Koftas with Tabouleh and Hummus

Koftas

• 400gm lamb mince
• 1 tsp of ground corriander
• 1 tsp of toasted fennel seeds
• 1 tsp of ground cumin
• pinch of salt
• 2 tbs of bread crumbs

Combine the ingredients in a bowl and mix well with your hands. Divide the mince into 10 portions and shape the koftas with your hands. Heat a non stick frying pan over medium heat. Add half the kofta and turn occasionally until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining kofta.

Tabouleh

• 1/3 cup cracked buckwheat (or burghul)
• 2 bunches flat-leaf parsley, chopped finely
• 1 tomato, diced finely
• 1/4 cup of lemon juice
• 1/3 cup olive oil

Place the buckwheat in a bowl and cover with boiling water for about 10 mins (while you chop the salad). When the buckwheat is ready, rinse out and strain. Combine the ingredients in a bowl and toss through with the lemon juice and olive oil.

Hommus

• 1 tin of chickpeas, drained and rinsed
• 2 garlic cloves, crushed
• 100ml olive oil
• 2 tbs tahini paste
• 1 tsp ground cumin
• 1 tsp of cayenne pepper if you like the heat
• 1/4 lemon juice

Blend the ingredients in a food processor until smooth. Add more olive oil if needed and blend until smooth.

Serve with warm pita bread.