Lamb And Sumac Koftas Food

LAMB AND SUMAC KOFTAS

Steps:

• Combine all ingredients in a large bowl and mix thoroughly by hand. The soy sauce is used in place of salt, apparently it doesn't dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2).
• Cover with cling film and place in the fridge for at least an hour.
• Take a handful of the mix, place on wooden skewers and mould to shape.
• Grill/BBQ turning gently every couple of minutes until browned and cooked through.

LAMB KOFTA BURGERS WITH SUMAC YOGURT SAUCE

Steps:

• In a large bowl, add your ground lamb, onion, tomato, parsley and spices.
• Using clean hands, mix all the ingredients together until all are combined.
• Begin shaping into round burger shaped patties, about 1/4 pound each. You should be able to make 6 burgers with 1.5 pounds.
• Make a hole in the center of your burger with your finger, this is supposed to help with keeping the burger the same size and not shrinking.
• Place on heated medium/high grill for about 3-4 minutes on each side for medium-well.
• Remove from heat and assemble on your choice of bread. Add lettuce, tomato, onion, yogurt sumac sauce and even some feta cheese for an added bonus.
• Enjoy!

GREEK LAMB KOFTAS

Steps:

• Mix together all the ingredients until well blended.
• Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals.
• Thread onto 4 metal skewers and brush with oil.
• Heat the pan (a griddle pan works well) until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
• Season if you want, and serve. They are nice drizzled with a bit of yoghurt.