Recipe: Sumac Lamb Koftas with Smoked Eggplant, Hummus & Tomato

Posted on 6 March, 2018

Fragrant sumac lamb koftas, layered with smoked eggplant, hummus, a summery tomato salad, fresh mint and pistachio dukkah!

This dish is light, fresh and perfect for balmy evenings at home. I actually took my Lamb Koftas to the first picnic of the season and it was a hit with everyone (including the kids, spare the leafy greens).

Ingredients

Serves Four

FOR THE KOFTAS

• 500g lamb mince
• 1/2 cup green olives, pitted
• 1/2 red onion
• 2 teaspoons sumac
• Sea salt & pepper

FOR THE SALAD

• 2 punnets cherry tomatoes
• Rind of 1 lemon
• 2 tablespoons pomegranate molasses
• Good lug olive oil
• 250g hummus
• 250g smoked eggplant (eggplant dip would also work)
• Few good handfuls greens (mixed lettuce leaves/baby spinach)
• 1/2 bunch mint
• Pistachio kernels/pistachio dukkah

Method

1. To make the koftas: In a food processor, pulse the kofta ingredients. Cook in a non-stick fry pan in batches (approx 6 minutes per batch).

2. To make the salad: In a large bowl, mix together the tomatoes, lemon rind, molasses, olive oil and a good sprinkling of sea salt & pepper.

3. To assemble: Layer plate with hummus and smoked eggplant. Top with koftas, tomato salad, greens, mint and sprinkle with pistachio kernels and/or dukkah. Eat immediately.

Storage

Koftas will keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.

Don’t forget to hashtag #cookwiththemacadames and #unitedwelamb when making this recipe. We love to see how you went and get a peek at your kitchen table.

Recipe adapted from Donna Hay Magazine, Issue 95.