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

Anisa Sabet

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).


Serves Four


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


  • 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


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.


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.


Anisa Sabet

Anisa is a Canberra based food and recipe blogger, budding food photographer and stylist, mum to a gorgeous baby girl and a serious coffee addict. Among other things, she loves getting outdoors, reading, entertaining friends, the snow, good wine, travelling and going to the movies. Most days, you can find her in her fav Canberra haunts, in the kitchen or behind the lens. More about the Author