Lamb Kofte and Fattoush

Posted By Kerri


I’ve been reading a lot about sumac recently and having managed to track some down, decided to use it in lamb kofte with fattoush. The kofte recipe is Jamie’s and uses almost a whole jar of sumac which neither of us really felt it needed, I think I’d probably halve that next time.

The fattoush is an amalgamation of a variety of recipes I found online and based on what we had available, the recipes I came across varied wildly so it’s hard to tell how authentic this was. What was really un-authentic about it was that we left out the toasted pitta bread since we were eating the lamb and salad on top of a flatbread.

We also made up a dressing by adding some lemon juice, spring onion and garlic to some natural yoghurt.

Stephen really enjoyed this but I wasn’t so keen, the huge amount of spices in Jamie’s recipe meant the meat was very dry. I’m not sure about the texture of the sumac either, I found it very gritty and think it would benefit from grinding before being added to the kofte mixture.

Fattoush – Serves Two


Half cucumber, deseeded and sliced into half-moon sized pieces
4 tomatoes, chopped
4 spring onions,
finely sliced
Lettuce leaves, chopped
Small bunch mint, finely chopped


150ml olive oil
2 lemons, juice and zest
1/2 garlic clove, crushed
30g sumac
Salt and pepper

Blend all ingredients for the dressing together and pour over the salad.

Aug 14th, 2009

3 Comments to 'Lamb Kofte and Fattoush'

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  1. AJ said,

    I have rarely heard people talk of sumac and thought you might like to know it works well sprinkled over raw onions and served in a flat bread with humous, garlic mayo, grilled chicken or lamb and some tomatoes. As per our local takeaway who divulged the secret mysterious red spices on the onions after much pestering from us!

  2. Kerri said,

    Sumac seems to be the in-thing at the moment, I saw it mentioned on Jamie’s programme last night too so I suspect it’ll be more easily available soon. Your idea sounds great, thank you.

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