Middle Eastern Kofta

You can make these in ‘meatball’ shape or I like the football/torpedo shapes. Served with some rice, greens & Israeli salad = yum! So simple and so full of flavor. I’ve tried this with lamb and beef and liked the results and my sister used chicken, which her family loved. A food processor makes this recipe ultra quick and baking in the oven means less mess.

1 red bell pepper

1 onion

1 clove garlic

1 1/2 teaspoons sea salt

1 1/2 teaspoons dried mint

1 teaspoon paprika

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground cayenne

handful of cilantro (or parsley)

1 lb. (500g) ground lamb, beef or chicken

Method:

1. Deseed the red bell pepper, and slice into a few strips and place in the food processor.

2. Peel the onion and slice into a few large pieces and place in the food processor, along with the peel garlic clove through cilantro. Pulse until the red bell pepper and onion are finely chopped.

3. Preheat the oven 400F/200C and line a baking tray with parchment paper.

4. Add the ground lamb and pulse until combined well.

5. Shape the meat into meatballs or torpedo-shaped pieces, using approximately 3 Tablespoons meat per meatball.

6. Bake for 30 minutes until golden brown and enjoy with rice and salad.