Serves 4, cooking time 15 minutes
Ingredients
1 tbsp pine nuts
1 small onion – finely chopped
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp allspice
½ tsp dried mint 1 tsp salt
½ tsp ground pepper
750g lamb shoulder, minced
Olive oil for grilling
4 rounds pita bread
200ml thick yoghurt
½ tsp sumac fresh coriander leaves for serving
1 lemon, quartered
Directions
Toast the pine nuts in a hot, dry pan until golden, then cool. Whiz the pine nuts, onion, cumin, cinnamon, allspice, mint, salt and pepper in a food processor until smooth.
Add the lamb and whiz until it forms a paste.
Form the paste into sausages and press metal skewers along their length, tamping the meat around the skewer. Alternatively, form the meat into small meatballs.
Brush with a little oil and grill for 6-8 minutes, turning once or twice.
To serve
Lightly grill the pita bread, add a dollop of yoghurt and top with the kofta. Scatter with sumac and coriander leaves and serve with lemon quarters.
