Name: Lamb kofta with hummus
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 1.00 garlic cloves, crushed; 60.00 ml tahini; 60.00 ml lemon juice; 125.00 ml Buttermilk; 60.00 ml water; 2.00 eggs; 300.00 ml breadcrumbs stale; 2.00 onion finely grated; 40.00 ml fresh parsley chopped; 2.50 ml cinnamon ground; 5.00 ml cumin ground; 2.00 ml chillies powder; 5.00 ml turmeric; 5.00 ml allspice ground; 5.00 ml salt; 50.00 ml oil for frying

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Ingredients (16)

Hummus: (300 g each) chickpeas, drained and rinsed

1.00	garlic — cloves, crushed
60.00 ml	tahini
60.00 ml	lemon juice
125.00 ml	Buttermilk
60.00 ml	water

Kofta: lamb mince

2.00	eggs
300.00 ml	breadcrumbs — stale
2.00	onion — finely grated
40.00 ml	fresh parsley — chopped
2.50 ml	cinnamon — ground
5.00 ml	cumin — ground
2.00 ml	chillies — powder
5.00 ml	turmeric
5.00 ml	allspice — ground
5.00 ml	salt
50.00 ml	oil — for frying

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Method:

Hummus: Mash the chickpeas with a fork
or purée in a food processor.
Add the remaining ingredients and blend until smooth.

Kofta: Mix all the ingredients except the oil.
Shape 60 ml of the meat mixture around the end of a skewer; repeat with the remaining meat mixture.
Heat the oil in a griddle pan and fry the kofta until done and brown all over.
The kofta can also be braaied over a fire.
Serve them with the hummus and
tabbouleh (cracked wheat salad) or a
couscous salad.