It’s lamb time. As regular readers will know, I bloody love lamb, and I actually think my favourite type of lamb, weirdly, is in mince form. I think it’s the love of Turkish adana and things that really make me swoon for this pretty bog standard choice. It can handle so much spice, good ol’ lamb. It’s earthy, sweet flavour still seeps through no matter how much else you throw at it. I like that. Powerful hits of flavour.
It’s fairly obvious to point out, I’m sure, but these aren’t traditional. I’ve made more traditional kofte b’siniyah before, but truth be told felt like just chucking in the spices I fancied tonight. These below are probably some of my all time favourite spices, so it was always going to be a winner dinner.
You will need:
500g lamb mince
4 shallots, diced
1 tbspn pul biber
1 tspn cinnamon
1 tspn ground cumin seeds
1 tbspn za’atar
1 tspn fresh thyme
1 tbspn sumac
2 tbspns freshly toasted pine nuts
Generous amount of salt and black pepper
Preheat an overhead grill to 200 degrees.
Mix together all the ingredients for the koftes using your hands
Shape into about 9 or 10 ‘torpedos’ and pop on a baking sheet
Cook under the grill for around 12-15 minutes or until just cooked through and golden, turning just over halfway through cooking
Good things to serve them with:
*Mandatory* tahini sauce (yoghurt, tahini, lemon juice, seasoning, garlic)
Pinch of sumac