Kafta Kebabs with Muhammara Sauce

Ingredients

• 500 g red bell pepper
• 100 g walnuts
• 5 garlic cloves
• 2 tsp harissa paste (10 g)
• 2 tsp Honey
• 2 tsp lemon juice
• 2 tsp ground cumin
• Salt
• 6 tbsp Olive oil
• 1 onion
• 4 sprigs Parsley
• 500 g Lamb mince
• 1 tbsp coriander powder
• 0.5 tsp cinnamon
• 0.5 tsp ground allspice
• 0.25 tsp cayenne pepper
• 0.25 tsp Ginger powder
• 0.25 tsp ground black pepper
• 40 g chopped pistachios

Instructions

1. 1.

   For the Muhammara sauce, wash the bell peppers, halve them, remove seeds and place skin side up on a baking sheet. Roast in the oven using the grill function until the skins are charred and can be peeled off.

2. 2.

   Coarsely chop the walnuts and toast them in a hot pan without oil over medium heat for 3 minutes.

3. 3.

   Peel the garlic and finely mince 3 cloves. Blend the peppers with walnuts, minced garlic, harissa, honey, lemon juice, 1 tsp cumin and salt using an immersion blender until smooth. Stir in 4 tbsp olive oil.

4. 4.

   For the kebabs, peel and dice the onion finely. Mince the remaining garlic. Wash, dry, and chop the parsley.

5. 5.

   Combine lamb mince with onion, garlic, parsley, spices and pistachios; knead well and season with salt. Shape the mixture into balls, thread onto skewers, and press them into an oval shape.

6. 6.

   Heat the remaining oil in a pan. Brown the kebab balls on all sides for 10 minutes over medium heat. Serve the kebabs with Muhammara sauce.