A DIFFERENT TAKE ON A LUNCH TIME FAVOURITE
- 600g lamb mince
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons finely chopped fresh thyme or ½ teaspoon dried thyme
- Finely grated zest of 1 lemon
- 1 egg, lightly beaten
- ½ cup breadcrumbs
- 2-3 tablespoons oil (e.g. rice bran, canola, sunflower), for frying
- ½ Lebanese cucumber
- Tips from 2-3 stalks dill (or ½ teaspoon dried dill) (optional)
- Leaves from 2-3 stalks mint
- 1 clove garlic
- 1 cup Greek yoghurt
- 2 tablespoons lemon juice
- Pinch of salt and freshly ground pepper
- 1 cos or ice-berg lettuce
- 2 tomatoes
- ½ red onion
- Chilli sauce (optional)
6-8 Lebanese flatbreads or wraps of your choice
Preheat oven to 150oC.
- To make the kofta, place all lamb kofta ingredients, except oil, in a large mixing bowl and use your clean hands to combine the mixture well.
- Shape about 1-tablespoonful portions of the mixture into balls – wetting your hands slightly makes this easier. Cover a chopping board or tray with baking paper and set kofta aside on this surface.
- Flatten kofta slightly – this helps them to cook more evenly. Place kofta in the fridge to firm up while you prepare the rest of the meal.
- To make the tzatziki, grate or finely chop the cucumber, finely chop the dill tips (if using) and mint leaves and mince the garlic. Combine all tzatziki ingredients together and season to taste with salt and pepper.
- To prepare the salad fillings, wash and roughly chop the cos or iceberg lettuce, roughly chop the tomatoes, discarding the core, and thinly slice the red onion.
- To cook the kofta, heat oil in a large fry-pan or on the BBQ hotplate on medium to high heat. Fry kofta in batches for 2-3 minutes each side, turning once, until browned on both sides and almost cooked through. Set aside on an oven tray and finish cooking through in the oven for 3-5 minutes.
- Heat breads or wraps through in a pile in the oven for about 5 minutes.
Serve kofta, tzatziki, lettuce, tomato, onion, chilli sauce (if using) and wraps on the table for everyone to help themselves and build their own kofta wrap.
- Kofta mixture can be made the night beforehand.
- Remember wetting your hands when rolling the kofta makes it easier to roll them into balls.
- Get everyone involved in the kitchen to help roll the kofta to cut down on prep time!
- Tzatziki will last 2-3 days in the fridge in an airtight container or jar.