LAMB KOFTAS, Greek Style , Make-ahead, Easy-peasy, Preservative free

Luscious lamb koftas, delicately layered with spices and herbs...

first posted 2016; updated 3/2023

One of the most popular 67goingon50 recipes of all time
'Beautifully seasoned & spiced; brought back memories of the Mediterranean.' Taster

Koftas, Greek style, are full of flavour -- without heat -- and are perfect for adults and kids.

Most of it can be prepared the day before: the meat can be mixed and moulded and the sauce made; both can be refrigerated in a couple of layers of cling film until needed.  Though it doesn't take much time to prep the salad on the day and is better for it, in an emergency the veg can be pre-cut and stored in separate containers .

The photo shows the koftas in homemade chickpea flour wraps (for the wheat-phobic) but the cigar-sized sausages also fit beautifully into pitta pockets.  The raw cabbage, pepper, tomato and onion salad, smothered with tahini-yoghurt dressing, ensures nearly all your 5-a-day veg quota is met. 

Minced lamb is traditional for this dish but minced beef can also be used.  

When ready to serve, get the family involved.  When everything's on the table, form a form a line behind it and get everyone in gloves.  One person lines pitta pockets or wraps with slaw; one inserts kebabs; one squirts tahini-yoghurt dressing.  Wrap in a square of greaseproof paper or foil for easy eating.

Cost: £6.50'ish (3/23) for lamb; the frugal should go for beef mince
Feeds: 6-8

Ingred:
   500 gm minced lamb
   1 med onion or half a Spanish onion, grated or processed into small shards

    1.5 tsp paprika
    1.5 tsp cumin
    1 tsp cinnamon
    1 tsp dried coriander

    zest of one lemon
    2-3 tbsp fresh mint, chopped medium fine, or 1 tsp dried
    2-3 tbsp fresh parsley, chopped medium fine, or 1 tsp dried
    1 egg (opt)
    pepper & salt

Pittas (slice an inch off the top and used to line the bottom of the pitta to prevent sogginess) 

OR Wraps 

Method:

1. Spread out mince
2. Cover with onion and dried herbs; mix well with two forks or with hands, ensuring the herbs are blended into the meat
3. Add lemon zest & fresh herbs; stir well, distributing everything evenly; mix in egg  
4. Break off a tablespoon; fry to check for seasoning 
5. Form into fat cigar shapes, cover in 2 layers of clingfilm & refrigerate overnight
6. When ready to cook: Either (1) heat a large skillet on medium high heat; add a thin layer of vegetable oil.  Shallow fry the koftas -- 4 mins on the first side, then 3 mins for each of the other three sides. Cut one down the middle to check the meat is cooked through (a little pink is fine)
7. OR (2) BBQ or grill on med-high heat until done to your liking
8. OR 3 Air fry-grill or Air fry  
9. Move koftas  to a cooling rack lined with paper towels
10. Arrange on a platter with tahini dressing, wraps or pitta and salad ingredients 
11. Generously drizzle both the meat and the cabbage salad with Tahini Dressing

Cabbage Salad 

half recipe Lamb Koftas

   finely shredded cabbage

   finely sliced peppers

   finely sliced red onion (opt)

   halved and sliced tomatoes

Tahini Dressing:

   200gm/7oz thick o-fat yoghurt

   4 generous tbsp mayonnaise
   2 tsp lemon juice or white wine vinegar
   1 med clove garlic, finely grated
   2 tbsp chopped fresh mint or 2 tsp dried  
   pepper & salt
   2 tbsp good tahini
   1 tbsp toasted sesame seeds (opt)
   
Mix well

Comments:
'These were beautifully seasoned, spicy but not hot.  I loved them; the entire package of meat & salad and the tahini dressing brought back memories of the Mediterranean. They would make lovely canapes in smaller form.' Retired writer 

   
Tips:

• The koftas were shallow fried in sunflower oil; cooking them any other way reduced the flavour and dries out the meat.  Reduce fat by resting the cooked kaftan on paper towels.  
• 67 does not have a barbeque but has seen koftas formed around wooden or metal skewers for open-air grilling.  If using wooden skewers, soak them in water overnight (before skewering the koftas) or they'll burst into flames!
• slice an inch off the top of the pitta and line the bottom of the pitta to stop the sauce from making the bread soggy
• finely diced fresh chills can be served in a separate dish 

                          

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.