Kafta Meshwiyeh (Grilled Lamb Kafta with Sumac Onions and Hummus)

Ingredients

• 1 onion
• 500 g lamb mince
• 30 g fresh flat-leaf parsley
• 1.5 tsp ground allspice
• 0.5 tsp ground cinnamon
• 4 tomatoes
• 1 tbsp olive oil
• 2 red onion
• 2 tsp sumac
• 1 lemon
• 4 flatbreads
• 300 g hummus

Method

1. 1

   Grate the onion and squeeze out the juice. Mix with the lamb mince, two-thirds of the parsley (finely chopped), the allspice, cinnamon and 1 tsp salt, and knead for 2 minutes until sticky.

2. 2

   Divide into 8 and, with wet hands, mould each piece into a long, flat sausage around a flat metal skewer, or shape into fingers if you have no skewers.

3. 3

   Heat the grill to high. Halve the tomatoes, brush with the olive oil and grill with the kafta for 8-10 minutes, turning the kafta now and then, until browned and cooked through with no pink in the middle.

4. 4

   Meanwhile, thinly slice the red onions and rub with the sumac, the rest of the parsley (chopped), a squeeze of lemon and a pinch of salt.

5. 5

   Warm the flatbreads, spread with the hummus and top with the kafta, grilled tomatoes and sumac onions. Roll up and serve with the remaining lemon in wedges.