Lamb kofte with pilpelchuma pine nut oil

Name: Lamb kofte with pilpelchuma pine nut oil
Total time: 35 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 400 g lamb mince; 130 g onion; 1 pc garlic; 20 g coriander leaves; 25 g panko breadcrumbs; 2.5 g caster sugar; 1 pc egg; 90 g pilpelchuma paste; 80 ml extra virgin olive oil; 30 g pine nuts; 250 g Greek yoghurt; 3 pack flatbreads; 80 g red onion; 12 pc wooden skewers

Juicy lamb kofte grilled or pan-fried until browned, served with a cool yoghurt sauce and fragrant pilpelchuma pine nut oil.

35 min 263 kcal/serving serves 12

263kcal11gprotein16gcarbs17gfat

Yotam OttolenghiView the original on ottolenghi.co.uk More from Yotam Ottolenghi on Mello

🥩lamb mince

🧅onion

🧄garlic

🌿coriander leaves

🍞panko breadcrumbs

🍬caster sugar

🥚egg

🥣pilpelchuma paste

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About Yotam Ottolenghi

Chef, restaurateur and bestselling food writer.

Yotam Ottolenghi is an Israeli-born British chef, restaurateur, and bestselling food writer renowned for revitalizing vegetarian and Middle Eastern cuisine. Based in London, he co-owns multiple acclaimed delis and restaurants and is celebrated for his vibrant, vegetable-forward recipes that feature bold, complex spice combinations.

His food relies heavily on vibrant, vegetable-forward elements layered with contrasting sweet, sour, and savory flavors. Though his earlier, elaborate recipes are sometimes playfully noted for requiring many ingredients, later works focus on accessibility and streamlined home cooking.

17 recipes on Mello, imported from ottolenghi.co.uk, mostly Middle Eastern and British.