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    You are in: Home / Recipes / Lamb and Sumac Koftas Recipe
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    Lamb and Sumac Koftas

    Lamb and Sumac Koftas. Photo by BonusMeals

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    BonusMeals's Note:

    Lamb, apricot and date Koftas given an extra lift with the use of Sumac (Somaq) and Ras El Hanout (Moroccan spice mix)

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    Serves: 6



    Units: US | Metric


    1. 1
      Combine all ingredients in a large bowl and mix thoroughly by hand. The soy sauce is used in place of salt, apparently it doesn’t dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2).
    2. 2
      Cover with cling film and place in the fridge for at least an hour.
    3. 3
      Take a handful of the mix, place on wooden skewers and mould to shape.
    4. 4
      Grill/BBQ turning gently every couple of minutes until browned and cooked through.

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    Ratings & Reviews:

    • on April 29, 2014


      I have to start by saying that I didn't use either the soy sauce (just used a bit of salt) or the ketchup. Neither is remotely North African or Middle Eastern and I personally dislike ketchup. That said, I loved the out come of the dish and enjoyed every morsel. The Kofta's were delicious and a treat. I served the dish with Marinated Artichoke Salad and Syrian Mashed Potatoes for a very pleasing meal, Made for PAC, Spring 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lamb and Sumac Koftas

    Serving Size: 1 (178 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 444.5
    Calories from Fat 274
    Total Fat 30.4 g
    Saturated Fat 13.0 g
    Cholesterol 122.2 mg
    Sodium 354.3 mg
    Total Carbohydrate 18.7 g
    Dietary Fiber 1.8 g
    Sugars 11.8 g
    Protein 23.6 g

    The following items or measurements are not included:


    ras el hanout spice mix

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