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Lamb kofte with pilpelchuma pine nut oil

Juicy lamb kofte with a bright pilpelchuma kick.
Creamy Greek yoghurt, golden pine nut oil, tender flatbread.
Warm, fragrant, and ready to steal the dinner table.

dinner ⏱ 40 min 610 kcal / portion 26.0 g carbs / portion (estimated) eggglutenmilksesame 🔗 Original source

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Lamb kofte with pilpelchuma pine nut oil
v5 · rb0e705f985 20260727Z1751 20 g coriander leaves 85 g pilpelchuma paste 75 ml extra virgin olive oil 30 g pine nut 250 g greek yoghurt sea salt to taste black pepper to taste wooden skewer to taste 🔪 mix lamb mince mixture shape kofte into torpedo forms 🍳 ⏱ 8-10 min heat oil and pan-fry half the kofte ⏱ 8-10 min pan-fry remaining kofte 🍳 ⏱ 5 min cook pine nuts in oil until golden brown and fragrant 🌀 stir in pilpelchuma paste and finish pine nut oil 🌀 loosen and season yoghurt with water 🍽 spread yoghurt on serving plate and arrange kofte spoon over pine nut oil and finish with coriander leaves 🍽 serve kofte with warmed flatbreads and optional garnishes Lamb Kofte 🥙 400 g lamb mince 125 g onion 1 piece garlic 25 g panko breadcrumbs ½ tsp caster sugar 1 piece egg 3 pieces flatbread 0.5 pieces red onion coriander leaves flatbread, red onion
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Preparation steps

  1. mix lamb mince mixture
  2. shape kofte into torpedo forms
  3. heat oil and pan-fry half the kofte for 8-10 min
  4. pan-fry remaining kofte for 8-10 min
  5. cook pine nuts in oil for about 5 min until golden brown and fragrant
  6. stir in pilpelchuma paste and finish pine nut oil
  7. loosen and season yoghurt with water
  8. spread yoghurt on serving plate and arrange kofte
  9. spoon over pine nut oil and finish with coriander leaves
  10. serve kofte with warmed flatbreads and optional garnishes

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