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Lamb koftas with muhammara and pomegranate-glazed aubergine
Fruit and vegetables
2 large
aubergines
, peeled and cut into 2.5cm/1in thick slices
1
spring onion
, thinly sliced diagonally from root to tip
4
spring onions
, thinly sliced from root to tip
2 tsp pul biber
chilli
flakes
1 tsp ground
coriander
2
garlic
cloves, crushed
480–500g jar roasted red
peppers
in brine
2
garlic
cloves, minced
1 tsp
chilli
flakes
½
lemon
, juice only
1 small packet (about 30g/1oz) fresh flatleaf
parsley
, finely chopped
pickled
cucumbers
, sliced
spring onions
, thinly sliced
handful
pomegranate
seeds
dill
sprigs
mixed
salad leaves
Cooking ingredients
3–4 tbsp
olive oil
2 tbsp
pomegranate molasses
3 tbsp runny honey or
maple syrup
generous handful salted
peanuts
, toasted and roughly chopped
sea salt
flakes
1 heaped tbsp dried wild
oregano
1 tsp
cumin
seeds
50g/1¾oz
pine nuts
½ tsp
bicarbonate of soda
sea salt flakes and freshly ground
black pepper
100g/3½oz
hazelnuts
, roasted and chopped
3 tbsp
olive oil
, plus extra for drizzling
sea salt flakes and freshly ground
black pepper
Baking and patisserie
½ slice
white bread
, torn into small chunks
Dairy, eggs and chilled
Greek-style
yoghurt
Meat, fish and poultry
500g/1lb 2oz
lamb mince
(20% fat)
Other
2 tbsp dried barberries
2 mini
baguettes
toasted mini
pitta breads
Back to recipe
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