Name: Lamb kofte with pilpelchuma pine nut oil
Ingredients: 400g lamb mince (20% fat); 1 onion, coarsely grated (125g); 1 garlic clove, crushed; 20g coriander leaves, roughly chopped, plus a few extra leaves to finish; 25g panko breadcrumbs; ½ tsp caster sugar; 1 large egg; 85g Ottolenghi pilpelchuma paste; 75ml extra virgin olive oil; 30g pine nuts; 250g Greek yoghurt; 3 packs flatbreads, warmed, to serve; ½ red onion, very thinly sliced, to serve (optional); Fine sea salt and black pepper; 12 wooden skewers, approximately 9cm long (optional)

Lamb kofte with pilpelchuma pine nut oil

New

Canape / Party food Main Midweek

Serves 6

Prep 15 min

Cook 25 min

Juicy lamb kofte, grilled or pan fried until smoky at the edges, then set against a cool yoghurt sauce. The pilpelchuma-laced pine nut oil brings gentle heat, richness and a fragrant lift. Bold yet balanced, it’s the kind of dish that feels both comforting and quietly dramatic.

Ingredients

400g	lamb mince (20% fat)
1	onion, coarsely grated (125g)
1	garlic clove, crushed
20g	coriander leaves, roughly chopped, plus a few extra leaves to finish
25g	panko breadcrumbs
½ tsp	caster sugar
1	large egg
85g	Ottolenghi pilpelchuma paste
75ml	extra virgin olive oil
30g	pine nuts
250g	Greek yoghurt
3 packs	flatbreads, warmed, to serve
½	red onion, very thinly sliced, to serve (optional)
	Fine sea salt and black pepper
12	wooden skewers, approximately 9cm long (optional)

Method

Add the first seven ingredients to a bowl, along with 3 tablespoons pilpelchuma paste, 1 teaspoon of salt and a few grinds of pepper and, using clean hands, mix together until well combined. Shape into 12 torpedo shaped kofte (about 55g each) and, if using, poke a wooden skewer down the middle of each one. Heat 2 tablespoons of oil in a medium non-stick frying pan on a medium high heat. Add half the kofte and cook for 8-10 minutes, turning regularly, until cooked through and browned on all sides. Transfer to a plate and keep warm. Repeat with the remaining kofte.
Wipe the pan clean and place on a medium heat with the remaining 3 tablespoons of oil and pine nuts. Cook for about 5 minutes until golden brown and fragrant, then remove from the heat and stir in the remaining 1 ½ tablespoons of pilpelchuma paste.
Loosen the yoghurt with 2 tablespoons of water, season with ¼ teaspoon of salt and spread it out onto a serving plate. Arrange the kofte on top, spoon over the pine nut oil and finish with a few coriander leaves. Serve with the flatbreads alongside.

Lamb kofte with pilpelchuma pine nut oil

All done
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!

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If cooking these on a barbecue, make sure to lightly oil the kofte to stop them sticking to the grill. The kofte can be made and skewered the day before and kept refrigerated.