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Lamb Kofta with Fattoush Salad and Hummus Recipe

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★★★★★

4.9 from 86 reviews

This Lamb Kofta with Fattoush Salad and Hummus recipe is a vibrant and flavorful Middle Eastern-inspired meal perfect for sharing. The dish features juicy, spiced lamb koftas grilled to perfection, served alongside a fresh and tangy fattoush salad with crispy pita shards, and creamy homemade hummus. This balanced meal combines aromatic spices, fresh vegetables, and traditional dips to create a delicious and satisfying experience.

Ingredients

Scale

Fattoush Salad

  • 1 pita bread
  • 2 tbsp olive oil
  • 1 tsp sea salt flakes
  • 1 tsp sea salt flakes
  • ½ tsp dried mint
  • ½ tsp sumac
  • ½ tsp freshly cracked black pepper
  • 1 large or 2 small gem lettuces, cut into bite-sized pieces
  • 250 g cherry tomatoes, halved
  • 80 g diced capsicum (bell pepper)
  • 2 Lebanese (short/Persian) cucumbers, sliced
  • 5 radishes, sliced
  • ¼ red onion, sliced
  • ½ bunch flat-leaf parsley, roughly chopped
  • 1 tbsp pomegranate seeds (optional)
  • 2 tbsp fresh lemon juice
  • 80 ml olive oil

Hummus

  • 400 g canned chickpeas, rinsed and drained
  • ½ tsp bicarbonate of soda (baking soda)
  • 2 tbsp tahini
  • ½ tsp freshly grated garlic
  • 3 tbsp fresh lemon juice
  • 1 tsp sea salt flakes
  • 2 tbsp olive oil
  • 2 tbsp iced water

Lamb Kofta

  • 8 wooden skewers
  • 500 g minced (ground) lamb
  • 1 tsp freshly grated garlic
  • 2 tbsp finely chopped mint leaves
  • 1 onion, grated
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp bicarbonate of soda (baking soda)
  • 1½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 3 tbsp olive oil
  • Lemon wedges, to serve

Instructions

  1. Preheat Oven and Prepare Pita Crisps: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Brush or spray the pita bread with olive oil and sprinkle with sea salt. Bake for 8–10 minutes until crisp and golden, turning halfway. Let cool for 2–3 minutes, then break into shards using your hands.
  2. Make Fattoush Dressing: In a small bowl, whisk together 80 ml olive oil, 2 tbsp fresh lemon juice, 1 tsp sea salt flakes, ½ tsp dried mint, ½ tsp sumac, and ½ tsp freshly cracked black pepper until combined.
  3. Assemble Fattoush Salad: In a large serving bowl, combine gem lettuce pieces, halved cherry tomatoes, diced capsicum, sliced cucumbers, radishes, sliced red onion, and chopped parsley. Drizzle with the dressing, sprinkle pomegranate seeds on top if using, and finish with the pita crisps.
  4. Cook Chickpeas for Hummus: Place rinsed chickpeas and bicarbonate of soda in a saucepan and cover with water by at least 2 cm (¾ inch). Bring to a simmer over low heat, cover and cook for 20 minutes until soft and skins fall off. Drain through a fine sieve and rinse under cold water for 30 seconds.
  5. Prepare Hummus Base: In a food processor, blend tahini, grated garlic, lemon juice, and sea salt for one minute until smooth and creamy.
  6. Blend Chickpeas into Hummus: Add cooked chickpeas to the food processor and blend for 2 minutes. With processor running, gradually add olive oil until fully combined. Stop to scrape down sides as needed.
  7. Adjust Hummus Consistency: Stir in 1–2 tablespoons iced water until the hummus reaches a smooth, pale, and creamy consistency.
  8. Soak Skewers: Soak wooden skewers in water for at least 5 minutes to prevent burning during cooking.
  9. Mix Kofta Ingredients: In a large bowl, combine minced lamb, grated onion, grated garlic, chopped mint leaves, ground cumin, paprika, coriander, turmeric, bicarbonate of soda, sea salt flakes, and freshly cracked black pepper. Mix well with your hands until fully blended.
  10. Form Kofta Shapes: Divide the mixture into eight equal portions. Wet your hands with water to prevent sticking and shape each portion into a sausage shape around a skewer.
  11. Cook Kofta: Heat 1 tablespoon olive oil in a heavy-based frying pan or chargrill pan over medium-high heat. Cook kofta in batches for 8–10 minutes, turning regularly until browned and cooked through. Add more oil if necessary.
  12. Serve the Dish: Arrange the cooked kofta, fattoush salad, and hummus in the center of the table. Serve with lemon wedges for squeezing over the kofta.

Notes

  • For barbecue cooking, you can grill the kofta on a barbecue instead of cooking in a pan.
  • Soaking wooden skewers helps prevent them from burning while cooking.
  • Using bicarbonate of soda while cooking chickpeas softens them faster and helps skins slip off for creamier hummus.
  • Wet your hands when shaping the kofta to keep the mixture from sticking.

Keywords: lamb kofta, fattoush salad, hummus, Middle Eastern recipe, ground lamb, pita crisps, healthy dinner

Find it online: https://thefoodrecipe.com/lamb-kofta-with-fattoush-salad-and-hummus-recipe/