This recipe is inspired by the Mediterranean flavours of Turkey, where tahini and dried fruit are used in both sweet and savoury food. Brazil nuts create a creamy texture and combined with the pine nuts, are an alternative to a traditional lamb kofta. Perfect served in warm pitta bread with a salad and houmous! Adjust the amount of chilli to taste.
15 min
20 min
35 mins
1. In a frying pan over a medium heat, heat the oil and fry the cumin seeds, onion and garlic. Cook until soft then set aside in a small bowl.
2. Meanwhile, in a food processor add the Brazil nuts, pine nuts, chickpeas, parsley, coriander and apricots.
3. Pulse until the texture is similar to a coarse crumb.
4. Set the ground almonds aside and add all the other ingredients. Pulse again until the mix forms a ball and is well combined.
5. Finally, with wet hands form the koftas, moulding them over the skewer.
6. Chill the koftas flat on a baking tray to set in the fridge, for an hour to overnight.
7. Lastly, cook the koftas. In a frying or griddle pan over a medium heat, add olive oil.
8. Add the koftas and fry until golden on all side, turning often.
1. In a frying pan over a medium heat, heat the oil and fry the cumin seeds, onion and garlic. Cook until soft then set aside in a small bowl.
2. Meanwhile, in a food processor add the Brazil nuts, pine nuts, chickpeas, parsley, coriander and apricots.
3. Pulse until the texture is similar to a coarse crumb.
4. Set the ground almonds aside and add all the other ingredients. Pulse again until the mix forms a ball and is well combined.
5. Finally, with wet hands form the koftas, moulding them over the skewer.
6. Chill the koftas flat on a baking tray to set in the fridge, for an hour to overnight.
7. Lastly, cook the koftas. In a frying or griddle pan over a medium heat, add olive oil.
8. Add the koftas and fry until golden on all side, turning often.
1 hr
