Spicy Middle Eastern kofte
These Middle Eastern-style kofte meatballs are a doddle to make and perfect for the barbecue. Serve in a pitta with tzatziki.
Ingredients
For the kofte
- 400g/14oz lamb mince
- 1 shallot, peeled, very finely chopped
- 1 garlic clove, peeled, crushed
- 1 tbsp sumac
- 2 tsp garam masala
- 1 tsp cracked black pepper
- 1 tsp sea salt
For the glaze
- 4 tbsp clear honey
- 4 tbsp pomegranate molasses
- Β½ pomegranate, seeds only, to serve
Method
Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue.
For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands.
Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes, or until completely cooked through.
Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm.
Remove the kofte from the oven, spear each one straight through the middle with a cocktail stick and arrange on a serving platter. Lightly brush the kofte with the warm glaze and sprinkle over the pomegranate seeds. Serve immediately.
Recipe Tips
This dish also works well with turkey, beef, chicken or pork mince.
