Lamb koftas

Koftas are the Moroccan version of a burger patty on a stick!

Makes 8 koftas (depending on size) Preparation time: 30–40 minutes Cooking time: 8–10 minutes • 5ml cumin seeds • 2.5ml fennel seeds • 2.5ml coriander seeds • 1.2kg lamb mince • a handful Italian parsley, chopped • 2 eggs, whisked • 2 cloves garlic, crushed • 75g almonds, finely chopped • 5ml chilli flakes • 5ml salt • freshly ground black pepper, to taste • juice of 1 lemon • 250ml dried breadcrumbs

1 Grind all the spice seeds with a pestle and mortar.

2 Add to the rest of the ingredients and mix well. Form about 60ml of the mince mixture into a sausage shape around a sosatie stick; repeat with the rest of the mince mixture. Brush the koftas with a little olive oil.

3 Braai for about 8 minutes over medium coals or roast under a hot grill, turning often until cooked through. Serve with flat breads, tabbouleh and yoghurt dressing.

Tabbouleh

Place 250ml bulgur wheat in a bowl and cover with hot water. Leave for 10 minutes, drain and squeeze out any excess liquid. Mix with 125ml finely chopped Italian parsley, 30ml finely chopped fresh mint, 2 ripe tomatoes, seeded and cut into blocks, ½ cucumber, cut into blocks, 1 finely chopped red onion, 60ml olive oil, 30ml fresh lemon juice and 2 crushed garlic cloves. Cover and refrigerate for 2 hours to infuse and develop the flavours; stir occasionally. Serve at room temperature with the yoghurt dressing (see page 109).