My first attempt at Lebanese cuisine

This was the meal I promised hubby last week. On the menu: lentil soup, kofta lamb, hummus & pocket pita bread (bought off the shelves). Falafel was initially on the list but I figured it would be too much food for the two of us.

Kofta Lamb (Recipe adapted from Lebanese recipes)
Ingredients:
1 tbsp ground coriander
Small handful fresh coriander
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 tsp ground cumin
1 lb minced lamb
1 large egg, lightly beaten
1 tbsp olive oil
Warm pitta bread, tzatziki, hummus and salad to serve

1. Put the ground and fresh coriander, onion, garlic and cumin in a blender. Whizz until finely chopped and blended, then add the mince and egg and whizz again until combined.
 2. Divide mixture into desired portions. Brush with oil and grill until cooked through.
3. Serve with pitta bread, tzatziki, hummus and salad.
* The lamb was flavorful on its own but I personally would have preferred a bit of salt in my meat.

Lebanese Lentil Soup (Recipe modified from Food.com)
Ingredients:
Few sprigs of fresh cilantro, stems removed
3 cloves garlic
1/4 to taste olive oil
1/2 tsp salt, divided
1.2 large onion, chopped fine
1 cup lentils, washed and drained
1/3 tsp cinnamon
2 1/2 cups water
Bunch of fresh spinach
1 potato, cubed
11/4 tbsp lemon juice
* See instructions on website
 * The touch of cinnamon added an interesting taste to the soup.

Hummus (Recipe adapted from About.com)
Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini (made with 1 cup sesame seeds and 1/3 cup olive oil blended in food processor)
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

1. Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
2. Place in serving bowl, and create a shallow well in the center of the hummus.
3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
4. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Verdict from hubby: "Not bad!" ;P