Harissa Kofta with Lentils be tahini and crushed pistachios

Ingredients

• 310g Minced lean meat
• 1 large onion
• 2 crushed garlic cloves
• 1/2 cup chopped parsley
• 2 tbsp harissa paste
• Black Pepper
• 1/2 tsp Salt
• 1/2 tsp nutmeg powder
• 1/2 tsp cinnamon
• 100g boiled yellow lentils
• 1 tbsp tahini
• Juice of 1 lemon
• 1/2 tsp salt
• 15g crushed pistachios
• 1 tsp dill
• Red cabbage leaves

Preparation

• In a large bowl mix the minced meat with one diced onion, crushed garlic cloves, chopped parsley, harissa paste and the remaining peppers and salt.Refrigerate for 12 hours.
• In a food processor blend the boiled lentils with lemon juice and tahini. Add salt and dill. Transfer to a bowl, stir in the crushed pistachios (keep 1/2 a tsp for decoration).
• Once the meat has marinated, thread it onto the skewers. Grill over medium heat, turning often until all sides of the meat is well brown.
• Serve the meat with the lentils tahini aside and red cabbage leaves.
• One serving of this recipe includes 150g of kebabs, 60 g of lentils tahini and red cabbage leaves