RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
500g lamb mince
2½ tsp each ground cumin and ground coriander
½ tsp each ground chilli and sumac
1 egg, lightly beaten
¼ cup (25g) dried breadcrumbs
2 tbs each finely chopped flat-leaf parsley and mint
2 tbs olive oil
Pita bread and lemon wedges, to serve
½ cup (125ml) Greek-style yoghurt
¼ cup (60ml) tahini
Juice of 1 lemon
1 tbs olive oil
½ tsp sumac
½ cup each of flat-leaf parsley and mint
200g mixed cherry tomatoes, halved
1 Lebanese cucumber, sliced
½ cup (60g) green pitted olives, halved
2 shallots, thinly sliced
2 tbs each red wine vinegar and olive oil
PUTTING IT ALL TOGETHER:
1. Mix lamb, spices, egg, breadcrumbs and herbs in a bowl, season and roll heaped tablespoonfuls of mixture into balls. Place on a lined tray, flatten slightly, cover and refrigerate for 15 minutes to firm.
2. For tahini sauce, whisk all ingredients in a bowl and season. Place in a serving bowl, cover and refrigerate for 15 minutes.
3. Toss salad ingredients in a bowl, season and place in a serving bowl.
4. Heat oil in a frying pan over medium heat, add kofta and fry for 7-8 minutes until browned all over and cooked through. Serve with salad, tahini sauce, warm pita bread and lemon wedges.