Lamb Kofta

This Lamb Kofta recipe from Matt Moran are absolutely delish. Rated 8/10 in our house! I don't bother with the pine nuts, and I serve with tzatziki.

1 cinnamon quill
2 teaspoons coriander seeds

2 teaspoons cumin seeds
1 teaspoon ground ginger
2 teaspoons salt
50ml olive oil
1 brown onion finely chopped
3 cloves garlic, sliced
600g lamb mince
1/4 bunch flat leaf parsley finely chopped
50g pinenuts, toasted
50g panko breadcrumbs

lemon cheeks and tahini to serve

Wooden skewers




Place cinnamon, coriander, cumin, ginger and salt in frying pan and heat gently until seeds start to pop. Transfer to mortar and grind to fine powder.

Heat olive oil in small pan over low heat and saute onion and garlic for 10 minutes. Stir in spices and cook for 5 minutes. Allow to cool.

Place lamb in a bowl, add spice/onion mix, parsley, pinenuts and breadcrumbs. Mix well. Divide into 6-8 portions and mould each portion around a wooden skewer.

BBQ or grill on high heat for about 10 minutes, turning so they cook evenly.

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Turkish pizza

My fellow blogger, Val, took me to a Turkish Pizza class at Lezzet, in Elwood. A selection from my pictorial account follows, and Kemal does make great Turkish Pizza.

Types of pizzas that we made:

• Margerita: Tomato (cooked tomatoes, onion, cumin, wine, garlic), mozzarella, salt, oregano
• Cheese: garlic oil, fetta, goats cheese, cooked then topped with finely sliced cabbage mixed with saffron aioli and parsley
• Kofta: tomato, kofta balls, cooked then topped with finely sliced onion with olive oil, salt, herbs then drizzled with sumac and yoghurt
• Meat: Kofta mince (lamb mince w with onion, parsley, egg, bread crumbs, cumin and paprika)
• Salmon: garlic oil and goats cheese, cooked then topped with raw salmon minced with chilli, capsicum, cucumber skin, onion with fresh salad greens (fennel frond) and candied walnuts (pictured above)
• Sausage: Tomato, cheese and sucuk (turkish sausage) and egg (pictured above)