Roasted Sumac Lamb Kofte with Chickpeas and Feta

Serves 6

3 hours to cook

Complexity - Easy


  • 1 tbs extra virgin olive oil

  • 600g heirloom cherry tomatoes

  • 400g can chickpeas, rinsed, drained

  • 1 cup (250g) Greek-style yoghurt

  • 1 small Lebanese cucumber, thinly sliced

  • 100g feta, crumbled

  • 1/2 cup flat-leaf parsley leaves, chopped

  • Hummus, pita bread & pickled red cabbage, to serve

Spice Lamb Kofte:

  • 750g lamb mince

  • 3 tsp sumac, plus extra to sprinkle

  • 2 tsp smoked paprika

  • 2 tsp ground coriander

  • 1/2 tsp ground cinnamon

  • Finely grated zest of 1 lemon

  • 1/2 bunch flat-leaf parsley, leaves and stems chopped

  • 1 onion, grated

  • 4 garlic cloves, crushed


1. Preheat oven to 240°C. For the kofte, place

all the ingredients in a large bowl and mix well

to combine. Season with 1 tsp salt flakes and

1/2 tsp freshly ground black pepper. Shape the

mixture into 2 tbs-sized ovals. 

2. Place kofte on a large baking tray and drizzle

with the olive oil. Bake for 10 minutes, or until the

kofte are starting to brown. Remove from the oven

and add the tomatoes and chickpeas to the tray.

Bake for a further 10 minutes, or until kofte are

cooked and the tomatoes are blistered. 

3. Meanwhile place yoghurt, cucumber, feta and

half the chopped parsley in a bowl and mix to combine. 

4. To serve, sprinkle kofte with the remaining

parsley and extra sumac, and serve with the

cucumber yoghurt, hummus, pita bread and

pickled red cabbage alongside.


This easy lamb kofte is an absolute crowd pleaser and is the perfect dish for any and all occasions. This article was originally published on and reposted with permission. Recipe by Georgie Esdaile, photography by Ben Dearnley, and styling by Kirsten Jenkins.