serves 4
ingredients
450g/1lb minced lamb
2 eggs, lightly beaten
200g/7oz stale coarse fresh
breadcrumbs
2 onions, grated
2 tablespoons chopped fresh
flat-leaf parsley
1⁄2 teaspoon ground cinnamon
1 teaspoon ground cumin
1⁄2 teaspoon chilli powder
2 teaspoons ground turmeric
1 teaspoon ground allspice
For the yogurt sauce
50ml/2fl oz Greek-style yogurt
2 teaspoons freshly squeezed
lemon juice
2 tablespoons tahini paste
1 garlic clove, crushed
• In a blender or food processor, purée all the ingredients until smooth and
paste-like. Divide the lamb mixture into two portions, and mould each
half around a separate metal skewer to form two long sausage shapes.
• Just before serving, grill or barbecue both of the koftas until browned and
cooked through, turning from time to time while cooking.
• Combine all the ingredients for the yogurt sauce in a small bowl. Add
2 tablespoons water, mix well and serve with the hot or warm koftas.
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