These little beauties are packed with fragrant herbs and spices, delivering big flavors in couch-sized bites. In the catering era, we have served them at many weddings and they have gone down very well. Interactive food is always fun. Start by dipping the koftas in the tahini sauce, then in the nuts and spices (dukkah). All that flavor clings to little koftas and makes for a delicious bite, smiles guaranteed.
Preparation:
To cook:
Level: Easy
Serves: 6
Ingredients
- FOR THE KOFTA:
- 500 grams Organic Lamb Mince
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 7 sheets Fresh mint
- 1 bunch Flat-leaf parsley, leaves picked and finely chopped
- 1 whole Lemon Zest, Juice Of Half
- FOR THE TAHINI SAUCE:
- 15 grams Flat-leaf parsley, leaves picked
- ½ clove crushed garlic
- 50 grams Tahini
- 1 tbsp Lemon juice
- 100 milliliters Water
- FOR THE DUKKAH:
- 40 grams Hazelnut
- 40 grams Sesame seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 1 pinch Sea salt
Preparation
Makes 28 canapes, good for about 6 people.
In a large bowl, add the ground lamb. Lightly toast the spices, then grind them in a pestle and mortar and add them to the lamb. Add the rest of the kofta ingredients, season carefully, then shape into 1-inch balls. Refrigerate for 30 minutes.
For the tahini sauce, mix the parsley and garlic in a food processor. Gradually add the tahini, then 100 ml of water and the lemon juice. Season carefully.
Toast the hazelnuts in a skillet over medium heat for 4 minutes. Place inside a folded kitchen towel and rub back and forth to remove skins. Lightly toast the remaining seeds and spices and add them to the pestle and mortar. Grind into small pieces (but not powder).
To cook the kofta, heat a frying pan over medium heat. Add to skillet and let stand 2 minutes or until you see a golden crust appear around the edges. Go back and repeat. Keep turning for about 6-8 minutes or until cooked through.
