Brazil & Pine Nut Koftas with Dried Apricots

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.

Created by:
35 mins
Intermediate
4 SERVERS
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PREP TIME

15 min

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COOK TIME

20 min

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TOTAL TIME

35 mins

Ingredients

Method

  1. 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.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.
Koftas, meatballs and burger patties are much easier to form with wet hands, to avoid the mixture sticking! If using wooden skewers for the koftas, remember to pre-soak them before using. Soaking the skewers in water for around 30 minutes before using them will prevent burning during cooking. Alternatively, you could use metal skewers for the koftas and cook them over an outdoor barbecue.

Ingredients

Method

  1. 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.

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