I make these so often for my family, mainly because in my house, we love to eat feasting style and eat a little bit from a few different dishes. This is something I like to make for dinner on the weekend, when I have time to cook and take my time preparing dinner. The kitchen is truly my happy place and I actually love nothing more than cooking for my family and friends. So when I’m making these koftas, I always ALWAYS make my yoghurt flatbreads to have with them, I’ll heat up some falafels I’ve stashed in my freezer for my vegetarian daughter, a simple garden salad, some type of hummus or tzatziki, baba ganoush (my fav) and if I’ve got time, I’ll make a punchy lemony green quinoa salad or tabouleh. I promise you, if you put on a spread of all the yummy things that you and your family love, then I’m sure you’ll have a feast to remember too.
What you’ll need:
60g salted butter
1 tbs Aleppo pepper
pita bread, to serve
Tahini Yoghurt
250g Greek yoghurt
2 tbs tahini
2 tsp honey
1 tbs lemon juice
sea salt
Lamb Koftas
1kg lamb mince
2 tsp ground cumin
2 tsp ground coriander
1 clove garlic, minced
50g shelled pistachios, finely chopped
4 sprigs fresh coriander, finely chopped, plus extra to serve
1 ½ tsp salt
cracked black pepper
olive oil, for drizzling
What to do:
Preheat oven to 200°C Fan Assist.
For the lamb koftas, combine all the ingredients together in a bowl and form into 16 koftas, about 50g each. Transfer to a large baking tray and drizzle with olive oil. Bake on the second shelf for 8-10 minutes until just cooked through and still juicy.
Meanwhile, for Aleppo butter, place the butter in a small saucepan over medium heat until foamy. Stir through Aleppo pepper and remove from heat.
To make the tahini yoghurt, whisk together the yoghurt, tahini, honey and lemon juice in a large bowl set over a saucepan of simmering water. Whisk together until the mixture is smooth and warmed through. Season with salt and remove from heat.
To serve, spread most of the tahini yoghurt around the base of your serving plate. Arrange koftas over the top and dollop with extra tahini yoghurt. Spoon over the Aleppo butter and top with extra fresh coriander leaves. Serve with warm pita bread.
SERVES 4
PREP 20 MIN
COOK 20 MIN
