600g lamb mince
1 clove garlic, crushed
1/3 cup each finely chopped mint and parsley
2 teaspoons each ground cumin and paprika
1 teaspoon ground coriander
½ teaspoon dried chilli flakes
Coriander Hommus, to serve (see below)
2 cups store-bought or homemade Tabouli salad
Place mince, and all the herbs and spices in a bowl. Mix to combine. Divide into 16 portions and shape each portion around a skewer into a sausage shape.
Heat a frying pan over medium heat and spray quickly with olive oil. Cook koftas in 2 batches for 5 min, turning often until browned and cooked through. Alternatively you can char-grill or barbecue the koftas.
Serve koftas with Coriander Hommus (see below). Accompany with Tabouli salad and Turkish bread.
Drain a 400g can chickpeas and transfer with ¼ cup of the juices into a food processor, and blend until smooth. Add 1 clove crushed garlic, 1 tablespoon each lemon juice and extra virgin olive oil, ½ teaspoon each ground cumin and salt and process until smooth. Add ½ cup coriander leaves and pulse until combined.