Turkish Celebration Table with Meze, Salad and Lamb Köfte

Hummus

• 400 g Canned chickpeas
• 1 clove Garlic
• 1 medium Lemon
• 3 tbsp Extra virgin olive oil
• 1 tsp Ground cumin
• 1 tsp Fine sea salt
• 60 ml Water

Haydari

• 1 medium Cucumber
• 300 g Greek yogurt
• 1 clove Garlic
• 10 g Fresh dill
• 1 tbsp Extra virgin olive oil
• ½ tsp Fine sea salt

Tomato and cucumber salad

• 4 medium Tomato
• 1 medium Cucumber
• 15 g Fresh parsley
• 1 medium Lemon
• 2 tbsp Extra virgin olive oil
• 1 tsp Sumac
• ½ tsp Fine sea salt

Lamb kofte and bread

• 500 g Minced lamb
• 2 cloves Garlic
• 15 g Fresh parsley
• 2 tsp Ground cumin
• 1 tsp Sumac
• 1 tsp Fine sea salt
• 1 tbsp Extra virgin olive oil
• 4 pieces Pita bread

1. For the hummus, drain and rinse the chickpeas. Crush 1 clove garlic with a pinch of the fine sea salt, then add to a food processor with the chickpeas, ground cumin, juice of 1 lemon, extra virgin olive oil and water. Blend until very smooth, scraping down as needed, then cover and chill while you prepare the rest.
2. For the haydari, coarsely grate 1 cucumber, then squeeze out as much liquid as you can. Crush 1 clove garlic with a pinch of the fine sea salt, then stir into the greek yogurt with the cucumber, most of the fresh dill and the extra virgin olive oil. Chill for at least 30 minutes so the flavours settle.
3. Make the salad: dice the tomatoes and the remaining cucumber, then tip into a bowl. Finely chop the fresh parsley and add it, then dress with juice of 1 lemon, extra virgin olive oil, sumac and fine sea salt. Set aside at room temperature for 10 minutes to lightly macerate.
4. For the kofte, finely grate or crush 2 cloves garlic. Finely chop the fresh parsley, then mix it into the minced lamb with the garlic, ground cumin, sumac and fine sea salt until tacky. Shape into 12 short sausage shapes and brush lightly with extra virgin olive oil.
5. Heat a grill to medium-high. Grill the kofte for 8 to 10 minutes, turning every couple of minutes, until browned all over and cooked through. Transfer to a plate and rest for 5 minutes.
6. Warm the pita bread on the grill for 30 to 60 seconds per side until soft and lightly toasted. Spoon the hummus and haydari into bowls, drizzle each with a little extra virgin olive oil, and scatter over the remaining fresh dill. Arrange everything on a large platter with the salad, and finish with a final pinch of sumac over the table.

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