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Lamb koftas with herb salad and sumac onions
Fruit and vegetables
1 tsp
chilli
flakes
1
onion
, grated and squeezed
3
garlic
cloves, finely chopped
2 tbsp fresh
parsley
, finely chopped
1 tbsp dried
mint
1 tsp ground
coriander
2
red onions
, thinly sliced
1 tbsp
lemon juice
20g/¾oz fresh flatleaf
parsley
, leaves picked
20g/¾oz fresh
mint
, leaves picked
20g/¾oz fresh
dill
, leaves picked
3 tbsp
pomegranate
seeds
100g/3½oz pickled
chillies
2 tbsp chopped
dill
Tins, packets and jars
1 tbsp
sumac
Cooking ingredients
100ml/3½fl oz
pomegranate molasses
2 tbsp
olive oil
1 tsp
salt
1 tsp ground
cumin
1 tsp sweet
smoked paprika
½ tsp ground
cinnamon
½ tsp ground
allspice
1 tsp
salt
½ tsp
black pepper
1 tsp
salt
freshly ground
black pepper
3 tbsp
olive oil
2 tsp runny
honey
1 tbsp toasted
walnuts
, chopped
2 tbsp
olive oil
Dairy, eggs and chilled
40g/1½oz
ricotta
salata, crumbled
400g/14oz thick Greek
yoghurt
Meat, fish and poultry
500g/1lb 2oz
lamb mince
(around 20% fat)
Other
½
flatbread
, torn into small pieces
Back to recipe
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