This is the first of a series of recipes using Middle Eastern spices available from the Pannier Market. Today we’ve got an easy Turkish kofte recipe using Baharat, a popular, pungeant spice blend used for cooking or as a condiment right across the Middle East. In fact Baharat means ‘spices’ in Arabic. Visit us at the Deli Shack in Tiverton Pannier Market to sample this spice.

Prep time: 15 minutes

Cooking time: 45 minutes
500g of minced lamb
2 cloves of garlic, crushed
1 teaspoon of turmeric
1 teaspoon of Baharat
½ teaspoon of salt
½ teaspoon of cracked black pepper
I red bell pepper, chopped very finely
2 peppers(red and green) chopped into large chunks
2 tablespoons of chopped fresh chives
2 tablespoons of olive oil

In a large mixing bowl add the minced lamb, crushed garlic, turmeric, Baharat, salt and black pepper. Knead the mixture for a good few minutes as this will help to flavour the Kofte better.
Add in the finely chopped bell pepper and 1 tablespoon of the chopped chives, saving the other tablespoon for garnishing.
Set the Kofte mixture aside for the flavours to develop.
Heat a grill pan on a medium high heat and grill the chunks of bell peppers with no oil for 5-8 minutes on either side. They will take on a delicious and smoky flavour. Set aside on a plate to stay warm.
Split the kofte mixture into 8 and shape into small ovals using some water to wet your hands. Heat the oil in a large saucepan and fry the Kofte for 2-5 minutes on either side. Add the charred bell peppers. Turn the heat down and place a lid on the saucepan.
Using a low heat, cook the Kofte for another 10-15 minutes, turning occasionally.
Serve hot, garnished with the remaining chopped chives.