Anyone who has read my recipes before will possibly have noticed that I really do like Greek and Turkish food quit a lot, so much in fact that it is probably a very good thing that both cuisines can be some of the healthiest around.
Kofte or Kefte or Kofta depending on where you are from are made of ground meat such as lamb that is worked with until it is almost like a paste mixed with herbs and spices and then formed into balls, cigar like sausages or worked around a stick before grilling – delicious 🙂
I happen to be particularly fond of a version that I used to have at a Turkish restaurant back home and that I finally managed to get right after many attempts. Whilst you can use most meats and even fish to make your kofte I find lamb to be the best however I do like a 50/50 mix of lamb and beef as well.
Ingredients:500 g of ground lamb 1 handfull of parsley (stalks removed) 1 slice of white bread with the crust removed 1 medium red onion 1 garlic clove 1 egg ~12 mint leaves 1/4 tsp cumin powder 1/4 tsp paprika 1/4 tsp black 1/2 tsp salt
When you buy your minced lamb ask the butcher to mince it twice for you to try and get it as fine and smooth as possibly, if you don’t visit a butcher and don’t have access to a mincer at home then place the mince on a chopping board and using 2 knives try and break it down as much as possible- imagine you are playing the drums!
Very lightly toast your slice of bread and using a food processor turn it into bread crumbs, if you don’t have a food processor then it looks like you will get to work on your drum skills again.
Peel your onion and garlic and dice both as finely as you can, also at this point chop up your parsely and mint leaves finely.
Beat together your egg .
Add all of your dry ingredients to a mixing bowl which has been greased with a little bit of olive oil and give them a rough mix together. Now add in your beaten egg and really mix everything together well, you don’t want any pockets of meat that haven’t been seasoned or any big clumps of breadcrumbs.
Once your mixture is well mixed together cover the bowl with a clingfilm/a teatowel and pop in the fridge for at least 30 mins.
After taking your mix out of the fridge divide it into equal amounts and shape it as you wish; either into little meatballs, cigar like sausages, patties or shaped around a wooden skewer.
Now for the cooking, pop your koftes onto a nice hot charcoal grill / bbq or if you don’t have a grill/bbq available you can pop them into a hot frying pan.
Cook the kofte until they are done, if you split this amount of mixture into 15 small sausages you will need to give them 3/4 minutes each, different sized portions will differ accordingly.
Serve with some natural yoghurt, a nice simple salad and some flat bread.