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Lamb kofte with salad

Name: Lamb kofte with salad
Yield: Serves 2
Cuisine: Turkish recipes
Ingredients: 1 onion, grated; Large bunch fresh flatleaf parsley, roughly chopped; Large bunch fresh mint, leaves roughly chopped; ½ tsp ground allspice; 2 garlic cloves, crushed; 250g lamb mince; Grated zest and juice 1 lemon; 100g leftover cooked couscous; Extra-virgin olive oil for brushing, plus 3 tbsp extra for the dressing; Half small cucumber, finely sliced; Natural yogurt and flatbreads to serve

Published: 8 Oct 18
Updated: 18 Mar 24

Couscous in the fridge? Rustle up these Middle Eastern spiced meaty morsels in half an hour.

Serve these moreish kofte as part of a mezze spread.

Easy
June 2018

Test kitchen approved

Serves 2
Hands-on time 30 min

Couscous in the fridge? Rustle up these Middle Eastern spiced meaty morsels in half an hour.

Serve these moreish kofte as part of a mezze spread.

Nutrition: per serving

Calories: 773kcals
Fat: 48.3g (12.5g saturated)
Protein: 35.3g
Carbohydrates: 46.2g (9.4g sugars)
Fibre: 6g
Salt: 0.6g

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Ingredients

1 onion, grated
Large bunch fresh flatleaf parsley, roughly chopped
Large bunch fresh mint, leaves roughly chopped
½ tsp ground allspice
2 garlic cloves, crushed
250g lamb mince
Grated zest and juice 1 lemon
100g leftover cooked couscous
Extra-virgin olive oil for brushing, plus 3 tbsp extra for the dressing
Half small cucumber, finely sliced
Natural yogurt and flatbreads to serve

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Method

In a medium mixing bowl mix the grated onion, a handful each of the chopped parsley and mint, the allspice and one of the crushed garlic cloves. Add the lamb, lemon zest and half the cooked couscous then season with salt and pepper. Mix thoroughly (using your hands is best), then wet your hands and shape into 6 equal-size kofte (5cm sausage-shaped patties).
Heat a griddle pan or frying pan until smoking. Brush the kofte all over with the oil and fry for 10 minutes, turning, until evenly browned and cooked through.
Meanwhile, in a serving bowl, mix the remaining garlic with the lemon juice. Whisk in the 3 tbsp oil and 2 tbsp cold water, then season with salt and pepper. Add the remaining couscous, the cucumber and most of the remaining herbs and toss to combine. Serve with the kofte, warmed flatbreads and yogurt, sprinkled with the remaining parsley and mint.

Recipe from June 2018 Issue

Nutrition

Nutrition: per serving

Calories: 773kcals
Fat: 48.3g (12.5g saturated)
Protein: 35.3g
Carbohydrates: 46.2g (9.4g sugars)
Fibre: 6g
Salt: 0.6g

delicious. tips

If you don’t have any leftover couscous, make this with a roasted vegetable couscous from the deli counter or pre-packed salad aisle in the supermarket.