Lamb and Beetroot Kofte with Cucumber and Yoghurt Salad
Photography Aaron McLean.
Lamb mince and grated beetroot are combined to create juicy köfte. Serve with the creamy cucumber and yoghurt salad to add a refreshing touch to the meal.
INGREDIENTS
500 grams lamb mince
¼ cup fine burghul or cracked wheat
½ cup boiling water
½ cup packed, grated raw beetroot, excess liquid squeezed out
½ cup packed, grated raw carrot
1 small red onion, peeled and grated, excess liquid squeezed out
2 teaspoons each ground cumin and coriander
2 cloves garlic, crushed
finely grated zest 1 lemon
½ cup finely chopped herbs, use any combination of mint, coriander and flat-leaf parsley
1 egg
100 grams feta, crumbled
sea salt and freshly ground pepper
olive oil for cooking
Cucumber and yoghurt salad
½ small telegraph cucumber
1 clove garlic, crushed
1 cup thick plain yoghurt
½ teaspoon ground cumin
finely grated zest and juice 1 lemon
To serve
small cos lettuce leaves
for serving
METHOD
Köfte: Combine the ingredients gently but thoroughly in a large bowl and season well. Take large tablespoons of mixture and form into 20 patties. Heat a little olive oil in a sauté pan and cook the köfte over a medium heat for 3-4 minutes each side until golden and cooked through. Drain on kitchen towels and keep warm in a low oven until they are all cooked.
Cucumber salad: Halve the cucumber and scrape out the seeds. Coarsely grate the cucumber then pick up small handfuls and squeeze out the excess liquid. Combine with the remaining ingredients and season.
To serve: Place the cos lettuce on a platter and tuck in the köfte. Spoon the tabbouleh alongside and serve the cucumber salad in a separate bowl.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.