One of the traditional dishes of Greek cuisine: Houmous and harissa kofte pittas recipe
200g pot of houmous
500g British lamb mince
50g chopped raisins
1½ tbsp rose harissa
1 finely chopped onion
1 tbsp olive oil
Small bunch of chopped fresh parsley
Drizzle of tahini and a few toasted pine nuts, to serve
1-) 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.
2-) 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. Served topped with a drizzle of tahini and a few toasted pine nuts.