Lamb

Teff souvlaki with mince kofte

Name: Teff souvlaki with mince kofte
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 2 cup (240g) teff flour (from selected supermarkets and health food stores); 2 tsp baking powder; 4 eggs, lightly beaten; 10g unsalted butter, melted; 3 red capsicums; 2 tbs extra virgin olive oil; Juice of 1/2 lemon; 1 garlic clove, grated; Natural yoghurt and sumac, to serve; 500g each lamb and beef mince; 1 red onion, finely chopped; 2 garlic cloves, finely chopped; 1/3 cup (50g) pine nuts, toasted; 1 cup finely chopped flat-leaf parsley leaves, plus extra to serve; 1 tsp each ground cumin and cinnamon; 2 tbs harissa paste (we used Christine Manfield Harissa); 2 tbs olive oil

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https://healthimprovements.info/recipes/healthy-easy-weeknight-teff-souvlaki-mince-kofte/89cc08a1-c87a-4f25-99d9-d91b19e04407 — Teff souvlaki with easy kofte

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by Shannon Harley

delicious. team

Mar 07, 2016

This delicious recipe for teff souvlaki and kofte is perfect for any evening feast that will surely impress even the toughest critics.

2 cup (240g) teff flour (from selected supermarkets and health food stores)
2 tsp baking powder
4 eggs, lightly beaten
10g unsalted butter, melted
3 red capsicums
2 tbs extra virgin olive oil
Juice of 1/2 lemon
1 garlic clove, grated
Natural yoghurt and sumac, to serve

Kofte (makes 24)

500g each lamb and beef mince
1 red onion, finely chopped
2 garlic cloves, finely chopped
1/3 cup (50g) pine nuts, toasted
1 cup finely chopped flat-leaf parsley leaves, plus extra to serve
1 tsp each ground cumin and cinnamon
2 tbs harissa paste (we used Christine Manfield Harissa)
2 tbs olive oil

Method

1.

Place flour, baking powder, eggs and 1 cup (250ml) water in a bowl. Stir to combine and season. Chill for at least 30 minutes.
2.

Heat a crepe pan or frypan over medium-high heat and brush with a little butter. Add 1/2 cup (125ml) batter and swirl pan to coat base. Cook for 1-2 minutes each side, then remove from pan. Repeat with remaining batter, brushing pan in between each pancake with butter.
3.

Preheat grill to high. Halve capsicums through stem, then place on a foil-lined baking tray and roast for 10-12 minutes until skin is completely blackened. Enclose capsicum in foil and set aside for 20 minutes to cool. Peel capsicum, discarding skin and seeds. Slice flesh into strips and combine in a bowl with oil, lemon juice and garlic. Season.
4.

For the kofte, place all ingredients except oil in a bowl. Using your hands, combine well and season. Shape into 24 kofte. Heat oil in a large frypan over medium-low heat. In batches, cook kofte, turning, for 10 minutes or until browned. Transfer to a plate and keep warm.
5.

Serve pancakes topped with kofte, capsicum, yoghurt, sumac and parsley.