Servings
Ingredients
Lamb Kofta
Yield: Approx. 160 pieces
- 4500 g Ground American lamb shoulder
- 1000 g Onion, minced in robot coupe
- 70 g Garlic, minced in robot coupe
- 10 g Cumin, toasted and ground
- 20 g Coriander, toasted and ground
- 7 g Kochukaru
- 5 g Paprika
- 8 g Lemon Zest
- 15 g Mint, minced by hand
- 60 g Parsley, minced by hand
- 700 g Chickpea, minced by hand
- 120 g Pistachio, minced by hand
- 35 g Sugar
- 55 g Salt
Tahini Sauce
Yield: 1 cup
- 200 g Tahini
- 205 g Cold Water
- 55 g Lemon Juice
- 15 g Garlic, microplaned
- 10 g Salt
S’huug
Yield: 2 cups
- 465 g Anaheim Pepper
- 70 g Cilantro, leaf only
- 20 g Mint, leaf only
- 50 g Parsley, leaf only
- 25 g Garlic Clove
- 2 g Cumin, toasted and ground
- 3.5 g Ground Cardamom
- 1 g Black Cardamom
- 12 g Salt
- 1 g Black Pepper
- 1 g Xanthan Gum
- 100 g Olive Oil
Hummus
Yield: 2 cups
- 600 g Chickpea
- 80 g Tahini
- 70 g Lemon Juice
- 7.5 g Lemon Zest
- 15 g Garlic Clove
- 60 g Cold Chickpea Water
- 10 g Salt
- 2 g Cumin
- 20 g Ginger, grated
- 20 g Olive Oil
Directions
For the American Lamb Kofta:
Combine all ingredients in a mixing bowl. Test seasoning by cooking a small piece. Adjust as needed. Scale mixture into 28 g portions and shape into balls. Roast at 400°F for about 6 minutes, or until medium-rare.
Check for doneness and let cool.
For the Tahini Sauce:
Smash and mince garlic. Combine all ingredients and mix until smooth. Season with salt.
For the S’huug:
Toast and grind spices. Blend all ingredients until smooth.
For the Hummus:
Rinse chickpeas under cold water to remove skins. Boil chickpeas in water with 1/2 tsp baking soda for 20 minutes. Cool under running water.
Strain well and remove excess water. Blend all ingredients except olive oil until smooth. Slowly drizzle in olive oil while blending.
To serve, plate kofta with tahini sauce, s’huug, and hummus.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
