A vegetarian take on a Middle Eastern classic, this dish is full of vibrant flavours and textures that will tantalise your taste buds and satisfy your hunger. Best enjoyed with a glass of our Riverlife Stargazing Juicy Red, chilled of course!
Makes 6
6 small pita
for kofta
1 cup cooked quinoa
1 cup grated pumpkin
¼ cup plain flour
1 tbsp tahini
sea salt & cracked black pepper
olive oil for frying
lemon zest to garnish
for tabouli
½ cup cooked bulgur
½ cup finely chopped cucumber
1 cup finely chopped parsley
½ cup finely chopped mint
½ cup finely chopped coriander
⅓ cup finely chopped red onion
⅓ cup olive oil
Place half the quinoa in the bowl of a food processor with pumpkin, flour and tahini. Blitz until smooth. Place into a medium bowl, add remaining quinoa, season with salt and pepper and mix to combine. Form into walnut sized balls (18-20) and place into the refrigerator for 30 minutes. Shallow fry the koftas in olive oil until golden, drain well on paper towel. Mix the tabouli ingredients in a medium bowl and season with salt and pepper.
To serve, place a pita onto a small plate add a spoonful of tabouli, top with koftas and garnish with lemon zest.
