Recipe Index

Ingredients

• 1 lb plus 2 oz. ground lamb (20% fat)
• 4 scallions, thinly sliced from root to tip
• 1 heaped Tbsp. dried wild oregano
• 2 Tbsp. dried barberries
• 2 tsp. pul biber chile flakes
• 1 tsp. cumin seeds
• 1 tsp. ground coriander
• 2 garlic cloves, crushed
• ⅓ cup pine nuts
• ½ tsp. baking soda
• Maldon sea salt flakes and freshly ground black pepper
• 2 mini baguettes
• Sliced pickled cucumbers
• Sliced scallions
• Handful of pomegranate seeds
• Sprigs of dill
• Mixed salad leaves
• Greek yogurt, mixed with harissa to taste

Method

1. Heat the oven to its highest setting and line a baking pan with parchment for the kofta.
2. Put the ground lamb, thinly sliced scallions, dried wild oregano, dried barberries, pul biber chile flakes, cumin seeds, ground coriander, crushed garlic, pine nuts and baking soda into a mixing bowl with a generous seasoning of sea salt flakes and freshly ground black pepper.
3. Work the kofta mixture together really well by hand for a couple of minutes, until it becomes an evenly combined paste.
4. Divide the lamb mixture into 8 portions and shape each portion into an even sausage about 4 inches long.
5. Lay the kofta on the lined pan and bake them for 12 to 14 minutes, until browned on top.
6. Serve the easy lamb kofta in the mini baguettes with the sliced pickled cucumbers, sliced scallions, pomegranate seeds, dill sprigs, mixed salad leaves and the Greek yogurt mixed with harissa, or on their own with a side dish.

Cook: 30 minutes · Total: 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data