For the lab­neh

The Guardian Weekly - - Culture -

500g Greek yo­ghurt 1 tsp sea salt

For the beef kofte

500g minced beef 1 tsp sumac 1 tsp pa­prika ½ tbsp cumin ½ tbsp co­rian­der 1 red chilli, de­seeded and very finely chopped 1 small hand­ful each of pars­ley and co­rian­der leaves, finely chopped 2 gar­lic cloves, finely chopped 4 wooden skew­ers, soaked in wa­ter, or 4 metal skew­ers

For the chick­peas

3 tbsp olive oil 1 tsp cumin seeds 1 onion, finely chopped 1 gar­lic clove, finely chopped 2 plum toma­toes, roughly chopped 1 pinch saf­fron threads, (op­tional) 2 x 400g tin chick­peas, drained and rinsed Salt and black pep­per A hand­ful of co­rian­der leaves, roughly chopped Juice of ½ le­mon, plus 4 wedges to serve

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