KOFTE SURE TO PLEASE GUESTS OR KEEP THEM JUST FOR THE FAMILY

A full-flavoured entertainment option, or, throw some flat breads in the mix for a family feast.

TURKISH KOFTE WITH MUHAMMARA

Serves 4

INGREDIENTS

500g lamb mince

1 small brown onion, grated

4 cloves garlic, finely grated

½ cup fresh parsley, finely chopped 1 tsp dried chilli flakes

cup shelled pistachios

Salt and pepper

cup extra-virgin olive oil 4 Lebanese flat breads

MUHAMURRA

50g walnuts, shelled

½ cup roasted piquillo peppers 3 tbsp extra-virgin olive oil 1 clove garlic, grated

2 tsp lemon juice

½ tbsp pomegranate molasses 1 tsp ground cumin

1 tsp hot paprika

½ cup fresh breadcrumbs Salt

METHOD

In a mixing bowl add the lamb mince, onion, garlic, parsley and chilli flakes. In a food processor, blitz the pistachios into a rough crumb and add half of them to the lamb mix. Season with salt and pepper. Using your hands, mix all ingredients until combined. Grease your hands with olive oil and mould about ¼ cup of lamb mixture into rounded oval shapes.

Lightly toast the walnuts in the oven at 180C for 5–10 minutes. Remove and cool, then roughly chop and set aside. Combine the peppers, olive oil, garlic, lemon juice, molasses, spices and a pinch of salt in a food processor and blitz into a paste. Add in the bread crumbs and pulse to combine. Transfer to a small bowl and stir in chopped walnuts.

Heat a barbecue grill on high. Brush kofte with olive oil and cook for 3–4 minutes on each side. Remove from heat and allow to rest for 5 minutes. Meanwhile, brush the Lebanese flat breads with olive oil and barbecue for 1 minute each side. Cut into quarters. Place kofte on a platter and sprinkle over remaining pistachios. Serve with muhammurra and bread.