Lamb, dates and pistachios, a perfect match!
The date syrup in these means that they burn easily so I find it easiest to brown them in a pan and then finish off the cooking in the oven. They can also be cooked on the BBQ.
We have these with flat or pitta breads, lots of salad and Greek yogurt.
Cold koftas are great for school lunches, sliced in sandwiches or wraps or whole with some yogurt for dipping.
Makes 22-24 koftas.
100g dates, 50g roughly chopped, 50g finely diced
40mls boiling water
2 garlic cloves
100g pistachios, roughly chopped
small bunch parsley, leaves picked and chopped
large bunch coriander, leaves and stalks chopped
1kg minced lamb
salt and pepper
Take 50g of dates, chop roughly and soak in the boiled water for 10 minutes.
Process the soaked dates, with the water, eggs and garlic until as smooth as you can get.
In a large bowl measure the lamb, pour over the date and garlic purée, that you have just made, the chopped pistachios, parsley, coriander, salt, pepper and the remaining finely diced dates.
Using your hands, mix very well.
Once you are ready to cook preheat the oven to 180 degrees Centigrade.
Heat a large non stick frying pan over a medium heat.
Take small handfuls of the meat and shape into koftas.
Cook the koftas in batches until well coloured but not cooked through.
Place them onto a baking sheet and continue to brown the koftas until they are all done.
Pop the koftas into the oven and bake for 20mins until cooked through.