Name: Lamb kofta and pita bread
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6
Ingredients: 2 Tbsp extra virgin olive oil, plus extra 1/4 cup; 2 small brown onions, diced; 6 cloves garlic, chopped; Sea-salt flakes and freshly ground black pepper, to season; 500g lamb mince; 200g dried breadcrumbs; 2 Tbsp Dijon mustard; 1 tsp cayenne pepper; 2 tsp ground cumin; 2 tsp smoked paprika; 1 bunch mint, leaves picked, chopped roughly; Small pita bread, warmed, to serve; TZATZIKI SAUCE; 300ml Greek full-fat yoghurt; 1 bunch mint, leaves picked, finely chopped; Juice and finely grated zest of 1 lemon; MACERATED CUCUMBER; 1 Lebanese cucumber, cut lengthways in 4-6 strips; Juice and finely grated zest of 1 lemon

This week, you get to meet the newest team member, Colin Fassnidge. And he’s kicking it off with a super tasty and simple lamb kofta recipe and pita bread, just what you’d expect from an Irishman!

Ingredients

2 Tbsp extra virgin olive oil, plus extra 1/4 cup

2 small brown onions, diced

6 cloves garlic, chopped

Sea-salt flakes and freshly ground black pepper, to season

500g lamb mince

200g dried breadcrumbs

2 Tbsp Dijon mustard

1 tsp cayenne pepper

2 tsp ground cumin

2 tsp smoked paprika

1 bunch mint, leaves picked, chopped roughly

Small pita bread, warmed, to serve

TZATZIKI SAUCE

300ml Greek full-fat yoghurt

1 bunch mint, leaves picked, finely chopped

Juice and finely grated zest of 1 lemon

MACERATED CUCUMBER

1 Lebanese cucumber, cut lengthways in 4-6 strips

Juice and finely grated zest of 1 lemon

Method

Heat oil in a large frying pan on medium heat. Cook onion and garlic for 3-4 minutes, stirring, until soft. Transfer to a bowl, set aside in the fridge to cool.

For Tzatziki, in a small bowl, combine all ingredients. Season.

For Cucumber, in a small bowl, combine all ingredients. Season.

In a large bowl, combine mince, breadcrumbs, Dijon, spices, mint and chilled onion mixture. Season and stir until well combined (use your hands to combine if you wish).

Divide mixture into 80g balls (approx. 1/3 cup). Using slightly damp hands, shape each ball into a sausage shape approx. 10cm long.

Heat extra oil in a large frying pan on medium heat. Cook koftas in two batches, if needed, for 6-8 minutes, turning occasionally until cooked through.

Serve koftas on warmed pitas topped with cucumber and drizzled with tzatziki sauce.

lamb kofta recipe served in p ita bread with tzatziki and cucumber

Do you put eggs in kofta?

Eggs are commonly used as a binding agent in kofta recipes. The egg helps hold the mixture together, preventing the kofta from falling apart during cooking. It also contributes to the texture of the final dish. However, not all recipes include eggs; some variations may use alternative binders like breadcrumbs or soaked bread.

Related recipes:

Karen Martini’s Turkish pizza

Turkish lamb leg roast

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.

Ingredients

Method

Do you put eggs in kofta?

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