The Art of Grilled Lamb Koftas with Hummus: A Delicious and Easy Middle Eastern Delight

Creating the Perfect Hummus

In this recipe, we will start by making two delicious variations of hummus, beetroot and glorious. The base for both is cooked chickpeas blended and pureed. In the case of the beetroot hummus, roasted Broom gives that particularly delicious flavor to hummus. Be ruse in with the chickpea a nice seasoning of salt and pepper, a tablespoon of olive oil, a tablespoon of tahini, this is roasted sesame seeds pounded and mixed with oil. Crushed garlic and toasted cumin seeds are grind then pop into a blender, which creates a lovely dark rich color and when finished with a nice lemon slice it in half take Heather seeds and squeeze the fresh lemon juice at the ends just weights up the acidity in the B roof but really cuts the richness of the chickpea and the lemon juice is pivotal. It really brings the beetroot and the chickpeas together, as chickpeas are packed with protein very dense and it needs that kind of acidity.

One more little blend lovely nice taste delicious homemade beer dude hummus so tasty and it really is that easy to make, to finish some toasted cumin seeds and sumac now this delicious. It's a sort of Middle Eastern spice and then some sesame seeds finish that off with marjoram hummus done. For the glorious beetroot hummus we start by blending and pureeing cooked chickpea and the beetroot. The B room gives that particularly delicious flavor to hummus, be ruse in with the chickpea a nice seasoning of salt and pepper, a tablespoon of olive oil a tablespoon of tahini this is roasted sesame seeds pounded and mixed with oil now crushed garlic and toasted cumin seeds grind then pop into a blender I love that nice dark rich color and you finish it with a nice lemon slice. It in half take Heather seeds and squeeze the fresh lemon juice at the ends just weights up the acidity in the B roof but really cuts the richness of the chickpea and the lemon juice is pivotal.

Once blended and pureed we add some toasted cumin seeds and sumac to finish off this delicious hummus. The glorious beetroot hummus is a perfect side dish for any meal, its unique flavor and texture will surely impress your guests. Now let's move on to creating our minty lamb koftas. We start by making a pan of onions, nice and finely diced garlic three nice close squeeze the garlic over the onions. Onions garlic in you get a really nice color on them after that a nice teaspoon of chili flakes now into a pestle and mortar with a teaspoon of toasted cumin just salt in there helps to kind it down that lovely smell aromatic exciting spicy intriguing once ground to a fine powder sprinkle your spices into the onion and garlic to create a wonderful aromatic paste.

Next we lightly season our lamb mince, then add all that wonderful flavor. We add some freshness parsley and mint roughly chopped and a glug of olive oil, hands in there you give that a really good mix. Traditionally, koftas are served on little sticks barbecue skewers and depending where you are they have different sort of variations and shapes of sizes. I much prefer the nice little sort of almost like little mini burgers like little mini sliders but these can be griddled these can be fried in a pan or even cooked on the barbecue. Start by rolling the mix into a golf ball size and then flatten out always like the oil your plate that way when you set them in the fridge they don't need to be all again that you can strain to the bankers we got oil underneath and all on top keep your hands lightly oiled and it helps to stop the lamb. I'm sticking to your fingers then pop them into the fridge to set and firm up before cooking.

Now it's time to cook our koftas in a frying pan on the barbecue or an amazing little griddle pan that gets the plaque really nice and hot while that heat, I'm making a yogurt dip. I love a nice sort of fresh minted yogurt put fresh mint leaves salt and a pinch of toasted cumin and black pepper into a pestle and mortar to grind as you start to sort of blend the mint almost turns into a nice fresh mint puree we smell out of that is incredible add yogurt and I like Greek best and a squeeze of lemon. Look at that now beautiful now the koftas so they go on one of the biggest problems on cooking chakra is that they move them too early and they start to break up but let them grill and by grilling them they'll naturally lift off the bar once they're charcoal and so literally two to five minutes each side. Now beautiful smell is incredible once browned on both sides they're ready to serve delicious I absolutely love lunches like this because it's sort of bold food that's packed full of freshness and great flavors these quick and easy minty lamb kofta so with be true hummus are perfect for a relaxed meal your family and friends will all want to talk into

