Lamb koftas with tahini yoghurt and quick pickled red onions

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500g lamb mince (20% fat)

1 medium onion, finely chopped

1 red chilli, finely chopped

2 tbsp parsley leaves, finely chopped, plus extra to garnish

2 tbsp mint leaves, finely chopped

2 garlic cloves, crushed

1 tbsp tahini


2 tbsp Ras El Hanout spice rub, plus extra for sprinkling

1 egg

1/2 tsp sesame seeds, toasted, to garnish (optional)

1 1/2 tbsp pomegranate seeds, to garnish (optional)

Quick pickled red onions (optional)

1 small red onion, halved and finely sliced

1 1/2 tbsp lemon juice

Tahini yoghurt

200g Greek-style yoghurt

2 tbsp tahini

1/2 tbsp lemon juice

1 garlic clove, crushed

Salt and Black pepper

Serve the koftas with warm pita or flatbreads, on their own or as part of a mezze-style feast.

Serves 4


1. Combine all the ingredients for the koftas (except the sesame seeds and pomegranate seeds) in a large bowl with 1/2 tsp of salt and a good grind of pepper until fully incorporated. With lightly oiled hands, shape into 12 koftas each weighing around 65g. Cover with parchment paper and refrigerate to firm up while you prepare the rest.

2. Heat a non-stick griddle pan on a medium-high heat. Once very hot, grill the koftas in two batches spaced apart, turning frequently until cooked through and nicely charred all over, about 10 mins. Transfer to a serving plate and sprinkle liberally with extra spice rub. Top with the sesame seeds, pomegranate seeds (if using) and the remaining parsley. Serve with the tahini yoghurt, pickled onions and some warm flatbreads.


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  • Recipes Flavour bomb
    (07/08/2019) This is absolutely why I love Ottolenghi's recipes, dishes packed with flavours, and easy to cook. I added sumac to the tahini sauce but that's totally because I love the combination :)