Ingredients

Method

• 800 g lamb mince
• 5 ml ground cinnamon
• 5 ml ground nutmeg
• 10 ml ras el hanout
• 5 ml ground coriander
• 1 onion, roughly chopped
• 100 g pine nuts
• 2 garlic cloves, finely chopped
• 45 ml fresh mint, finely chopped
• sea salt and freshly ground black pepper to taste
• 1 baguette
• 4 ripe tomatoes
• 1 red onion, sliced
• 10 ml sumac
For the tahini-and-yoghurt dressing:
• 500 ml Greek yoghurt
• 30 ml tahini paste
• 2 garlic cloves, finely chopped
• sea salt to taste
• 30 ml pomegranate molasses, plus extra for drizzling

Method

Ingredients

Place the lamb mince, cinnamon, nutmeg ras el hanout, coriander, onion, pine nuts, garlic, mint and seasoning into a large mixing bowl and mix lightly, taking care not to overwork the mixture.

Divide the mixture into 8 balls and mould each ball onto either a bay or lemon branch. Place a piece of baguette at the end of each branch.

Place the koftas on a grid over medium coals and grill. Skewer the tomatoes and place on the grill.

Turn the koftas and tomatoes, making sure the tomatoes don’t burn and the koftas don’t overcook.

Toss the red onion and sumac and serve with the koftas. Spoon over the tahini-and-yoghurt dressing and drizzle with the pomegranate molasses.

To make the tahini-and-yoghurt dressing, mix the yoghurt, tahini, garlic and salt. Drizzle over the molasses.

Cook’s note: Use any skewers instead of bay or lemon branches. The koftas can also be grilled on a griddle pan over a high heat.

Ras el hanout is a North African spice blend that is used to flavour savoury dishes. It can also be added to marinades. Find it at delis, or make your own Ras el hanout spice mix at home.