Lamb Koftas
Makes / serves: 4 portions
Draft recipe
Method
- Mix ingredients just until cohesive.
- Shape 8 koftas around skewers or as logs; chill 30 minutes.
- Grill or barbecue over medium-high heat for 10–15 minutes, turning, until browned and cooked through.
- Rest briefly and serve with whipped feta yoghurt and sumac onions.
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Components and suggested sides, shown with their own batch quantities.
Whipped Feta Yoghurt
4–6 portions. Use the amount specified in the main recipe.
- 150g feta.
- 150g Greek yoghurt.
- 1 tbsp olive oil.
- 1 tsp lemon juice.
- 1 tbsp mint.
- pinch sumac.
- Blend feta, yoghurt, oil and lemon until creamy.
- Fold in mint and finish with sumac.
- Taste before adding any salt.
- Serve under or beside koftas.
Sumac Onions
4 portions. Use the amount specified in the main recipe.
- 1 red onion, thinly sliced.
- 1 tsp sumac.
- juice of 1/2 lemon.
- 1 tbsp olive oil.
- pinch salt.
- 1 tbsp parsley.
- Massage onion with salt, sumac and lemon.
- Leave 15–30 minutes to soften, then mix with oil and parsley.