Juicy, garlicky and filled with warm spices, these lamb kofta balls are best cooked on the barbecue. But you can make them just as well in the frying pan.
Ingredients for 20 meatballs
1 brown onion
1 sprig spring onion
2 tablespoons olive oil
1 slice bread stale is best
1/2 cup water
500 g lamb mince
2 tablespoons pine nuts
4 sprigs coriander
2 teaspoons cinnamon powder
3 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon sumac
1/2 teaspoon salt
1 slice bread stale is best
1/2 cup water
To serve (choose any):
Flatbreads
Eggplant dip or hommus
Tabbouleh salad
Corn kernels
Sliced cucumber
Minted Greek-style yoghurt