Meze plates Dine in

I spent a very productive Sunday afternoon in the kitchen cooking from Plenty More (again!) in preparation for the work week ahead. I made a number of dishes (enough to feed an army, as it turns out) to bring out of the fridge during the week to serve with kofta. We ended up eating it for most of the week but neither of us minded because the mix of flavours was so good! I made crushed carrots with harissa and pistachios, fava (yellow split pea paste with capers and caramelised onion) and the winning dish mixed vegetables and yoghurt with green chilli oil. ¬†I will share my recipe for kofta below and suggest you buy yourself a copy of Plenty More, the recipes are accessible and delicious… I highly recommend it!

You can serve these kofta with a yoghurt dipping sauce, flat bread, grilled vegetables, tabbouleh, chilli … the list goes on. Really good and really easy.

Ingredients

  • 500g lamb mince
  • 1 red onion
  • large¬†handful parsley (stalks are fine too)
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • Salt and pepper

Method

  1. Place your bamboo skewers in water to soak.
  2. Place the onion, parsley and spices in a blender and whiz until finely chopped.
  3. In a bowl, mix together the lamb mince and onion mix with your hands until well combined.
  4. Grab a skewer and squeeze the lamb mince into a small torpedo around the skewer. Try not to make it too wide or long otherwise it will take too long to cook through. About 12cm long and 2-3cm wide is about right.
  5. Line kofta skewers on a plate and drizzle with a bit of olive oil.
  6. Cook over a hot bbq until charred and cooked through.

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Consumer, creator and photographer of food who loves to travel (and scuba dive!)

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