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Lamb Kofta with Tabouli and Flatbreads

Lamb Kofta with Tabouli and Flatbreads

Servings 8

Ingredients

  • 1 kg minced lamb
  • 1 egg
  • 1 cup finely chopped mint
  • 2 tbsp finely grated lemon rind
  • 2 tbsp fennel seeds dry roasted and finely ground
  • 2 tbsp cumin seeds dry roasted and finely ground
  • ΒΌ cup dried currants
  • 200 g feta
  • tabouli to serve
  • Extra virgin olive oil and lemon wedges to serve

Yoghurt tahini dressing

  • 1 cup Westhaven natural yoghurt
  • 3 cloves of garlic finely grated
  • 100 ml extra virgin olive oil
  • 1 tbsp tahini

Instructions

  1. For yoghurt tahini dressing, combine yoghurt, garlic and tahini in a bowl and stir to combine, whisk in olive oil in a thin stream and season to taste with sea salt and freshly ground black pepper.

  2. Combine lamb, egg, mint, lemon rind, currants and spices in a large bowl. Season to taste, then fry a piece of the meat mixture and taste for seasonings, adjust if necessary and mix until well combined. Roll mixture into golf-sized balls. Place balls onto metal skewers.

  3. Meanwhile, heat a char-grill pan or barbecue on medium high. Add skewers and grill until just cooked (5-6 minutes). Serve flatbreads with koftas, feta, tabouli, drizzled with olive oil and lemon wedges squeezed over.