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The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Lamb and apricot kofta kebabs Recipe. Enjoy the good taste of Middle Eastern Food and learn how to make Lamb and apricot kofta kebabs.
Serves 4 5 mins to prepare and 20 mins to cook 545 calories / serving
Ingredients
1tbsp sunflower oil 1 medium onion, peeled and very finely chopped 2 garlic cloves, crushed ½tsp hot chilli powder 400g lean lamb mince 2tsp harissa paste 10 ready-to-eat apricots, finely chopped ½tsp ground cinnamon ½tsp flaked sea salt freshly ground black pepper 4 tesco plain pitta breads, split shredded baby gem lettuce, to serve thinly sliced red onion, to serve sliced tomatoes, to serve 150g free from natural soya yogurt 7g fresh mint, leaves finely chopped 7g fresh coriander, leaves finely chopped flaked sea salt
Heat the oil in a small non-stick frying pan, add the onion and cook over a low heat for 5 minutes or until softened, stirring regularly. Add the garlic and chilli powder and cook for a further minute, stirring. Tip into a large bowl and leave to cool for 10 minutes. Add the minced lamb, harissa paste, apricots, cinnamon and salt to the cooled onion and garlic. Season with lots of freshly ground black pepper and mix well until all the ingredients are thoroughly combined.
Divide the mixture into 12 portions and roll into balls. Push three balls onto a long metal skewer leaving 1cm between each ball. Repeat with three more skewers and the remaining balls to make four kofta skewers in total. Preheat the grill to its hottest setting. Place the skewers onto a rack over a grill pan lined with foil. Cook under the grill for 10-12 minutes, turning every few minutes, until the lamb is nicely browned and cooked through. While the koftas are cooking, mix all the ingredients for the herb sauce together in a small bowl.
Put the koftas to one side. Warm the pitta breads on a baking tray under the grill for 1-2 minutes on each side. Open out and fill with shredded lettuce, sliced red onion and tomatoes. Divide the koftas between the warmed pitta breads. Spoon over the herb sauce and serve.
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Spiced koftas with lemon and houmous Recipe. Enjoy the good taste of Middle Eastern Food and learn how to make Spiced koftas with lemon and houmous.
Serves 4 6 mins to prepare and 4 mins to cook 598 calories / serving
For the houmous 1 x 400g tin chickpeas, drained 2 garlic cloves, peeled handful coriander leaves 1 lemon juiced ½tsp ground coriander 2tbsp olive oil To make the koftas, add the oil to a frying pan and set over a high heat. Mix the harissa, paprika and cumin into the mince, season, and form into 12 flat patties. Fry on each side for about 3 minutes, until cooked through.
Meanwhile make the houmous. Put the chickpeas, garlic, coriander leaves, lemon juice, ground coriander and oil into a blender and whizz, adding 1-2 tbsp water to loosen the mixture. Season. Divide the koftas between 4 wraps, along with some lettuce leaves and sliced tomato, and spoon on some houmous.
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try One pot Moroccan lamb with eggs Recipe. Enjoy the good taste of Middle Eastern Food and learn how to make One pot Moroccan lamb with eggs.
Ingredients
1 onion 1x500g pack minced lamb 2tbsp olive oil 1 garlic clove, minced 1tbsp ginger, grated 1tsp ras el hanout (morocan spice mix) 1x400g tin chopped tomatoes 4 eggs handful mint leaves, chopped couscous, to serve
Grate half the onion and add to a bowl with the lamb. Season well and mix together. Use your hands to shape into 12 small balls, each about the size of a golf ball. Finely chop the remaining onion.
Heat the oil in a large, deep frying pan. Add the meatballs and cook for about 3 minutes on each side until golden all over. Then add the chopped onion, garlic and ginger to the pan and cook for a couple more minutes until softened.
Stir in the ras el hanout, then pour over the tomatoes and 200ml (7fl oz) water. Bring to the boil, then simmer for 20 minutes until the meatballs are cooked through.
Make 4 little hollows in the mixture and crack an egg into each one. Cover the pan with a lid or piece of tin foil and leave the eggs to poach for about 5 minutes, until the whites are cooked.
Scatter over the mint and serve with some crusty bread or couscous.
If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.
