Lamb koftas with muhammara and pomegranate-glazed aubergine

Lamb koftas with muhammara and pomegranate-glazed aubergine

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Sabrina Ghayour
From Saturday Kitchen

Ingredients

For the pomegranate-glazed aubergine

  • 2 large aubergines, peeled and cut into 2.5cm/1in thick slices
  • 3–4 tbsp olive oil
  • 2 tbsp pomegranate molasses
  • 3 tbsp runny honey or maple syrup
  • 1 spring onion, thinly sliced diagonally from root to tip
  • generous handful salted peanuts, toasted and roughly chopped
  • sea salt flakes

For the koftas

  • 500g/1lb 2oz lamb mince (20% fat)
  • 4 spring onions, thinly sliced from root to tip
  • 1 heaped tbsp dried wild oregano
  • 2 tbsp dried barberries
  • 2 tsp pul biber chilli flakes
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 2 garlic cloves, crushed
  • 50g/1¾oz pine nuts
  • ½ tsp bicarbonate of soda
  • sea salt flakes and freshly ground black pepper

To serve

  • 2 mini baguettes
  • pickled cucumbers, sliced
  • spring onions, thinly sliced
  • handful pomegranate seeds
  • dill sprigs
  • mixed salad leaves
  • Greek-style yoghurt topped with harissa
  • toasted mini pitta breads

For the muhammara

  • 480–500g jar roasted red peppers in brine
  • 100g/3½oz hazelnuts, roasted and chopped
  • 2 garlic cloves, minced
  • ½ slice white bread, torn into small chunks
  • 3 tbsp olive oil, plus extra for drizzling
  • 1 tsp chilli flakes
  • ½ lemon, juice only
  • 1 small packet (about 30g/1oz) fresh flatleaf parsley, finely chopped
  • sea salt flakes and freshly ground black pepper

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