Turkish Kofta Kebabs With Minted Yogurt and Carrot, Cumin Salad |
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Prep Time: 40 Minutes Cook Time: 480 Minutes |
Ready In: 520 Minutes Servings: 4 |
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This is a Rick Stein recipe printed in the April 2006 issue of 'Delicious' magazine. Passive cooking time is for maximum marinading time. Ingredients:
500 g lean ground lamb |
1 onion, finely grated |
3 garlic cloves, crushed |
2 tablespoons flat leaf parsley, chopped |
1/2-1 teaspoon dried chili pepper flakes, to taste |
4 tablespoons olive oil, to brush |
4 ripe tomatoes, thinly sliced |
200 g natural greek yogurt |
2 tablespoons chopped fresh mint |
1 large carrot |
1 turnip |
1 tablespoon sunflower oil |
1 teaspoon cumin seed, toasted |
1 lemon, juice of |
Directions:
1. Soak skewers in cold water for half and hour.
2. Add lamb, onion, garlic, chilli and parsley to a bowl. Season with salt and pepper. Mix with hands until all is combined.
3. Divide into 8 portions and mould into sausage shapes around skewers. Chill for minimum of 30 minutes or overnight.
4. For the minted yogurt, mix yogurt with mint. Season to taste with salt and pepper, and set aside.
5. For carrot and cumin salad, peel and shred the carrot and turnip in a food processor. Toss into a bowl with oil, cumin and lemon juice.
6. Brush koftas well with oil and lightly oil a griddle or frying pan. Fry koftas in batches over medium heat in a preheated pan about 5 minutes until browned all over and cooked through.
7. Layer tomato slices, then salad then koftas onto 4 plates. Serve yogurt along side.
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