Total Time
Prep 15 mins
Cook 10 mins

A delicious Middle-Eastern influenced Australian recipe, one of several recipes featured as low-fat and budget-smart, in the November 2005 issue of the magazine 'Super Food Ideas'.

Ingredients Nutrition


  1. 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).
  2. 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.
  3. 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.
  4. 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.
Most Helpful

Really delicious and a wonderful, warming, healthily-satisfying lunch for us today. The spicing of the kofta was just right and the fatoush salad on the side was the perfect complement. A bit of spicy meat on the fork, and then some cooling, refreshing salad. I shall make this again and again!

evelyn/athens April 27, 2006

Good but needs salt.

amy.maio August 15, 2011

I don't see the australian influence coz it's 100% the lebanese way :D! Just fabulous!

Lebanese_Chick May 22, 2006