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Lamb Kofta with pita bread

Traditional lamb kofta with home-made pita bread

Shopping list:

  • 700g minced lamb shoulder. (Get the fattier variety as this will add more flavour and the Koftas will be juicier).
  • 1 onion, grated
  • 3 garlic cloves crushed
  • 1 egg, lightly beaten
  • 2 tsp ground cumin
  • 2tspn ground coriander
  • 1 tspn ground allspice
  • ¼ cup chopped parsley
  • 4 cups flour
  • 1 tsp salt
  • 100 gram butter
  • 375ml milk
  • ¼ cup olive oil

Method:

  1. In a small saucepan, melt the butter and milk together until just melted.
  2. Combine the salt and flour then gradually mix in the butter/milk mixture until well combined.
  3. Knead really well for 5 minutes, then allow to rest for at least 30 minutes.
  4. For the Koftas, if using wooden skewers allow to soak these for at least 2 hours, or preferably overnight. This will stop them catching fire or burning when you cook the meat.
  5. Place all the remaining ingredients except for the olive oil into a medium sized bowl. Combine really well and season to taste with salt and pepper.
  6. Take about a tablespoon of the meat and roll it into a cylindrical shape, then push through the skewer. Do this until each skewer has 2 -3 Koftas on it.
  7. Place a griddle pan, or BBQ grill over a medium/high heat. Oil well and then grill the koftas on each side until well cooked.
  8. To make the pitta breads, flour a bench really well, take a small amount of the dough and roll out until nice and thin, being sure to flour each side really well.
  9. Oil a frypan over medium heat, then fry the breads on each side until very lightly golden and bubbling up.
  10. Serve with mint yoghurt and Fattoush salad.

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