Lamb kofta with beet­root tzatziki


Good Health (Australia) - - Be Nourished -

½ cup (35g) fresh bread­crumbs

2 tbsp milk

600g minced lamb

1 tsp ground all­spice

⅓ cup fresh oregano leaves, chopped coarsely

100g feta, crum­bled

1½ tbsp ex­tra vir­gin olive oil

¼ cup (70g) Greek-style yo­ghurt 1 tbsp le­mon juice

1 baby cos let­tuce, trimmed, leaves sep­a­rated


200g beet­root

1 cup (280g) Greek-style yo­ghurt 2 tbsp chopped fresh mint

1 clove gar­lic, crushed

1 tbsp finely grated le­mon rind

1 Make the beet­root tza­tiki. Peel and grate the beet­root coarsely. Com­bine with the re­main­ing in­gre­di­ents in a medium bowl; sea­son to taste.

2 Place the bread­crumbs and milk in a medium bowl; stand for 3 min­utes or un­til the milk is ab­sorbed. Add the lamb, all­spice and oregano; sea­son. Us­ing your hands, work the mix­ture un­til well com­bined. Add the feta; mix un­til com­bined. Roll heaped ta­ble­spoon­ful mea­sures of lamb mix­ture into kofta shapes.

3 Heat the oil in a large non­stick fry­ing pan over medium-high heat; cook the kofta, turn­ing oc­ca­sion­ally, for 10 min­utes or un­til browned and cooked through.

4 Com­bine the yo­ghurt and juice in a small bowl. Serve kofta with let­tuce and tzatziki, driz­zled with le­mon yo­ghurt.


Thread the kofta shapes onto 15cm wooden or metal skew­ers, if you like. Cooked or un­cooked kofta can be frozen for up to 3 months. Thaw in the fridge.

Edited ex­tract from Pure by Aus­tralian Women’s Weekly (Bauer Me­dia Books, $49.99). Avail­able where all good cook­books are sold.

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