Recipe by bluemoon downunder
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'.
Top Review by evelyn/athens
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!
- 500 g lean ground lamb
- 1⁄2 small yellow onions (Australian) or 1⁄2 small yellow onion, grated (American)
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- olive oil flavored cooking spray
- 2 pita breads, split in half
- 1 cup flat leaf parsley, chopped
- 1 cup mint leaf, chopped
- 1 lebanese cucumber, chopped
- 1 green pepper, chopped
- 2 tomatoes, chopped
- 3 green onions, sliced
- 2 teaspoons extra virgin olive oil
- 1⁄2 lemon, juice of
- 1⁄2 teaspoon sumaq, spice
Directions See How It's Made
- 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.