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.
Tzatziki
- 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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