Lamb And Sumac Koftas Food

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!

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 WITH LABNEH DIP

Steps:

• Make the meatballs: Mix the lamb and beef with the onion, garlic, breadcrumbs, 1/4 cup water, the parsley, mint, 1 1/2 teaspoons salt, the paprika, cumin, sumac, allspice and a few grinds of pepper until just combined. Form into 1 1/2-inch meatballs (about 20).
• Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning, until browned and cooked through, 12 minutes.
• Meanwhile, make the dip: Mix the labneh with the lemon juice in a bowl; season with salt. Drizzle with olive oil and sprinkle with sumac. Transfer the meatballs to a platter and sprinkle with mint. Serve with the dip.

LAMB KOFTAS

Steps:

• Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
• To cook on a griddle: heat the pan 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 set aside. Serve the koftas with yogurt and spiced flat breads.

LAMB KOFTA WITH FATTOUSH

Steps:

• Place the lamb mince (ground lamb), onion, garlic, cumin and coriander in a bowl in a bowl. Using your hands, mix until well-combined; then divide the mixture into 8 portions, and roll into 12-cm long sausages (just under 5 inches).
• Heat a non-stick pan over a medium heat, spray the lamb kofta with oil; and cook, turning occasionally, for 8 minutes or until they are browned and cooked through.
• Meanwhile, pre-heat the grill on a high heat, grill the pita bread on both sides until toasted and crisp, allow to cool and break into large pieces.
• Combine the parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl; drizzle with oil and 1 tablespoon of lemon juice, sprinkle with sumac, season with salt and pepper, add the pita bread and toss gently to combine; and serve with the lamb kofta.