This text is part of the special Pleasures notebook
Father’s Day is Sunday and, for the return of sunny days, K for Katrine offers this recipe to grill on the barbecue.
Servings: 4
Preparation: 25 minutes
Cooking time: 12 minutes
Ingredients
Lemon and sumac sauce
½ cup (125 ml) mayonnaise
¼ cup (60 ml) tahini*
Zest of a well-washed lemon
2 tbsp. tablespoon (30 ml) lemon juice
2 tbsp. tbsp (30 ml) cold water
1 C. tbsp (15 ml) ground sumac
1 C. teaspoon (5 ml) honey
½ tsp. teaspoon (2.5 ml) salt
Lamb koftas
450 g (1 lb) ground lamb
½ cup (125 ml) finely chopped fresh mint
¼ cup (60 ml) chopped fresh parsley
¼ cup (60 ml) chopped fresh cilantro
2 cloves of garlic, finely chopped
2 tbsp. tbsp (30 ml) chopped red onion
1 C. tbsp (15 ml) sweet paprika
1 C. teaspoon (5 ml) ground cumin
½ tsp. teaspoon (2.5 ml) salt
½ tsp. teaspoon (2.5 ml) hot pepper flakes
Preparation
Lemon and sumac sauce
In a small bowl, using a whisk, mix all the sauce ingredients. To book.
Lamb koftas
1. Preheat the barbecue to medium high. Oil the grill.
2. In a large bowl, mix all the kofta ingredients with your hands.
3. Form 8 elongated balls. Thread each meatball onto a metal or wooden skewer (previously soaked in water for 15 minutes for the latter).
4. Grill the koftas on the barbecue for 10 to 12 minutes, or until the center of the meatballs is completely cooked.
5. Serve the koftas with the lemon and sumac sauce, and accompany with a salad, if desired.
* Tahini is sesame seed butter. It is essential in Middle Eastern cuisine. Its taste and texture vary depending on the brand. If your tahini is thick, you can dilute it with a little water to make it thinner.
Recipe from the magazine Summer happiness by K for Katrine, on newsstands now.
This content was produced by the Special Publications team at Duty, relating to marketing. The writing of the Duty did not take part.