Lamb kofta with fattoush - How to make lamb kofta with fattoush

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb kofta with fattoush Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb kofta with fattoush.

Cooking Time 10 minutes

Ingredients (serves 4)

500g lean lamb mince
1/2 small brown onion, grated
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
olive oil cooking spray
2 pita breads, split in half
1 cup flat-leaf parsley leaves, chopped
1 cup mint leaves, chopped
1 Lebanese cucumber, chopped
1 green capsicum, chopped
2 tomatoes, chopped
3 green onions, sliced
2 teaspoons extra-virgin olive oil
1/2 lemon, juiced
1/2 teaspoon sumac spice

Method

1. Place mince, onion, garlic, cumin and coriander in a bowl. Using your hands, mix until well combined. Divide mixture into 8 portions. Roll into 12cm-long sausages.
  
2. Heat a non-stick frying pan over medium heat. Spray lamb kofta with oil. Cook, turning occasionally, for 8 minutes or until browned and cooked through.
  
3. Meanwhile, preheat grill on high heat.Grill bread on both sides until toasted and crisp. Allow to cool. Break into large pieces.
  
4. Combine parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl. Drizzle with oil and 1 tablespoon lemon juice. Sprinkle with sumac. Season with salt and pepper. Add bread. Toss gently to combine. Serve with lamb kofta.

Source
Super Food Ideas - November 2005, Page 32
Recipe by Tracy Rutherford

More Middle Eastern Recipes:

Spice Rubbed Lamb Pops
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes
Beef kofta with saffron yoghurt 

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Beef kofta with saffron yoghurt recipe - How to make Beef kofta with saffron yoghurt

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Beef kofta with saffron yoghurt Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese beef kofta with saffron yoghurt.

Cooking Time 30 minutes

Ingredients (serves 8)

1/2 cup loosely packed fresh continental parsley leaves
1/2 cup loosely packed fresh coriander leaves
1 brown onion, quartered
500g lean beef mince
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground mild paprika
1/2 tsp ground allspice
Salt & freshly ground black pepper
10 saffron threads
1 tbs hot milk
200ml container skim-milk natural yoghurt
2 tbs chopped fresh coriander, extra
2 tsp olive oil

Method

1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.

2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.

3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.

4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.

5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.

Notes

* You will need 16 bamboo skewers for this recipe.

Source
Good Taste - March 2002, Page 70
Recipe by Jan Purser

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Low-fat kofta curry recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Low-fat kofta curry recipe. Enjoy the Middle Eastern Cuisine and learn how to make Low-fat kofta curry.


Ingredients (serves 6)

500g lean beef mince
1 garlic clove, crushed
1 tsp grated fresh ginger
1 tsp ground chilli
1 tsp garam masala
2 onions, roughly grated
4 tbs korma curry paste
1 tbs sunflower oil
200ml beef stock
400g can crushed tomatoes
175ml low-fat evaporated milk
2 tbs lemon juice
1/2 cup frozen peas
Steamed rice, to serve
Chopped fresh coriander, to garnish

Method

1. Combine beef, garlic, ginger, chilli, garam masala, half the onion, and 1 tablespoon curry paste. Season with salt and pepper, then form into walnut-sized balls. Heat oil in a non-stick frypan over medium heat, add kofta balls and cook in batches until lightly browned. Transfer to a plate.

2. Add remaining onion to pan and cook over very low heat until soft and lightly golden. Add remaining curry paste, stock and tomatoes and cook over medium heat, stirring, for 5 minutes. Add milk and lemon juice. Return kofta to the pan and simmer over low heat for 15 minutes. Add peas and cook for 2 minutes.

3. Serve with rice and garnish with coriander.

Source
delicious. - July 2003, Page 81
Recipe by Valli Little

Lamb kofta recipe - Lebanese-style lamb wrap recipe - Middle Eastern sticky lamb shank

Save and share Low-fat kofta curry recipe

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Lamb kofta - Lamb kofta recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Lamb kofta recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb kofta.

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 8)

500g lamb mince
1 red onion, finely chopped
1/2 cup firmly packed fresh continental parsley leaves
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tbs tomato paste
35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
1 egg, lightly whisked
Salt & freshly ground black pepper
75g (1/2 cup) plain flour
2 tbs olive oil

Method

1. Line a baking tray with plastic wrap. Combine the lamb, onion, parsley, garlic, cumin, coriander, cinnamon and tomato paste in a large glass bowl. Add the breadcrumbs and egg, and stir until well combined. Season with salt and pepper.

2. Divide mixture into 16 portions and shape each portion into a 4cm ball. Place on prepared tray. Cover with plastic wrap and place in fridge for 15 minutes to chill.

3. Place flour on a plate. Roll kofta in flour and shake off excess. Heat half the oil in a frying pan over medium heat. Add half the kofta and cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and kofta, reheating oil between batches.

4. Arrange on a platter to serve.

Notes
You can prepare these kofta to the end of step 2 up to 1 day ahead.

Source
Good Taste - October 2004, Page 60
Recipe by Rodney Dunn

Middle Eastern Lamb Stew   - Lamb and date tagine with pomegranate couscous - Lamb kebabs with Dijonnaise potatoes recipe

Save and share Lamb kofta recipe

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