Description
Juicy spiced lamb kofta served with crisp fattoush salad and creamy homemade hummus, a balanced and satisfying Middle Eastern inspired plate.
Ingredients
Units
Scale
- 1 pound ground lamb
- 1/2 medium yellow onion, finely grated
- 3 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 1/2 cups cooked chickpeas
- 1/4 cup tahini
- 1 medium lemon, juiced
- 2 cups romaine lettuce, chopped
- 1 cup tomatoes, chopped
- 1 medium cucumber, chopped
- 1/2 cup radishes, sliced
- 2 pita breads, toasted and broken
- 1 teaspoon ground sumac
Instructions
- Heat a grill pan or skillet over medium heat.
- In a bowl, combine ground lamb, grated onion, garlic, parsley, cumin, coriander, paprika, salt, and black pepper.
- Mix gently until just combined.
- Shape the mixture into kofta logs.
- Lightly oil the pan with olive oil.
- Cook the kofta for 8 to 10 minutes, turning until browned and cooked through.
- In a blender, combine chickpeas, tahini, lemon juice, olive oil, and salt, blend until smooth to make hummus.
- In a bowl, combine romaine lettuce, tomatoes, cucumber, radishes, and pita bread.
- Toss the salad with olive oil, lemon juice, and ground sumac.
- Serve the kofta hot with hummus and fattoush salad.
Notes
- Do not overmix the lamb to keep kofta tender.
- Dress the salad just before serving for best texture.
- Add a drizzle of olive oil on hummus for extra richness.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 95 mg