Ingredients
Kofta
- 1 red onion, finely chopped
- 25 g (¾ cup) chopped flat-leaf (Italian) parsley
- 25 g (½ cup) chopped coriander (cilantro) leaves
- 15 g (¼ cup) chopped mint leaves
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1½ teaspoons allspice
- ½ teaspoon ground ginger
- ½ teaspoon chilli flakes
- 1.2 kg (2 lb 11 oz) minced (ground) lamb
- 60 ml (¼ cup) soda water
Baba ganouj
- 2 (820 g/1 lb 12 oz) eggplants (aubergines)
- 2 garlic cloves, finely chopped
- ¼ teaspoon ground cumin
- 60 ml (¼ cup) lemon juice
- 2–2½ tablespoons tahini
- 60 ml (¼ cup) olive oil
- 1 tablespoon chopped flat-leaf (Italian) parsley
- ½ teaspoon sumac
- 200 g (7 oz) Kalamata olives
- olive oil, for brushing
- 4 pieces pitta bread
Method
1. To make the kofta, put the onion, parsley, coriander, mint, paprika, cumin, allspice, ginger and chilli in a food processor and blend until they are combined. Season the mixture with 2 teaspoons salt and some freshly ground black pepper, then add the minced lamb to the food processor and get the motor going again. Add the soda water in a thin stream until the mixture forms a smooth paste, then cover and refrigerate for at least 2 hours, or preferably overnight.
2. To make the baba ganouj, preheat a covered barbecue chargrill plate to medium–high. Prick the eggplants a few times with a fork and cook them, covered, for 20 minutes, or until they are soft and wrinkled, turning them halfway through the cooking time.
3. Soak four wooden skewers in cold water for 1 hour. Divide the lamb mixture into 12 portions and mould each portion into a torpedo shape, using damp hands to stop the meat from sticking to you, then cover and refrigerate the kofta. Thread the olives onto the soaked skewers.
4. When you're ready to cook the kofta, preheat a barbecue flat grill plate to medium–high direct heat. Brush the kofta lightly with olive oil and cook, turning frequently, for 10–12 minutes, or until they are evenly browned and cooked through. When the kofta are nearly cooked, add the olives to the barbecue for 1–2 minutes. Serve the kofta immediately with pitta bread, the baba ganouj and grilled olives.
