Houmous and harissa kofte pittas
- Published: 29 Oct 18
- Updated: 18 Mar 24
A fun, tasty and super quick weeknight meal that puts the nation’s favourite dip AND a spicy storecupboard paste to good use.
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Ingredients
- 200g pot of houmous
- 500g British lamb mince
- 50g chopped raisins
- 1½ tbsp rose harissa
- 1 finely chopped onion
- 1 tbsp olive oil
- ½ cucumber
- Small bunch of chopped fresh parsley
- 6 pittas
- Drizzle of tahini and a few toasted pine nuts, to serve
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Method
- In a bowl, combine half the pot of houmous, lamb mince, chopped raisins, rose harissa and the chopped onion. Season, then shape into 18 equal-size kofte.
- Heat the olive oil in a non-stick pan and fry the kofte, in batches if necessary, until golden all over and cooked through (8-10 minutes). Cut the cucumber into half-moons and mix with a the fresh parsley. Warm the pittas in the toaster, then split and spread with the rest of the pot of houmous. Divide the cucumber salad equally among the pittas and add 3 kofte to each. Serve topped with a drizzle of tahini and a few toasted pine nuts.
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- Recipe from September 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 625kcals
- Fat
- 32.8g (5.8g saturated)
- Protein
- 27.5g
- Carbohydrates
- 51.6g (10.3g sugars)
- Fibre
- 7.1g
- Salt
- 1.32g
delicious. tips
Make and shape the kofte up to 24 hours ahead and keep covered in the fridge.
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