Kofta

• 500 g coarse fatty lamb mince
• 1 onion, finely diced
• 2-3 cloves of garlic, finely chopped
• 1 tsp each sea salt + coarse black pepper
• 1 tbsp fresh herbs (oregano is perfect), chopped
• One tbsp spice mix (we use equal parts coriander, cumin, cinnamon, paprika, Aleppo pepper and sumac)

Mix all the ingredients together and shape any way you wish (with or without a skewer). Chill the formed mixture, then brush with olive oil and cook over a charcoal hibachi, BBQ or frying pan.

Hummus

• 500 g cooked chickpeas
• 2 cloves confit garlic
• Juice of one lemon
• 100 g tahini
• 1 tsp ground cumin
• 60 ml olive oil
• Salt and pepper to taste

Combine all ingredients in a food processor until very smooth. Add some liquid from the chickpeas or cold water if you’d like a thinner consistency.

Roast pumpkin

• 500 g pumpkin
• Olive oil
• Salt + pepper to taste
• (Optional) sumac + zaatar to season

Dice the pumpkin into chunky pieces (we leave the skin on). Toss with olive oil to coat, season with salt and pepper (and spices if you wish). Roast in a hot oven, around 200 degrees celsius for about 20 minutes or until golden brown.

To serve

• (optional, to your desired quantity)
• Fresh mint + parsley
• Pomegranate arils
• Toasted pine nuts, pumpkin and/or sesame seeds
• Olive oil

In a generous size bowl place the hummus, followed by the pumpkin and then the kofta.Garnish with toasted pine nuts, pumpkin and sesame seeds along with a scattering of fresh pomegranate arils. Drizzle with good olive oil and scatter with fresh mint and parsley.

Alternatively, some lemony yoghurt is also delicious. Serve with a stack of warm flat bread to round out the meal.