Lamb and Beetroot Kofte with Cucumber and Yoghurt Salad
Photography by 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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