Feta and Herb Kofta
Photography by Aaron McLean.
Tender well-seasoned kofta are a joy to eat and simple to put together. It’s the toppings that make them really come alive, so choose your favourites and wow your friends. I like to barbecue the kofta first, then thread onto wooden skewers to serve.
INGREDIENTS
300 grams lamb mince
300 grams pork mince
100 grams feta, crumbled
2 spring onions, very finely chopped
2 cloves garlic, crushed
¼ cup packed parsley, finely chopped
2 tablespoons currants, finely chopped
2 teaspoons ground cumin
1 teaspoon each ground cinnamon and nutmeg
½ teaspoon ground allspice
1 egg
½ cup fresh breadcrumbs
sea salt and ground pepper
METHOD
Put all the ingredients in a large bowl and season generously with salt and pepper. Combine everything really well. I find using my hands is best for this. Shape the mixture into logs about 12cm long. You should get 12 kofta. Cover and chill for 1 hour or up to 24 hours.
Heat the barbecue flat plate to medium-high and oil lightly. Cook the kofta for about 6 minutes, turning occasionally, until cooked through but not dry.
Arrange on a board and serve with the toppings of choice. Makes 12
Cook's Tip: To jazz up the rather plain looking kofta, top with a dollop of yoghurt and any of the following: chopped pistachio nuts, barberries, harissa, finely grated raw beetroot or carrot, diced tomato, freshly chopped mint, parsley or coriander, toasted mixed seeds, drizzle of pomegranate molasses, red or white kimchi.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.