Lamb Koftas with Tabouleh, Baba Ganoush and Hummus
Serves: 4-6
Lamb Koftas
  • 500 g lamb mince
  • 1 small red onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 handful coriander, chopped
  • 1 handful mint leaves, chopped
  • 2 teaspoons harissa paste
  • 60 grams burghul
  • 2 handfuls chopped coriander
  • 1 handful chopped mint
  • 100g cherry tomatoes, quartered
  • 3 spring onions, thinly sliced
  • the juice of 1-2 lemons
  • ⅓ cup extra virgin olive oil
  • salt and pepper
Baba ganoush
  • 3 medium sized aubergines
  • ½ cup tahini
  • 1 tsp coarse salt
  • 3 tbsp lemon juice
  • 3 garlic cloves, peeled and smashed
  • 1 tbsp olive oil
  • Half bunch of coriander leaves, picked
Lamb Koftas
  1. Preheat oven to 200 degrees celsius.
  2. Place all ingredients in a large bowl and mix well with your hands to combine thoroughly. Roll the mixture into golf sized balls and place on a baking tray lined with baking paper. Flatten slightly so they are plump oval shapes.
  3. Cook in oven for 10-15 minutes, until they are cooked through and brown on the outside. Turn half way through the cooking time.
Mint and Coriander Tabouleh
  1. Cook the burghul according to packet instructions.
  2. Fluff up with a fork and add the mint, coriander, tomatoes and spring onions. Mix through.
  3. Add the lemon juice and olive oil. Season with salt and pepper and stir.
Baba Ganoush
  1. Pre-heat oven to 190C.
  2. Prick each eggplant with a fork then char the skin all around by placing it over the flame on a gas stove top. If you don't have gas burners just skip this bit.
  3. Once charred, place the eggplant in the oven and roast for 20-30 minutes until eggplants are very soft.
  4. Remove from oven and leave to cool.
  5. Peel the eggplant or cut it in half and remove the flesh by scraping it with a spoon.
  6. Place the flesh and all the other ingredients in a food processor and blitz until smooth.
  7. Season if necessary with more salt and lemon juice.
  8. Refrigerate until needed.
Recipe by Villiers Brown at