Harissa kofta lettuce cups with preserved lemon yogurt

These spicy North African-inspired koftas are absolutely addictive, and paired with the citrus yet cooling yogurt, it does become rather impossible to limit yourself to a sensible number. Personally, I like to eat a few as they come, but when I’m really hungry, I will toast and split open a pitta bread and shove a few of the koftas inside for a deeply satisfying snack or meal.

500 g minced lamb (20% fat)
3 tbsp rose harissa
2 large eggs
1 large onion, minced in a food processor and any liquid drained, or very finely chopped
25 g flat leaf parsley, very finely chopped
25 g fresh coriander, very finely chopped
2 tsp ground coriander
2 tsp garlic granules
2 tsp ground cinnamon
75 g pine nuts
vegetable oil
generous amount of Maldon sea salt flakes and black pepper, freshly ground

For the preserved lemon yogurt

500 g Greek yogurt
2 tsp dried oregano
1 small packet mint, leaves stacked, rolled up together and finely sliced widthways into thin ribbons
5 small preserved lemons, deseeded and very finely chopped
generous drizzle of olive oil
generous amount of Maldon sea salt flakes and freshly ground black pepper

To serve

3 heads Baby Gem lettuce, leaves carefully separated
3 spring onions, very thinly sliced diagonally from root to tip
1 tsp pul biber chilli flakes, to taste

MaghrebiHarissa kofta lettuce cups with preserved lemon yogurt

Ingredients

Instructions

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