Lamb Entertaining

Roasted sumac lamb kofte with chickpeas and feta

Name: Roasted sumac lamb kofte with chickpeas and feta recipe
Yield: 6
Ingredients: 1 tbs extra virgin olive oil; 600g heirloom cherry tomatoes; 400g can chickpeas, rinsed, drained (we used Woolworths Macro organic chickpeas); 1 cup (250g) Greek-style yoghurt; 1 small Lebanese cucumber, thinly sliced; 100g feta, crumbled; 1/2 cup flat-leaf parsley leaves, chopped; Hummus, pita bread & pickled red cabbage, to serve; 750g lamb mince; 3 tsp sumac, plus extra to sprinkle; 2 tsp smoked paprika; 2 tsp ground coriander; 1/2 tsp ground cinnamon; Finely grated zest of 1 lemon; 1/2 bunch flat-leaf parsley, leaves and stems finely chopped; 1 onion, grated; 4 garlic cloves, crushed

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by Georgina Esdaile

Food Editor

Oct 01, 2021

This easy lamb kofte is the perfect dish for any and all occasions.

1 tbs extra virgin olive oil
600g heirloom cherry tomatoes
400g can chickpeas, rinsed, drained (we used Woolworths Macro organic chickpeas)
1 cup (250g) Greek-style yoghurt
1 small Lebanese cucumber, thinly sliced
100g feta, crumbled
1/2 cup flat-leaf parsley leaves, chopped
Hummus, pita bread & pickled red cabbage, to serve

Spice lamb kofte

750g lamb mince
3 tsp sumac, plus extra to sprinkle
2 tsp smoked paprika
2 tsp ground coriander
1/2 tsp ground cinnamon
Finely grated zest of 1 lemon
1/2 bunch flat-leaf parsley, leaves and stems finely chopped
1 onion, grated
4 garlic cloves, crushed

Method

1.

Preheat oven to 240°C. For the kofte, place all the ingredients in a large bowl and mix well to combine. Season with 1 tsp salt flakes and 1/2 tsp freshly ground black pepper. Shape the mixture into 2 tbs-sized ovals.
2.

Place kofte on a large baking tray and drizzle with the olive oil. Bake for 10 minutes, or until the kofte are starting to brown. Remove from the oven and add the tomatoes and chickpeas to the tray. Bake for a further 10 minutes, or until kofte are cooked and the tomatoes are blistered.
3.

Meanwhile place yoghurt, cucumber, feta and half the chopped parsley in a bowl and mix to combine.
4.

To serve, sprinkle kofte with the remaining parsley and extra sumac, and serve with the cucumber yoghurt, hummus, pita bread and pickled red cabbage alongside.