- Gluten-free
- Dairy-free
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 4
- 2 red peppers, sliced
- 50g walnuts
- 3 tbsp extra virgin olive oil
- ½ , 1 tsp ground cayenne pepper
- 3 tbsp tomato puree
- ½ tbsp extra virgin olive oil
- 500g lamb mince
- 3 shallots, finely diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ , 1 tsp ground cayenne pepper
- 1 cucumber, deseeded and sliced
- 3 large tomatoes, sliced
- 1 small red onion, sliced
- ½ tsp sumac
- ½ lemon, juiced
- 2 pitta, sliced in half (optional)
Method
Step 1
Preheat the oven to grill.
Step 2
Slice the red peppers into 4-5 large strips. Place onto a non-stick, ovenproof baking tray, and grill skin-side up for 5-8mins. Set aside and cover with a lid, bowl, or tea towel to steam the cooling peppers.
Step 3
While the peppers are grilling, prepare the kofte. In a large mixing bowl, thoroughly mix the lamb, shallots, garlic, cumin, turmeric, and cayenne. Season generously with salt and pepper, and roll into golf ball-sized balls, then roll flat between palms to create a sausage shape. Set aside to marinate while preparing the salad.
Step 4
Once the peppers have cooled and steamed, remove the skin from the peppers and place them into a blender with the walnuts, 3 tbsp olive oil, cayenne pepper, and tomato puree.
Step 5
In a medium-sized salad bowl, mix the cucumber, tomatoes, and red onion, and dress with 1 tbsp olive oil, sumac, lemon, and salt and pepper.
Step 6
In a large, non-stick frying pan, add ½ tbsp olive oil and begin to fry the kofte in batches.
Step 7
Serve the kofte with muhammara, salad, and optional ½ slice of pitta bread (if using).
