Ingredients:
500 gm minced lamb
2 white onions, coarsely grated
1 cup each of (loosely packed) flat-leaf parsley and mint leaves, finely chopped
½ tsp each of ground cumin and coriander
2 tbsp oil
Tomato rice:
300 gm (1½ cups) basmati rice
1 kg tomatoes, coarsely grated into a bowl
8 black peppercorns
2 bay leaves
1 tbsp whole cardamom
1 tbsp olive oil
1 tsp white sugar
Sumac fried onions:
60 ml (¼ cup) oil
2 white onions, thinly sliced
1 tbsp sumac
¼ tsp allspice
Preparation:
1: Combine lamb, onion, herbs and spices in a large bowl, season generously with sea salt and freshly ground black pepper and mix well using your hands. Cover with plastic wrap and refrigerate for at least 20 minutes. Divide mixture into 6 and mould each portion into a long sausage shape around a metal skewer. Place on a tray, cover with plastic wrap and refrigerate for 20 minutes.
2: For tomato rice, rinse rice in a sieve under cold running water until water runs clear, transfer to a saucepan, add remaining ingredients and season with sea salt. Add enough water to just cover the rice, bring to the boil over medium heat, stir, then reduce heat to low and cook for 15 minutes or until liquid is absorbed. Remove from heat and stand, covered, for 10 minutes before serving.
3: For sumac fried onions, heat oil in a large frying pan over medium heat, add remaining ingredients, stir to combine and cook for 12-15 minutes or until soft and golden. Transfer to a bowl and set aside.
4: Preheat a barbecue to medium heat. Drizzle kofta with oil and cook, turning occasionally, for 6-7 minutes. Serve immediately with tomato rice, sumac fried onions and Arab or Greek-style flatbread.
