Vibrant Mediterranean Kefta Platter
This visually stunning spread is the ultimate way to impress guests, combining colorful beetroot hummus with aromatic spiced lamb. It is a communal dining experience that turns a simple dinner into a festive celebration, perfect for sharing during Week 35.
Ingredients
- Ground Lamb500 g
- Ground Cumin1 tsp
- Ground Coriander1 tsp
- Ground Cinnamon0.5 tsp
- Garlic cloves, minced2 stk
- Fresh Parsley, chopped0.25 cup
- Canned Chickpeas, drained400 g
- Boiled Beetroot1 stk
- Tahini2 tbsp
- Lemon, juiced1 stk
- Pita Bread4 stk
- Feta Cheese, crumbled100 g
- Cucumber, sliced1 stk
Instructions
Place the chickpeas, boiled beetroot, tahini, lemon juice, and a pinch of salt into a food processor and blend until vibrant and silky smooth.
In a large bowl, mix the ground lamb with cumin, coriander, cinnamon, minced garlic, and parsley. Shape the mixture into 8-12 small oblong logs.
Heat a large skillet or grill pan over medium-high heat. Cook the lamb kefta for 3-4 minutes on each side until nicely charred on the outside and cooked through.
Spread the bright pink hummus onto a large serving platter. Arrange the grilled kefta, warm sliced pita, cucumber, and crumbled feta artistically around the hummus and garnish with extra herbs.
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