Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Plated lamb kofta alongside vibrant fattoush salad and creamy hummus.

Lamb Kofta with Fattoush Salad and Hummus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Lamb Kofta with Fattoush Salad and Hummus is an absolute feast of Middle Eastern flavours and textures. It’s a deliciously satisfying meal that is also bursting with nutritious vegetables and herbs.

  • Total Time: 53 minutes
  • Yield: 4 1x

Ingredients

Scale

FATTOUSH

Pita crisps:

  • 1 pita bread
  • 2 tbsp olive oil
  • 1 tsp sea salt flakes

Dressing:

  • 1/3 cup (80 ml) olive oil
  • 2 tbsp lemon juice
  • 1 tsp sea salt flakes
  • ½ tsp dried mint
  • ½ tsp sumac
  • ½ tsp cracked black pepper

Salad:

  • 1 large or 2 small gem lettuces, cut into bite-sized pieces
  • 250 g (9 oz) cherry tomatoes, halved
  • ½ cup (80 g) diced capsicum (bell pepper)
  • 2 Lebanese (Persian) cucumbers, sliced
  • 5 radishes, sliced
  • ¼ red onion, sliced
  • ½ bunch flat-leaf (Italian) parsley, roughly chopped 
  • 1 tbsp pomegranate seeds (optional)

HUMMUS

  • 400 g (14 oz) canned chickpeas, rinsed and drained
  • ½ tsp bicarbonate of soda (baking soda)
  • 2 tbsp tahini
  • ½ tsp freshly grated garlic
  • 3 tbsp lemon juice
  • 1 tsp sea salt flakes
  • 2 tbsp olive oil
  • 2 tbsp iced water

LAMB KOFTA

  • 8 wooden skewers
  • 500 g (1 lb 2 oz) minced (ground) lamb (see note 1)
  • 1 tsp freshly grated garlic
  • 2 tbsp finely chopped mint leaves
  • 1 onion, grated
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp bicarbonate of soda (baking soda)
  • 1½ tsp sea salt flakes
  • ½ tsp cracked black pepper
  • 3 tbsp olive oil
  • Lemon wedges, to serve

Instructions

Fattoush

  1. Start by making the fattoush. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
  2. For the pita crisps, brush (or spray) the pita bread with the olive oil and sprinkle it with salt. 
  3. Bake for 8–10 minutes until crisp and golden, turning halfway through cooking. Allow the pita to cool slightly (it will take 2–3 minutes), then use your hands to break the pita into shards.
  4. For the dressing, whisk all the ingredients in a small bowl to combine.
  5. For the salad, arrange the ingredients in a large serving bowl, topping with the parsley and pomegranate seeds last (if using). Drizzle with the dressing and top with the pita crisps.

Hummus

  1. For the hummus, place the chickpeas and bicarbonate of soda in a small saucepan and add water to cover by at least 2 cm (3/4 inch). Bring to a simmer, then cook, covered, for 20 minutes on the lowest heat setting, until the chickpeas are soft and the skins are falling off. Drain in a fine-mesh sieve and rinse under cold tap water for 30 seconds.
  2. Place the tahini, garlic, lemon juice and salt in a food processor and blend for 1 minute until smooth and creamy.
  3. Add the cooked, drained chickpeas and blend for 2 minutes. With the food processor running, add the olive oil gradually until combined – stop and scrape down the sides of the food processor as needed.
  4. Add 1–2 tablespoons of the iced water and stir until you have a smooth, pale consistency.

Kofta

  1. For the kofta, soak the skewers in water for a minimum of 5 minutes. 
  2. Combine all the kofta ingredients, except the olive oil and lemon wedges, in a large bowl and mix well with your hands.
  3. Divide the kofta mixture into eight portions, then form them into sausage shapes on the skewers.
  4. Fill a small bowl with tap water to wet your hands as you make the kofta, to prevent the kofta mixture sticking.
  5. Heat 1 tablespoon of olive oil in a large, heavy-based frying pan or chargrill pan (see note 2 for barbecue) over medium–high heat and cook the kofta in batches for 8–10 minutes, turning regularly until browned all over and cooked through, and adding more oil as needed.
  6. Serve the kofta, fattoush and hummus in the centre of the table for everyone to help themselves.

Equipment

Notes

Note 1 – You can use minced (ground) beef instead of lamb.

Note 2 – If you would like to cook the kofta on the barbecue, preheat a barbecue plate to medium–high, then cook the kofta, turning regularly, for around 15 minutes. 

 

Make ahead

Fattoush – You can make the dressing and chop the vegetables a day ahead and store them separately in the fridge. Wrap the vegetables in a clean, damp paper towel.

Hummus – You can make the hummus up to 3 days ahead and store in the fridge.

Kofta – Prepare as per the recipe and freeze, uncooked, in an airtight container with baking paper between the layers to stop the kofta sticking. Thaw completely in the fridge overnight before cooking.

Leftovers

Pita crisps – Store in an airtight container for up to 3 days (delicious dipped in the hummus).

Fattoush – Best prepared and eaten immediately. 

Hummus – Refrigerate for up to 3 days. 

Kofta – Cooked kofta can be refrigerated for up to 3 days.

Cook once, eat twice

Try the fattoush with falafels. Make lamb wraps by stuffing the kofta into wraps with the tabbouleh.

  • Author: Nicole
  • Prep Time: 13 minutes
  • Cook Time: 40 minutes
  • Category: Lamb

Find it online: https://simplehomeedit.com/recipe/lamb-kofta-with-fattoush-salad-and-hummus/