"WEBVTTKind: captionsLanguage: engorgeous grilled lamb copters with my incredible twist on a middle-eastern classic hummus first job glorious beetroot hummus I'm going to blend and puree the cooked chickpea and the beetroot now the B room gives that particularly delicious flavor to hummus be ruse in with the chickpea a nice seasoning of salt and pepper a tablespoon of olive oil a tablespoon of tahini this is roasted sesame seeds pounded and mixed with oil now crushed garlic and toasted cumin seeds grind then pop into a blender I love that nice dark rich color and you finish it with a nice lemon slice it in half take Heather seeds and squeeze the fresh lemon juice at the ends just weights up the acidity in the B roof but really cuts the richness of the chickpea and the lemon juice is pivotal it really brings the beetroot and the chickpeas together chickpeas are packed with protein very dense and it needs that kind of acidity one more little blend lovely nice taste delicious homemade beer dude hummus so tasty and it really is that easy to make to finish some toasted cumin seeds and sumac now this delicious it's a sort of Middle Eastern spice and then some sesame seeds finish that off with marjoram hummus done now for my copters pan on onion nice and finely diced garlic three nice close squeeze the garlic over the onions onions garlic in you get a really nice color on them after that a nice teaspoon of chili flakes now into a pestle and mortar with a teaspoon of toasted cumin just salt in there helps to kind it down that lovely smell aromatic exciting spicy intriguing once ground to a fine powder sprinkle your spices into the onion and garlic to create a wonderful aromatic paste now for the lamb mince lightly seasoned it and then add all that wonderful flavor next for some freshness parsley and mint roughly chopped and a glug of olive oil hands in there you give that a really good mix traditionally you can see afters on little sticks barbecue skewers and depending where you are they have different sort of variations and shapes of sizes I much prefer the nice little sort of almost like little mini burgers like little mini sliders but these can be griddled these can be fried in a pan or even cooked on the barbecue start by rolling the mix into a golf ball size and then flatten out always like the oil your plate that way when you set them in the fridge they don't need to be all again that you can strain to the bankers we got oil underneath and all on top keep your hands lightly oiled and it helps to stop the lamb I'm sticking to your fingers then pop them into the fridge to set and firm up before cooking now cook the copper in a frying pan on the barbecue or an amazing little griddle pan gets the plaque really nice and hot whilst that heat I'm making a yogurt dip I love a nice sort of fresh minted yogurt put fresh mint leaves salt and a pinch of toasted cumin and black pepper into a pestle and mortar to grind as you start to sort of blend the mint almost turns into a nice fresh mint puree we smell out of that is incredible add yogurt and I like Greek best and a squeeze of lemon look at that now beautiful now the copter so they go on one of the biggest problems on cooking chakra is that they move them too early and they start to break up but let them grill and by grilling them they'll naturally lift off the bar once they're charcoal and so literally two to five minutes each side now beautiful smell is incredible once browned on both sides they're ready to serve delicious I absolutely love lunches like this because it's sort of bold food that's packed full of freshness and great flavors these quick and easy minty lamb kofta so with be true hummus are perfect for a relaxed meal your family and friends will all want to talk intogorgeous grilled lamb copters with my incredible twist on a middle-eastern classic hummus first job glorious beetroot hummus I'm going to blend and puree the cooked chickpea and the beetroot now the B room gives that particularly delicious flavor to hummus be ruse in with the chickpea a nice seasoning of salt and pepper a tablespoon of olive oil a tablespoon of tahini this is roasted sesame seeds pounded and mixed with oil now crushed garlic and toasted cumin seeds grind then pop into a blender I love that nice dark rich color and you finish it with a nice lemon slice it in half take Heather seeds and squeeze the fresh lemon juice at the ends just weights up the acidity in the B roof but really cuts the richness of the chickpea and the lemon juice is pivotal it really brings the beetroot and the chickpeas together chickpeas are packed with protein very dense and it needs that kind of acidity one more little blend lovely nice taste delicious homemade beer dude hummus so tasty and it really is that easy to make to finish some toasted cumin seeds and sumac now this delicious it's a sort of Middle Eastern spice and then some sesame seeds finish that off with marjoram hummus done now for my copters pan on onion nice and finely diced garlic three nice close squeeze the garlic over the onions onions garlic in you get a really nice color on them after that a nice teaspoon of chili flakes now into a pestle and mortar with a teaspoon of toasted cumin just salt in there helps to kind it down that lovely smell aromatic exciting spicy intriguing once ground to a fine powder sprinkle your spices into the onion and garlic to create a wonderful aromatic paste now for the lamb mince lightly seasoned it and then add all that wonderful flavor next for some freshness parsley and mint roughly chopped and a glug of olive oil hands in there you give that a really good mix traditionally you can see afters on little sticks barbecue skewers and depending where you are they have different sort of variations and shapes of sizes I much prefer the nice little sort of almost like little mini burgers like little mini sliders but these can be griddled these can be fried in a pan or even cooked on the barbecue start by rolling the mix into a golf ball size and then flatten out always like the oil your plate that way when you set them in the fridge they don't need to be all again that you can strain to the bankers we got oil underneath and all on top keep your hands lightly oiled and it helps to stop the lamb I'm sticking to your fingers then pop them into the fridge to set and firm up before cooking now cook the copper in a frying pan on the barbecue or an amazing little griddle pan gets the plaque really nice and hot whilst that heat I'm making a yogurt dip I love a nice sort of fresh minted yogurt put fresh mint leaves salt and a pinch of toasted cumin and black pepper into a pestle and mortar to grind as you start to sort of blend the mint almost turns into a nice fresh mint puree we smell out of that is incredible add yogurt and I like Greek best and a squeeze of lemon look at that now beautiful now the copter so they go on one of the biggest problems on cooking chakra is that they move them too early and they start to break up but let them grill and by grilling them they'll naturally lift off the bar once they're charcoal and so literally two to five minutes each side now beautiful smell is incredible once browned on both sides they're ready to serve delicious I absolutely love lunches like this because it's sort of bold food that's packed full of freshness and great flavors these quick and easy minty lamb kofta so with be true hummus are perfect for a relaxed meal your family and friends will all want to talk into\n"