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Lamb kofta with tahini sauce

Name: Lamb kofta with tahini sauce
Yield: 4
Ingredients: 500g lamb mince; 2½ tsp each ground cumin and ground coriander; ½ tsp each ground chilli and sumac; 1 egg, lightly beaten; ¼ cup (25g) dried breadcrumbs; 2 tbs each finely chopped flat-leaf parsley and mint; 2 tbs olive oil; Pita bread and lemon wedges, to serve; ½ cup (125ml) Greek-style yoghurt; ¼ cup (60ml) tahini; Juice of 1 lemon; 1 tbs olive oil; ½ tsp sumac; ½ cup each of flat-leaf parsley and mint; 200g mixed cherry tomatoes, halved; 1 Lebanese cucumber, sliced; ½ cup (60g) green pitted olives, halved; 2 shallots, thinly sliced; 2 tbs each red wine vinegar and olive oil

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by Hayden Quinn

Oct 08, 2018

“The kofta is the Middle Eastern answer to the meatball” - Hayden Quinn.

500g lamb mince
2½ tsp each ground cumin and ground coriander
½ tsp each ground chilli and sumac
1 egg, lightly beaten
¼ cup (25g) dried breadcrumbs
2 tbs each finely chopped flat-leaf parsley and mint
2 tbs olive oil
Pita bread and lemon wedges, to serve

Tahini sauce

½ cup (125ml) Greek-style yoghurt
¼ cup (60ml) tahini
Juice of 1 lemon
1 tbs olive oil
½ tsp sumac

Tomato salad

½ cup each of flat-leaf parsley and mint
200g mixed cherry tomatoes, halved
1 Lebanese cucumber, sliced
½ cup (60g) green pitted olives, halved
2 shallots, thinly sliced
2 tbs each red wine vinegar and olive oil

Method

1.

Mix lamb, spices, egg, breadcrumbs and herbs in a bowl, season and roll heaped tablespoonfuls of mixture into balls. Place on a lined tray, flatten slightly, cover and refrigerate for 15 minutes to firm.
2.

For tahini sauce, whisk all ingredients in a bowl and season. Place in a serving bowl, cover and refrigerate for 15 minutes.
3.

Toss salad ingredients in a bowl, season and place in a serving bowl.
4.

Heat oil in a frying pan over medium heat, add kofta and fry for 7-8 minutes until browned all over and cooked through. Serve with salad, tahini sauce, warm pita bread and lemon wedges.