By Maya Geudens
Baharat Spiced Lamb Kofta with Pickled Red Cabbage, Cabbage-Tahini Slaw & Tahini Sauce
22 steps
Prep:35minCook:12min
7.9/10!
Updated at: Sat, 24 May 2025 11:50:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
32
High
Nutrition per serving
Calories747.5 kcal (37%)
Total Fat40 g (57%)
Carbs62.8 g (24%)
Sugars6.2 g (7%)
Protein32.3 g (65%)
Sodium2481.8 mg (124%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the lamb kofta
500gground lamb
120gwhite onion
medium, coarsely grated and squeezed dry
3garlic cloves
finely chopped
3 teaspoonsbaharat spice blend
2 teaspooncumin
½ teaspooncayenne pepper
2 tablespoonsflat-leaf parsley
finely chopped
1 tablespoonfresh mint
finely chopped
1zest of lemon
1 teaspoonsalt
1 tablespoonolive oil
for brushing before cooking
For the pickled cabbage
100gred cabbage
finely shredded
¾ cupwhite wine vinegar
¾ cupwater
cold
1 teaspooncaster sugar
2 teaspoonssalt
For the slaw
200gred cabbage
finely shredded
100 gramcarrot
small, julienned or shredded
2 tablespoonsparsley
finely chopped
1 tablespoonmint
finely chopped
For the dressing
3 tablespoonstahini
1 tablespoonlemon juice
1 tablespoonwater
more if needed
1garlic clove
finely grated
¼ teaspoonsalt
¼ teaspooncrushed red pepper flakes
For the assembly
Instructions
Step 1
1. Prepare the Koftas:
Step 2
In a large bowl, combine the ground lamb, grated onion, garlic, baharat spice, cayenne pepper, parsley, mint, lemon zest, and salt. Mix well until evenly combined.
Step 3
Shape the mixture into 10 to 12 small sausage-like koftas.
Step 4
Place them in the fridge to firm up while preparing the remaining components.
Step 5
2. Pickle the Red Cabbage:
Step 6
In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat just until the sugar has fully dissolved.
Step 7
Place the shredded red cabbage in a large bowl. Pour the warm pickling liquid over it and toss to coat.
Step 8
Let it sit for 10 minutes, stirring occasionally, to allow the flavors to develop.
Step 9
3. Make the Tahini Sauce:
Step 10
In a bowl, whisk together the tahini, water, lemon juice, crushed garlic, and salt.
Step 11
Whisk until smooth and pourable. Add more water, a little at a time, if needed to achieve the desired consistency.
Step 12
4. Make the Cabbage-Tahini Slaw:
Step 13
In a large mixing bowl, combine the shredded cabbage, carrot, chopped parsley, and mint.
Step 14
In a separate bowl, whisk together the dressing ingredients until smooth.
Step 15
Pour the dressing over the cabbage mixture and toss well to combine. Let it rest for 10 minutes to allow the flavors to meld.
Step 16
5. Cook the Koftas:
Step 17
Preheat a grill or frying pan over medium-high heat.
Step 18
Brush the koftas with olive oil on all sides.
Step 19
Cook for 10 to 12 minutes, turning occasionally, until browned and fully cooked through but still juicy.
Step 20
6. Serve:
Step 21
Toast the pita breads until warm and lightly crisped.
Step 22
Serve with the lamb koftas, pickled red cabbage, cabbage-tahini slaw, and generous drizzles of tahini sauce.
