Lamb Koftas and Tzatziki

Posted on: March 31st, 2009 by admin 1 Comment

We thought we’d stay up in the middle- eastern part of the world. You can mix today and yesterdays recipes and a salad for an absolutely wonderful (garlic-y) feast!

Lamb koftas

  • 500 g lamb mince
  • 1 clove garlic, crushed
  • 1 medium onion, very finely chopped
  • 2 Tbsp fresh parsley leaves, finely chopped
  • 2 Tbsp fresh mint leaves, finely chopped
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 Tbsp tomato paste
  • 35g (1/2 cup) fresh breadcrumbs (make some from day-old bread)
  • 1 egg, lightly whisked
  • Salt & freshly ground black pepper
  • 75g (1/2 cup) plain flour
  • 2 Tbsp olive oil

In a bowl combine the lamb, onion, parsley, garlic, cumin, coriander, cinnamon and tomato paste in a large glass bowl. Add the breadcrumbs and egg, and stir until well combined. Season with salt and pepper.



Divide mixture into portions of about 4cm balls (1.5 in). Place on a baking tray. Cover with plastic wrap and place in fridge for 15 minutes to chill.

Place flour on a plate. Roll kofta in flour and shake off excess. Heat half the oil in a frying pan over medium heat. Add half the kofta and cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and kofta, reheating oil between batches.

You could also barbecue these on skewers, add a pinch of cayenne pepper and roll them up in pita bread if you want.


  • 350 g natural low-fat yoghurt (greek style is obviously the best)
  • 2 Lebanese cucumbers, deseeded, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp mint, finely chopped
  • 1 lemon, rind finely grated, juiced
  • salt and pepper (big pinches)

Just mix all these ingredients together and chill for a while in the fridge, eat with crunchy snacks of any kind.

This recipe makes quite a lot of the tasty Greek dip- you can half the recipe easily and just adjust your seasoning to taste. Also a lot of recipes substitute dill for the mint or use both.


Recipes eatpress’ own

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