Lamb & mint kofte
These kofte really are pleasingly straightforward and a recipe that I’ve made many times since coming back from that trip
These simple yet delicious little kofte are based on something I tasted in a restaurant in the city of Antioch in southern Turkey and make use of dried mint – a wonderfully versatile ingredient. These kofte really are pleasingly straightforward and a recipe that I’ve made many times since coming back from that trip.
Makes about 20
500g minced lamb
1 onion, minced in a food processor and drained of any liquid, or very finely chopped
2 tbsp dried mint
2 eggs
generous amount of Maldon sea salt flakes and freshly ground black pepper
vegetable oil, for frying
To serve
greek or natural yogurt
chopped fresh mint leaves
- Put all the main ingredients, except the vegetable oil, into a large mixing bowl and, using your hands, work them together really well, pummelling the meat mixture for several minutes into a smooth, even paste.
- Take golf-ball-sized amounts of the mixture to shape into round patties, about 20 in total.
- Heat a large frying pan over a medium-high heat. Once hot, drizzle in a little vegetable oil and cook the patties in batches for 3-4 minutes on each side until browned on both sides and cooked through.
- Thread each patty on to a wooden skewer and serve with a bowl of the yogurt scattered with some mint for dipping.