Lamb kofte

Lamb kofte

Kuzu köftesi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

These are simply to die for. The kofte will be even more flavoursome if you make the basic mixture a day ahead, then fry the kofte just before serving. They also cook up well on a barbecue.

Ingredients

Quantity Ingredient
250g minced lamb
1 large onion, diced
30g chopped flat-leaf parsley
2 tablespoon cumin seeds, toasted and ground, see note
1 tablespoon ground allspice
sunflower oil, for pan-frying

Method

  1. Put all the ingredients, except the oil, in a bowl. Season with sea salt and freshly ground black pepper and mix together using your hands.
  2. Cover and allow to rest in the refrigerator for at least 30 minutes.
  3. Wet your hands and shape the mixture into walnut-sized balls.
  4. Heat about 2.5 cm of oil in a large heavy-based frying pan over high heat. When the oil is hot, fry the kofte in batches for 2 minutes on each side, until golden brown.
  5. Drain on paper towel and serve hot or cold.

Note

  • Freshly toasted and ground cumin seeds add wonderful flavour to this simple dish. To toast cumin seeds, tip them into a small frying pan and lightly fry them over medium heat for a minute or two, until they smell fragrant, shaking the pan often to toss the seeds around so they don’t burn. Then just grind them to a powder using a mortar and pestle (a fabulous kitchen tool — everyone should have one!), or a spice grinder.
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