GATHER
  • ABOUT
  • RECIPES
  • CONTACT
Gather
  • ABOUT
  • RECIPES
  • CONTACT

LAMB KOFTAS WITH TAHINI YOGHURT & DUKKAH

  • February 19, 2020
Total
0
Shares
4
0
4

These little beauties are packed with fragrant herbs and spices, delivering big flavours in canapé sized bites.  Back in our catering days, we served these at lots of weddings and they went down really well. Interactive food is always fun.  Start by dipping the koftas in the tahini sauce, then into the nuts and spices (dukkah). All that flavour clings to the little koftas and makes for a delicious mouthful, smiles guaranteed.  For a twist, pile them up in some large lettuce leaves and top with a zingy, crunchy salad for a tasty lunch.  The tahini sauce was adapted from an Ottolenghi recipe, another of my food heroes.

Get ahead – They taste best fresh off the grill but are still delicious if chilled (for up to 2 days) then quickly reheated in a hot oven. The dukkah keeps for weeks in a sealed container at room temperature. The yoghurt can be stored in the fridge for up to 3 days.

Ingredients – makes approx. 28 canapés

Koftas
500g organic lamb mince – 20% fat
1 tsp each coriander and cumin seeds
1 tsp fennel seeds
7 large mint leaves, finely chopped
Large handful flat-leaf parsley, leaves picked and finely chopped.
Zest of one lemon, juice of ½
Black pepper

Tahini sauce
15g parsley
½ clove of garlic, crushed*
50g tahini
1-2 tbsp lemon juice (Give it a taste)
100ml water.

Dukkah
40g hazelnuts
40g sesame seeds
1tsp coriander
1 tsp cumin
Sea salt

Recipe

In a large bowl add lamb mince. Lightly toast spices, then grind in a pestle and mortar and add to lamb. Add remaining kofta ingredients, season carefully, then shape into 1” balls. Chill for 30 minutes**

For the tahini sauce, blitz parsley and garlic in a processor. Gradually add tahini, then 100ml water and lemon juice. Season carefully.

Toast hazelnuts in medium-hot dry pan for 4 minutes. Place inside folded tea-towel and rub back and forth to remove skins. Lightly toast remaining seeds and spices and add to pestle and mortar. Grind to smaller pieces (but not to a powder).

To cook kofta heat a griddle pan over medium heat. Add to pan and leave for 2 minutes or until you see golden crust appearing around edges. Flip and repeat. Keep turning for around 6-8 minutes or until cooked through.

Useful tips

* Finely chop the garlic, then sprinkle with a little sea salt. Turn the knife to a 45 degree angle and scrape the garlic against the chopping board, repeat until finely crushed. Your garlic crusher is now obsolete!

**A few tips to prevent the koftas coming apart – Keep the mixture fairly dry, ensure that they remain cold until the moment they go in the pan, let them form a good crust before attempting to flip them, avoid moving them around too much whilst cooking.

Total
8
Shares
Share 4
Tweet 0
Pin it 4
MORE DELICIOUS RECIPES...
View

BROCCOLI, PUMPKIN & FETA TART WITH CRISPY SAGE

  • December 4, 2020
View

CHARRED SALMON WITH CARAMELISED FENNEL & PEAS

  • November 12, 2020
View

SUPER FAST THAI GREEN CURRY

  • October 30, 2020
View

SUPERFAST CHIANG MAI VEGAN CURRY

  • October 23, 2020
View

EASY THAI CURRY – LEMONGRASS, COCONUT & GRILLED CHICKEN

  • October 15, 2020
Roasted squash & spicy lamb koftas
View

ROASTED SQUASH, SPICY LAMB KOFTAS & CHERMOULA

  • October 8, 2020
View

SPICY PEPPERED SQUID WITH CUCUMBER SALAD

  • September 24, 2020
View

CAESAR SALAD CRISPBREADS

  • September 11, 2020

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

INGREDIENTS. IDEAS. PEOPLE.
Broccoli, pumpkin & feta tart with crispy sage...yup that tart case is literally made of broccoli! I love a good tart (!) but all that butter & flour is slightly guilt inducing, so I’m delighted with this healthy, low-carb alternative. Still tastes absolutely delicious and holds up really well too.
Today is absolutely soup sipping weather. This one I made a few months back is just about the most vibrant and delicious soup EVER! Frozen peas are the most useful standby to have, and when whizzed up with fresh basil and some courgettes they make for a beautiful soup. Finish with some salty, tangy and totally delicious @odysea_ltd feta and you’re winning 👌
Just posted a really beautiful new recipe on the blog, this one’s a real treat! The juiciest charred salmon served alongside golden, caramelised fennel and a seriously moreish pea & tarragon purée. Super simple to cook but majorly delicious to eat. I was hoping to create another new recipe today but alas, a migraine struck at the worst possible time, doh!  Will save my plans for next week though and be back stronger than ever. Hope everyone’s had a great week
Massively craving these Caesar Salad crispbreads today! The Caesar is one of Mexico’s finest exports and one of my favourite recipes on the blog, supremely creamy Caesar dressing loaded up on the finest sourdough crispbreads known to man from @petersyard Finished  off with crispy kale and perfectly cooked quails eggs, what a treat.Link’s in my bio so come take a look
If anyone’s looking for a special night in now that lockdown is back in our lives, be sure to check out @grazy_foryou based near Stroud. They do absolutely delicious grazing boxes that are every bit as wonderful as a meal out.  They can be delivered right to your door, so couldn’t be more convenient. Hope everyone’s staying safe out there and having a good week 👍
Super Fast Thai Green Curry - This may just be the fastest, greenest Thai curry ever! I knew it would be quick, but out of interest I set a timer and the curry was cooked and in a bowl ready to eat in 12 minutes flat! Perfect for those days when you’ve got back from work or have been chasing toddlers around the house non-stop, and have barely enough energy to switch on the hob!

Input your search keywords and press Enter.