Lamb kofte recipe
- Cuisine: Turkish
- Prep Time: 15 min(s)
- Cook Time: 5 min(s)
- Serves 6
Kofte is perfect for the barbecue, the pan or the oven, says Serif. I couldn’t agree more – this recipe is simple and delicious. All it needs is a salad.
Ingredients500 g minced lamb
1 medium onion, grated
2 garlic cloves, crushed
pinch of allspice
pinch of freshly ground black pepper
pinch of chilli flakes
pinch of sweet paprika
pinch of ground cumin
1 tsp salt
PreparationMix the ingredients together with your hands, kneading until smooth. Wet your hands and roll walnut-sized pieces of mixture into balls. Flatten them slightly. Fry the kofte on a lightly oiled barbecue grill, or in a chargrill pan, for about 1 minute on each side.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Displaying 10 of 89 Turkish Restaurants.
|2.||Turkish Pide House||Jamison|
|4.||Efes One Turkish Restaurant||Albion|
|6.||The Kilim Turkish Restaurant||Richmond|
|8.||Sahara Turkish Restaurant Burwood||Burwood|
|10.||Merhaba Turkish Cuisine Restaurant||Auburn|
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