Turkey kofte with cranberry-tahini dip

Step 1

Heat the oven to 180°C fan/ gas Put the turkey mince in a bowl with the ground coriander, ground cumin, ras el hanout, salt and chopped mint, coriander and/or parsley. Mix well until evenly combined. Use your hands to roll the mixture into 20 small kofte, then put on a baking tray. Bake for 15 minutes.

Step 2

Meanwhile, make the dipping sauce. Put the tahini and cranberry sauce in a bowl, then mix well with a rubber spatula until relatively smooth (depending on how smooth your cranberry sauce is). Stir in the freshly squeezed lemon juice and around 40ml water to loosen. Taste and season with salt and pepper, then serve with the warm kofte for dipping.