Lamb Kofta with pita bread
Traditional lamb kofta with home-made pita bread
- 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
- In a small saucepan, melt the butter and milk together until just melted.
- Combine the salt and flour then gradually mix in the butter/milk mixture until well combined.
- Knead really well for 5 minutes, then allow to rest for at least 30 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- Oil a frypan over medium heat, then fry the breads on each side until very lightly golden and bubbling up.
- Serve with mint yoghurt and Fattoush salad.