Beef, green olive and sumac koftas

• beef mince↗800g 12% fat g
• garlic cloves↗2

  grated

• green olives↗100g g

  pitted, coarsely chopped

• pistachios↗50g g

  coarsely chopped

• sumac↗2 tsp tsp
• ground cumin↗1 tbsp tbsp
• ground coriander↗2 tsp tsp
• ground cinnamon↗½ tsp tsp
• soft chili powder↗1 tsp tsp
• olive oil↗2 tbsp tbsp

  plus extra for frying

• red onion↗1

  sliced

• lemon↗1

  juiced

• cucumber↗1 whole

  seedless, thinly sliced

• parsley leaves↗2 large handfuls of

  (see tip below)

• pomegranate seeds↗50g g
• сумах↗pinch of
• мед↗1 tbsp

  для глазурування

• хумус↗

  мариновані чилі та лаваші

Step-by-step instructions

1. 1

   If you are preparing in advance, line a freezer‑safe container with baking parchment. Mix all the kofta ingredients in a large bowl, adding 1 tsp salt and a generous pinch of black pepper. Roughly shape the koftas by hand (about 40 g per kofta) – you should get 24 pieces. They will keep in the fridge for up to four days or in the freezer for up to three months. Fill the prepared container with the koftas, placing another sheet of parchment between layers if a second layer is needed.

2. 2

   To make the salad, mash the red onion with lemon juice and a pinch of salt. Let sit for 10 minutes to marinate slightly, then add cucumber, parsley and pomegranate seeds. Season to taste. Transfer to a serving bowl and sprinkle with sumac.

3. 3

   To cook from frozen, heat a large skillet or grill‑pan with olive oil (if available) over medium‑high heat. Fry the koftas in batches, turning frequently, for 5‑7 minutes until browned on all sides. Add 200 ml water and cover with a lid. Increase heat to high and cook another 5‑7 minutes until the meat is done and the water has evaporated. Remove from heat and stir in honey to coat. If cooking from chilled, fry for 8‑10 minutes until done.

4. 4

   Spread hummus on a serving platter and place the koftas on top. Serve with the salad, pickled chilies and flatbreads.