Cumin and paprika spiced lamb koftas

Name: Cumin and paprika spiced lamb koftas
Cook time: 20 min
Yield: 4
Cuisine: Tripoli, Libya

with smoky babaganoush and baby kale tabbouleh

Ready in around 20 mins

RECIPE FACT:

Sometimes Tripoli is referred to or known as 'Tripoli-of-the-West', to help distinguish it from its older Phoenician sister city, Tripoli, Lebanon

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO CRISP UP THE QUINOA:

Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat. Once hot add the quinoa and allow to sit in pan without stirring for 3-4 mins, then stir and cook for another 2-3 mins. Turn out into a salad bowl and allow to cool for a few mins.
2. TO MAKE THE TABBOULEH:

Roughly chop baby kale. Cut the tomato into ½ cm cubes. Remove the stalk from the curly parsley and discard, then finely chop. Place tomato, parsley and baby kale in a bowl and pour over the lemon dressing. Toss to mix well. Just before serving stir in the quinoa and season with salt and pepper and toss to mix well.
3. TO COOK THE KOFTAS:

Remove the cumin & paprika spiced lamb mince from its packaging and season with salt and combine. Then dampen your hands and form the mince into 6 evenly sized sausage shapes about 4 cm long. Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat. Once hot add the koftas and cook for 5-7 mins turning regularly to cook evenly and lightly brown on the outside.
TO SERVE:

Open the babaganoush and stir well with a spoon. Dollop and spread the babaganoush on each plate and drizzle with a little olive oil. Spoon over tabbouleh and then top with koftas.