Lamb Kofte (Makes about 12 sausage sized kofte)
Kofte go well with so many other ingredients so designing a menu plan is easy for a social gathering. You could marinate some feta in advance in jars, make an array of dips (humous, tzatziki, baba ganoush), serve it alongside Greek salads, tabouleh, olives, pestos and finally, scoop up all the deliciousness into pitas or flatbreads (there is a great no-knead flatbread recipe on the blog).
- 2 brown onions
- 1 bunch each of parsley and mint
- 800g minced lamb shoulder (or lamb with a good amount of fat running through it)
- 50g pine nuts
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground allspice
- ½ tsp grated nutmeg
- tzatziki and flatbreads to serve
Grate 2 onions into a sieve and squeeze out most of the juice. Add to a large bowl with a small bunch of finely chopped parsley and mint. Add 800g minced lamb shoulder (preferably mince with a good amount of fat running through it). Toast 50g of pine nuts, roughly chop and add to the bowl with 1 ½ tsp ground cinnamon, 1 ½ tsp ground allspice, ½ a grated nutmeg 1 ½ tsp salt, 1 ½ tsp ground black pepper and mix well using your hands. Divide mixture into balls (I made mine about 80g each) then roll into sausage shapes and refrigerate for at least 1hour or up to 12. Heat a BBQ, griddle or pan drizzled with a little oil and cook on each side until nicely charred and cooked through. Serve with tzatziki and lemon wedges.