Iraqi Grilled Kofta Mosul-Style with Tahini and Sumac Onions
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g lamb mince
- 1 onion, grated
- 1 red onion, very finely sliced
- 1 tbsp sumac
- 2 tbsp tahini
- 0.5 tsp ground allspice
- 2 tbsp vegetable oil
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 432 kcal
- Protein
- 25.3 g
- Carbohydrate
- 6.7 g
- of which sugars
- 4.1 g
- Fat
- 33.6 g
- of which saturates
- 11.8 g
- Fibre
- 2.5 g
- Salt
- 0.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the lamb mince with the grated onion and allspice, season well, then knead for 2-3 minutes until smooth and sticky.
- 2
Divide into 8 portions and shape each around a skewer into a flattened sausage.
- 3
Toss the red onion with the sumac and a pinch of salt.
- 4
Heat a griddle pan or barbecue to high and cook the koftas for 10-12 minutes, turning often, until charred in places and cooked through with no pink remaining.
- 5
Whisk the tahini with the lemon juice and a splash of water until pourable.
- 6
Serve the koftas scattered with the sumac onions and drizzled with the tahini sauce.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.