Rolled Lamb Kafta with Couscous Tabouli and Hommus

Rolled Lamb Kafta with Couscous Tabouli and Hommus

Rolled Lamb Kafta with Couscous Tabouli and Hommus

6 Serves 45 minutes prep 40 minutes cook


Olive oil, for brushing and drizzling
Sweet paprika, for sprinkling

1 tbs olive oil
4 green spring onions, coarsely chopped
2 cloves garlic, crushed
250g baby spinach, coarsely chopped
2 tbs finely grated lemon zest
¼ tsp ground allspice
50g pine nuts, toasted
50g slivered almonds, toasted
50g currants

1 tbs olive oil
1 brown onion, chopped finely
2 cloves garlic, crushed
1Kg minced lamb shoulder
½ bunch flat leaf parsley, finely chopped
2 tsp ground allspice
2 tsp baharat (Lebanese 7 spice)
2 tsp salt

400ml boiling vegetable stock
2 tbs olive oil
1 tbs finely grated lemon zest
1 clove garlic crushed
200g couscous
1 ½ cups finely chopped flat-leaf parsley
½ cup finely chopped mint
2 vine ripened tomatoes, seeded, finely chopped
2 green spring onions, thinly sliced
2 tbs lemon juice

2 cloves garlic, crushed
¼ tsp salt
400g can chick peas, drained
2 tbs lemon juice
100g tahini
4 tbs hot water
3 tbs extra virgin olive oil


1. To begin kafta roll, heat oil in a frying pan over medium heat. Cook onion until soft. Stir in garlic. Transfer to a large bowl and add remaining ingredients. Season well with ground black pepper. Using your hands, massage mixture to thoroughly combine. Refrigerate to marinate until required.
2. To make kafta filling, heat oil in a frying pan over medium heat. Cook onion for 1 minute. Stir in garlic, spinach, zest and allspice. Cook, stirring, for 2 minutes. Stir in remaining ingredients. Season well.
3. Preheat oven to 220C. Grease a heavy based oven tray.
4. Spread kafta meat mixture onto a large piece of cling film, into a large rectangle, approximately 2cm thick.
5. Spoon filling down centre of rectangle and fold in long sides to conceal filling and form a roll shape. Shape ends to seal and smooth.
6. Wrap in sides of cling film and twist ends to secure roll shape. Refrigerate for 30 minutes (this helps it keep its shape).
7. Place on prepared tray. Brush all over with oil. Season.
8. Heat a large frying pan over medium-high heat. Cook kafta roll, turning occasionally, until browned all over and caramelised. Transfer to prepared oven tray. Season.
9. Bake for about 20-30 minutes or until firm to touch and cooked through. Remove from oven. Set aside for 10 minutes to rest.
10. To make tabouli, bring stock to a boil in a large saucepan. Stir in oil, zest and garlic. Remove from heat and stir in couscous. Stand, covered, for 5 minutes.
11. Using a fork, fluff and separate grains. Transfer to a large bowl, then stir through remaining ingredients. Season.
12. To make hommus, process garlic, salt and half the chickpeas until smooth. Add remaining chickpeas and process. Add tahini and water in two batches, processing in between. Add oil and process until smooth. Season.
13. Serve sliced kafta roll with tabouli and hommus. Drizzle hommus with oil and sprinkle with paprika.


You can vary the ingredients in the kafta filling to suit your taste. Try adding toasted pistachios, olives or even boiled eggs.

Make the hommus to suit your taste. Some people prefer a little more or less tahini, garlic or lemon.

This recipe has been tested.