LAMB KOFTAS WITH TOASTED PINE NUTS & HERBS
Juicy, aromatic lamb koftas flecked with mint, parsley, cumin, and toasted pine nuts - these pan-seared or grilled in GOOD PHATS Spanish Extra Virgin Olive Oil bites are rich, flavourful, and packed with bold Middle Eastern spice.
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PHATS USED: Spanish Extra Virgin Olive Oil Spray
Why:For precision-sprayed flavour perfect for searing without overpowering the spice
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INGREDIENTS
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500g lamb mince
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1 onion
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2 garlic cloves, minced
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2 tbsp fresh parsley, finely chopped
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1 tbsp fresh mint, finely chopped
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1 tsp ground cumin
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½ tsp ground cinnamon
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½ tsp ground coriander
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¼ tsp Aleppo chilli or chilli flakes
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2 tbsp pine nuts, toasted & roughly chopped
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½ tsp sea salt
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Cracked black pepper, to taste
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1 tbsp GOOD PHATS Avocado Extra Virgin Olive Oil (for frying or brushing if grilling)
Garnish (optional)
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Teaspoon chilli oil
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1 pinch Aleppo chilli or chilli flakes
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Handful pomegranate seeds
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Handful corriader
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METHOD
1) Mix the Koftas
Grate the onion and place in a sieve to remove excess liquid. In a large bowl, combine lamb mince, grated onion, garlic, herbs, spices, pine nuts, salt, and black pepper.
2) Shape
Divide mixture into 8-10 small ovals or log-shaped koftas.
Press firmly so they hold together well during cooking. Place on skewers.
3) Cook
Heat a cast iron pan, griddle, or BBQ over medium-high heat.
Spray with GOOD PHATS Spanish EVOO Spray to cover the griddle.
Sear the koftas for 3-4 minutes per side until deeply browned and cooked through.
Rest briefly before serving.
4) Garnish
Place the koftas on a serving plate on your choice, drizzle with chilli oil, a sprinkle of chilli flakes, pomegranate seeds and some coriander.
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CHEF’S TIP
For the best texture, chill shaped koftas for 10-15 minutes before cooking. Finish over charcoal or open flame for extra depth and authentic BBQ notes.
