Lamb Kefta paired with Hedges 2017 Single Vineyard Limited Malbec

July Dish of the Month Wine
Lamb Kefta

Lamb Kefta, Hazelnut Hummus & Grilled Fennel Salad

Paired with 2017 SVL Malbec


Lamb Kefta:

  • 2 lbs ground lamb

  • ½ lb ground bacon or fatback

  • ½ c yellow onion, minced in food processor and excess juice squeezed out

  • 1 T black peppercorn, toasted and ground

  • 1 T green peppercorn, toasted and ground

  • ½ T Aleppo pepper

  • ½ T garlic powder

  • 2 t kosher salt

  • 2 T cacao nibs, roughly chopped


  • 1 c cooked chickpeas, reserve cooking liquid if cooking from dry beans

  • 1 c hazelnuts, roasted and soaked overnight

  • 1 T tahini

  • 1 T garlic powder

  • 1 t lemon zest

  • ½ c lemon juice

  • ¾ c olive oil

  • ¼ c chickpea cooking liquid or water

  • 1 t salt

Grilled fennel Salad:

  • 2 hd fennel, cut in half lengthwise

  • 1 T olive oil

  • ½ c parsley leaves, rough chopped

  • ¼ c thai basil leaves, rough chopped

  • 1 lemon

  • Salt to taste


Lamb Kefta:

  • In a large bowl, combine the ground lamb, ground bacon or fatback, minced yellow onion, black peppercorns, green peppercorns, Aleppo pepper, garlic powder, kosher salt, and cacao nibs.

  • Mix the ingredients together until well combined and emulsified.

  • Take a large spoonful of the mixture and shape it into a ball. Flatten the ball with your hands and shape it into an oval. Repeat with the remaining meat mixture.

  • Refrigerate the kefta until ready to serve.

Hazelnut Hummus:

  • In a food processor, combine the cooked chickpeas, hazelnuts, tahini, garlic powder, lemon zest, lemon juice, olive oil, chickpea cooking liquid or water, and salt.

  • Pulse the ingredients a few times to break them down, then blend until smooth and creamy.

  • If desired, you can use a blender for an even smoother hummus, adjusting the liquid and olive oil quantities as needed.

  • Refrigerate the hummus for up to a week.

Grilled Fennel Salad:

  • Preheat the grill to high heat.

  • Rub the fennel halves with a teaspoon of olive oil and season with salt.

  • Place the fennel on the grill and cook for about 5 minutes per side, or until grill marks appear and the fennel becomes slightly translucent and shiny.

  • Remove the fennel from the grill and let it cool.

  • Cut the grilled fennel into thin strips and place them in a bowl.

  • Add the parsley leaves, Thai basil leaves, lemon juice, remaining olive oil, and salt. Mix well to combine.

  • Adjust the seasoning with more salt or lemon juice if desired.

To Serve:

  • Heat a cast iron pan over medium-high heat and lightly oil it once hot.

  • Add the desired number of keftas to the pan and cook for 4 to 5 minutes on each side until browned.

  • Check the temperature of the center of the kefta with a meat thermometer. If it hasn't reached 145℉, reduce the heat to low and continue cooking or transfer to a preheated 350℉ oven for a few more minutes.

  • Serve with the hummus and fennel salad and enjoy with Hedges 2017 Malbec.