions peeled
1 red pepper roasted skinned and de seeded, sliced
2 cloves garlic
2 tablespoons olive oil
500g tomato passata
2 tablespoons chopped mint , coriander and za' atar leaves
1 tablespoon smoked paprika
2 tins chickpeas washed and strained
salt and black peeper to taste
In a medium sized pot cook the onions and garlic in the olive oil, add the tomato passata and a little water. Add all the ingredients and poach the meat balls in the broth for about 10 15 minutes . They will come to the top when cooked.
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