Why haven’t I made Lamb Kofte’s before?!?
Oh my goodness, I can’t believe I haven’t tried making lamb kofte’s before! I was salivating, whilst they were cooking. Only the heat from the cooking, prevented me from munching one, when they came out the frying pan.
Traditionally, loft’s and kebabs are usually prepared with a fresh tomato, onion, parsley & sumac salad. I made mine with grilled eggplant slathered in tahini & a generous portion of tzitziki.
This is a modernized version for the home, with amazing textures & tastes just exploding in your mouth.
- 500g lamb mince (you can substitute with chicken mince or beef mince if you prefer, however these meats are less fatty)
- 1 1/2 onions, grated or finely chopped
- 3 cloves garlic, crushed
- 50g sunflower seeds
- 1/2 tsp paprika
- 1/4 tsp ground allspice (not to be confused with mixed spice)
- 1/2 tsp ground cinnamon
- 30g mint, finely chopped
- 30g parsley, finely chopped
- 30g coriander, finely chopped
- 1 cup pine-nuts (optional, or add less if you prefer)
- salt & pepper
- 8 TBSP sunflower oil, or coconut oil or lard
How to make? (makes approximately 18-20 units)
- Combine all the ingredients together except for the oil, and season with salt & white pepper.
- Shape into small meatballs, the size of golfballs, which can either be round or flattened slightly
- Fry the koftes in batches in the frying pan, about 4 minutes on each side, until golden and completely cooked through.
- Now you can use this as finger food, or add it into pita or like me, grill some aubergine, dash tahini over and add tzatziki. Yummmmmmmmmmmmyyyyyy!!!