Lamb kofta with sumac
| Prep Time: 20 min | Serves: 3 |
| Cooking Time: 20 min | Yield: 1 six pockets |
Lamb balls with sumac and cumin, served with yoghurt, salad and pita
Ingredients
- 1/2 lb Ground Lamb
- 30 g Pistachio Kernels
- 1 tbsp Cumin Seeds
- 3 pcs Mini Pita Bread
- 1 cup Greek Yoghurt
- 1 tbsp Lemon Juice Raw
- 1 tbsp Garlic
- 4 cups Salad
Directions
It wouldn't let me add the most important ingredient - sumac. It is a dried spice made from an African berry, found at all good spice stores or online.
Grind cumin, add six to ten pistachio nuts roughly crushed, four tablespoons of cumin, and mix into lamb. Roll lamb into rough balls and fry in a non-stick pan. I don't find I need any oil.
Crush two cloves of garlic into the juice of a lemon and then add to a cup of plain greek yoghurt.
Cut pita pockets in half, spread the inside with the yoghurt mix, fill with half a cup of salad green and two or three meat balls.
Definitely tasty with no added salt (except what might be in the store-bought pita.