Mini Hummus and Kofta Tart
 
Prep time
Total time
 
Two classic Middle Eastern mezze, Hummus and Kofta, married to create a great appetizer using phyllo shells. A healthy and easy way to elevate hummus from after-work snack to party ready food in minutes.
Author:
Recipe type: Appetizer, Snack
Cuisine: Middle Eastern
Serves: 30 pieces/10 person
Ingredients
  • 30 Athens mini fillo shells (2 boxes), defrosted
  • ½ to ¾ cup store brought or homemade hummus
  • 30 mini kofta or your favorite meatballs
  • Parsley or mint, for garnish
  • FOR HOMEMADE KOFTA
  • 2 lbs ground lamb
  • 1 tablespoon ground cumin
  • 2 teaspoon ground coriander
  • 1 onion, finely chopped
  • 3 cloves of garlic, crushed
  • Juice and zest of 1 lemon
  • Salt and freshly ground pepper
  • Handful each of mint, parsley and coriander
  • 1 egg
  • Oil for frying
Instructions
  1. Pipe or spoon fill each phyllo shell with about a teaspoon hummus.
  2. Add a kofta on each shell.
  3. Garnish with your choice of herbs and serve.
  4. TO MAKE THE KOFTA -
  5. Place the cumin and coriander into a dry frying pan and lightly toast the spices for a minute or two until fragrant. Crush using a mortal and pestle or coffee grinder.
  6. Place all of the ingredients into a bowl and mix well. You may use your hand or your mixer’s dough hooks to mix the ingredients.
  7. Form small meatballs. Set aside to rest in the refrigerator for 15 minutes.
  8. Heat a little oil in a frying pan and gently fry the koftas for a few minutes on each side or until well browned and cooked through.
Notes
I provided a kofta recipe, but you can use your favorite store brought meatballs too. You can also use Kafta Mishwiyyeh for this recipe.
The prep time and cook time given assumes that the hummus and the koftas are pre-made.
Recipe by WithASpin at https://withaspin.com/2015/02/01/fun-way-to-eat-hummus/