Feta and Herb Kofta
Photography Aaron McLean.
Tender well-seasoned kofta are a joy to eat and simple to put together. It’s the toppings that make them really come alive, so choose your favourites and wow your friends. I like to barbecue the kofta first, then thread onto wooden skewers to serve.
INGREDIENTS
300 grams lamb mince
300 grams pork mince
100 grams feta, crumbled
2 spring onions, very finely chopped
2 cloves garlic, crushed
¼ cup packed parsley, finely chopped
2 tablespoons currants, finely chopped
2 teaspoons ground cumin
1 teaspoon each ground cinnamon and nutmeg
½ teaspoon ground allspice
1 egg
½ cup fresh breadcrumbs
sea salt and ground pepper
METHOD
Put all the ingredients in a large bowl and season generously with salt and pepper. Combine everything really well. I find using my hands is best for this. Shape the mixture into logs about 12cm long. You should get 12 kofta. Cover and chill for 1 hour or up to 24 hours.
Heat the barbecue flat plate to medium-high and oil lightly. Cook the kofta for about 6 minutes, turning occasionally, until cooked through but not dry.
Arrange on a board and serve with the toppings of choice. Makes 12
Cook's Tip: To jazz up the rather plain looking kofta, top with a dollop of yoghurt and any of the following: chopped pistachio nuts, barberries, harissa, finely grated raw beetroot or carrot, diced tomato, freshly chopped mint, parsley or coriander, toasted mixed seeds, drizzle of pomegranate molasses, red or white kimchi.
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