Middle Eastern Lamb Koftas
Middle Eastern Lamb Koftas
Ingredients
- 500 g lamb mince or beef
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tsp dried cumin seeds crushed
- 1 tsp dried coriander seeds crushed
- 3 tbsp fresh parsley finely chopped
- 3 tbsp fresh coriander finely chopped
- 3 tbsp fresh mint finely chopped
- salt & pepper to taste
- ¼ c olive oil
Instructions
- In a mixing bowl, combine all the ingredients, save for the olive oil. Mix gently until just combined - do not overwork the mixture as it will result in dense koftas.
- Take 2 tablespoonfuls of the mixture at a time and gently form into sausage-shaped meatballs, flattening the ends slightly. Place them on a baking sheet, lined with baking paper.
- In a large, heavy-based skillet, warm ½ cm of olive -or vegetable oil over medium heat. Fry the koftas in small batches until golden brown, uncovered to prevent them from boiling/ steaming. This will take no longer than 8 minutes. Do not overcook the koftas, keeping in mind that they will keep cooking even after being removed from the heat. Reheating the koftas to serve later will cook them even more.
Notes
Cooking Notes:
- Do not overcook the koftas, keeping in mind that they will keep cooking even after being removed from the heat. Reheating the koftas to serve later will cook them even more.
- Cook uncovered to prevent them from boiling/ steaming.
- These koftas can be frozen cooked or uncooked for serving/ cooking at a later stage. Store in an airtight container and allow to thaw completely before warming/ cooking.
- Serve at any Middle Eastern or Mediterranean Meze alongside flatbread (or pita), hummus, felafels and fresh, minty Tzatziki.
