Mini Freekeh Kofta with Cucumber Yogurt Dip

Ingredients

• •

  1 tbsp Ras El Hanout

• •

  1/4 tsp Ground Coriander

• •

  1/4 tsp Ground Cumin

Instructions

1. 1

   In a saucepan on medium heat, saute onion and freekeh, stirring frequently until lightly toasted, about 3 minutes.

2. 2

   Add water and stir. Reduce heat, cover and simmer until water is completely absorbed for about 20 minutes or until freekeh is tender. Set aside and let it cool.

3. 3

   In a separate saucepan on medium heat, saute the eggplant. Once cooked, set aside and let it cool.

4. 4

   Once the freekeh and eggplant have cooled off, transfer onto a large bowl and mix in eggs, Ras El Hanout, panko, salt & pepper until fully combined.

5. 5

   Preheat deep fryer or heat oil in a deep pot.

6. 6

   Shape kofta mixture into round 1.5 inch balls.

7. 7

   Carefully drop the kofta ball into the hot oil and let it cook for 15 - 20 minutes or until they turn golden brown on all sides. Set aside.

8. 8

   To create the cucumber yogurt dip, combine the cucumber, green onion, coriander, cumin and plain yogurt, mix until well incorporated and transfer to a dipping dish.

9. 9

   Transfer the kofta onto a plate and serve with the dipping sauce. Enjoy!