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Houmous and harissa kofte pittas

Name: Houmous and harissa kofte pittas
Yield: Serves 6
Cuisine: Greek recipes
Ingredients: 200g pot of houmous; 500g British lamb mince; 50g chopped raisins; 1½ tbsp rose harissa; 1 finely chopped onion; 1 tbsp olive oil; ½ cucumber; Small bunch of chopped fresh parsley; 6 pittas; Drizzle of tahini and a few toasted pine nuts, to serve

Published: 29 Oct 18
Updated: 18 Mar 24

A fun, tasty and super quick weeknight meal that puts the nation’s favourite dip AND a spicy storecupboard paste to good use.

Easy
September 2018

Test kitchen approved

Serves 6
Hands-on time 30 min

A fun, tasty and super quick weeknight meal that puts the nation’s favourite dip AND a spicy storecupboard paste to good use.

Dairy-free recipes

Nutrition: per serving

Calories: 625kcals
Fat: 32.8g (5.8g saturated)
Protein: 27.5g
Carbohydrates: 51.6g (10.3g sugars)
Fibre: 7.1g
Salt: 1.32g

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Ingredients

200g pot of houmous
500g British lamb mince
50g chopped raisins
1½ tbsp rose harissa
1 finely chopped onion
1 tbsp olive oil
½ cucumber
Small bunch of chopped fresh parsley
6 pittas
Drizzle of tahini and a few toasted pine nuts, to serve

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Method

In a bowl, combine half the pot of houmous, lamb mince, chopped raisins, rose harissa and the chopped onion. Season, then shape into 18 equal-size kofte.
Heat the olive oil in a non-stick pan and fry the kofte, in batches if necessary, until golden all over and cooked through (8-10 minutes). Cut the cucumber into half-moons and mix with a the fresh parsley. Warm the pittas in the toaster, then split and spread with the rest of the pot of houmous. Divide the cucumber salad equally among the pittas and add 3 kofte to each. Serve topped with a drizzle of tahini and a few toasted pine nuts.