Lamb Kofte with Pilpelchuma Pine-Nut Oil
By Yotam Ottolenghi
Published on 30 April 2026
This Lamb Kofte with Pilpelchuma Pine-Nut Oil from chef Yotam Ottolenghi uses pilpelchuma – a North African garlicky red pepper paste with Libyan roots – to bring gentle heat and richness to the smoky flavours, while the cool yoghurt sauce is the perfect accompaniment. Cook indoors or fire up the barbecue if the weather plays ball. If barbecuing, lightly oil the kofte to stop them sticking to the grill. Time and servings
40 minsTotal time
6Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 400g pack lamb mince (20% fat)
- 1 small onion, coarsely grated
- 1 garlic clove, crushed
- 20g coriander, leaves picked and roughly chopped, plus extra to finish
- 25g panko breadcrumbs
- ½ tsp caster sugar
- 1 large egg
- 4½ tbsp pilpelchuma paste
- 1 tsp salt, plus a pinch
- 5 tbsp extra-virgin olive oil
- 30g pine nuts
- 250g Greek yoghurt
- ½ red onion, thinly sliced (optional)
- 6 flatbreads, warmed, to serve (optional)
Method
Step 1
Combine the mince, onion, garlic, coriander, breadcrumbs, sugar, egg, 3 tbsp pilpelchuma and 1 tsp salt in a bowl with some black pepper. Mix with your hands until well combined, then shape into 12 torpedo-shaped kofte (about 60g each). If barbecuing, poke a soaked wooden skewer through the middle of each. Cover and chill until needed – make up to 1 day ahead.Step 2
Heat 2 tbsp oil in a frying pan over medium-high heat. Cook the kofte in 2 batches for 10 mins (approx.), turning regularly, until cooked through and browned. Transfer them to a plate and keep warm.Step 3
Wipe the pan clean and return to the heat with the remaining 3 tbsp oil and the pine nuts. Cook for 5 mins, stirring occasionally, until fragrant and golden. Remove from the heat and stir in the remaining 1½ tbsp pilpelchuma paste.Step 4
Loosen the yoghurt with 2 tbsp water and season with a good pinch of salt. Spread it out over a serving plate, then arrange the kofte on top. Spoon over the pine-nut oil, then scatter with the red onion (if using) and remaining coriander. Serve with warm flatbreads, if you like.