Plate up dinner tonight with this fragrant, Middle Eastern signature dish. These juicy koftas are packed with a flavourful, mild spice blend and a delicate bite from the hidden pine nuts. With a finishing drizzle of zesty yoghurt, we rate this mouth-watering meal 4/4 koftas!
tri colour quinoa(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soya)
pine nuts(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soya)
chermoula spice mix
Finely chop the garlic (or use a garlic press). Rinse the tri-colour quinoa well. In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Once hot, add 1/3 of the garlic and cook until fragrant, 1 minute. Add the quinoa, water, and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil, then reduce the heat to medium and simmer until tender, 15 minutes. If any liquid remains, drain then return to the pan. Set aside to cool.
While the quinoa is cooking, finely chop the tomato. Pick and finely chop the parsley. Grate the carrot (unpeeled). Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges. In a medium bowl, combine the tomato, carrot, a squeeze of lemon juice and 1/2 the parsley.
In a large bowl, combine the lamb mince, pine nuts, remaining garlic, chermoula spice blend, salt, egg and fine breadcrumbs. Using damp hands, shape the lamb mixture into 6cm x 2.5cm koftas and place on a plate. You should get 4 koftas per person.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the lamb koftas and cook, turning until browned, 2-3 minutes. Reduce the heat to medium and cook until cooked through, 7-9 minutes. TIP: The koftas are cooked when they are no longer pink inside.
While the koftas are cooking, combine the Greek yoghurt and a good squeeze of lemon juice in a small bowl. Season to taste with salt and pepper. Add the lemon zest to the saucepan with the quinoa and stir to combine.
Divide the quinoa between plates and top with the Lebanese koftas. Serve with tomato and carrot salsa on the side. Serve with the lemon yoghurt and garnish with the remaining parsley.