Kofta El Haty

¼ cup pine nuts
¼ cup almonds
¼ cup walnuts
1 small yellow onion, roughly chopped
3 cloves garlic, roughly chopped
1 small orange bell pepper, roughly chopped
1 jalapeño pepper, seeds & ribs removed, rough chopped
½ cup coriander leaves
1 kg ground lamb
1 tsp SIDS RASPBERRY VINEGAR
¾ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground cloves
SIDS SALT & PEPPER to taste
Tzatziki and hummus, for serving

Place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry frypan over medium heat then cook, stirring frequently, until the nuts are lightly browned and fragrant, 5-6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients, and set aside to cool. (Don't leave the nuts in the pan, as the residual heat may cause them to burn.)
Place the onion, garlic, bell pepper, jalapeño pepper, and coriander in the bowl of the food processor. (no need to clean it first) Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.
To the veggies and nuts, add the lamb, SIDS RASPBERRY VINEGAR, cumin, cinnamon, cardamom, cloves, SIDS SALT & PEPPER. Using your hands, mash the mixture together until evenly combined.
Line a baking tray with aluminum foil. Form the mixture into patties about 5 cm in diameter and 1 cm thick. (they will puff up on the grill to look like meatballs) Place on the baking tray and cover with plastic wrap, then refrigerate until ready to cook.
Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side until cooked through. Serve with tzatziki and hummus.