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Hayden Quinn's lamb kofta with tahini sauce recipe
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Middle Eastern-style meatballs, or koftas, paired with a refreshing tahini salad - perfect for a summer dinner!
Ingredients:
  • ½ tsp ground sumac
  • 500g lamb mince
  • 2½ tsp ground cumin
  • 2½ tsp each ground coriander
  • ½ tsp ground chilli
  • 1 egg, lightly beaten
  • ¼ cup (25g) dried breadcrumbs
  • 40.00 ml finely chopped mint
  • 40.00 ml finely chopped flat-leaf parsley
  • 72.80 gm olive oil
  • Pita bread, to serve
  • lemon wedges, to serve
  • ½ cup (125ml) Greek-style yoghurt
  • ¼ cup (60ml) tahini
  • Juice of 1 lemon
  • 18.20 gm olive oil
  • ½ tsp sumac
  • ½ cup flat-leaf parsley
  • 200g mixed cherry tomatoes, halved
  • 1 Lebanese cucumber, sliced
  • ½ cup (60g) green pitted olives, halved
  • 2 shallots, thinly sliced
  • 40.00 ml red wine vinegar
  • ½ cup mint
Instructions:
  • Combine lamb, spices, egg, breadcrumbs, and herbs in a bowl, then shape heaped tablespoonfuls of the mixture into balls. Gently flatten them, place on a lined tray, cover, and refrigerate for 15 minutes to firm up.
  • Whisk together all ingredients for the tahini sauce in a bowl and season to taste. Transfer to a serving bowl, cover, and chill in the refrigerator for 15 minutes before serving.
  • Combine all salad ingredients in a bowl, season to taste, and transfer to a serving bowl.
  • In a frying pan over medium heat, sear the kofta in oil for 7-8 minutes until golden brown and fully cooked. Serve alongside salad, tahini sauce, warm pita bread, and lemon wedges.

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