Kofte are Middle Eastern sausage-shaped meatballs. They're perfect for the barbecue, the pan or the oven, says Serif. We couldn’t agree more – this recipe is simple and delicious. All it needs is a salad.
- 500 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
- 1 egg
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.
Mix 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.