Koftas, spicy oatmeal and lamb timballo: Yotam Ottolenghi's freekeh recipes

Freekeh, with its coarse texture and earthy, nutty taste, is the grain that appeals to me this time of year. Heading into the evenings, this toasty wheat has a feel-good smoke and weight. It also likes to absorb the flavor of anything it shares a pot with, so play around with it, especially if it's not a grain you're familiar with: it's great in all sorts of soups and stuffings, pilafs and one-pot dishes.

Freekeh and Mushroom Kofta with Green Sauce (top photo)

This non-traditional version of kofta is a little complicated, but the end product is very tasty and , nestled alongside rice and salad, for example, makes a fantastic vegetarian option. Do not prepare the sauce until you are ready to serve, otherwise it will lose its color.

Preparation 15 minCool 2 hCook 90 minServes 4 as a starter or in the frame of a meze spread

For the kofta150g crushed freekeh Fine sea salt and black pepper2 tbsp vegetable oil 200g Portobello mushrooms, finely chopped2 shallots (70g), peeled and finely chopped (70g)2 garlic cloves, peeled and crushed 1 tbsp white miso paste 25g panko breadcrumbs 50g coarsely grated aged cheddar cheese 25g tomato ketchup 1 egg yolk 1 tbsp plain flour 150 g thick Greek yoghurt, to serve

For the green sauce50 g baby spinach 10 g cilantro 30 g pickled jalapeños 2 tbsp lime juice 40 ml olive oil

Put the freekeh and a quarter teaspoon of salt in a large saucepan and add l cold water to cover. Bring to a boil, then reduce the heat to medium-high and simmer, stirring occasionally and adding more boiling water if necessary, for 35 minutes, until the freekeh is tender but still slightly crunchy . Strain through a fine-mesh sieve and let sit for about an hour, to cool completely.

While the freekeh cools, put a medium skillet over high heat, add a teaspoon and a half of vegetable oil, mushrooms and a quarter of a teaspoon of salt, and fry, stirring frequently, for seven minutes. Add the shallots, garlic, another teaspoon and a half of vegetable oil and a good ground pepper, and cook, stirring regularly, for another five minutes, until softened and golden. Pour into a bowl and let cool.

Place the cooled freekeh, cooled mushroom mixture and all remaining kofta ingredients in the bowl of a stand mixer equipped with the pallet accessory. Beat for one minute on medium-high speed, so it comes together into a moist, well-blended mixture. Mold into 40g torpedo-shaped koftas, place on a tray or large plate lined with parchment paper and refrigerate for at least an hour.

Line a large dish roasting pan with paper and brush with another teaspoon and a half of vegetable oil. Heat the oven to 230C (210C fan)/450F/Gas 8 and place the lined and greased tray on the top shelf to warm for five minutes. Take out the tray, arrange the koftas on it and brush with the remaining teaspoon and a half of vegetable oil. Bake for 25 minutes, then gently flip the koftas and bake for another 10 minutes, until deep golden brown and slightly popped. Remove and leave to stand for 10 minutes.

Meanwhile, make the green sauce: put all the ingredients in a blender with a tablespoon of water and a quarter of a spoon salt, blitz smooth, then transfer to a small bowl.

Spread the yogurt on a large platter, garnish with the koftas, drizzle with a few spoonfuls of green sauce and serve with the rest on the side for dipping.

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