Lamb Kofta

We really enjoy Middle Eastern food and so we eat it quite a bit.  It is one of those cuisines that turns basic ingredients into delicious meals by using lots of spices for flavour.

Kofta or Kafta is a form of meat ball generally consisting of ground meat, spices and onions common from the Middle East, to Greece and as far as India.
Every country has a slightly different take on what is included in the mix and this is one of my versions.  It uses spices common to Lebanese cookingincluding Sumac but feel free to adapt to your own tastes.  Sumac is a ground up berry and is usually found in the spice section. The other version I make uses grated onion, allspice, chilli, paprika and cumin so it really is us to you what you include.

Lamb Kofta

1 Kg Lamb Mince
1 Tsp Ground Coriander
1 Tsp Ground Cumin
2 Tsp Sumac
1 Clove of Crushed Garlic
1 or 2 Quarters of Preserved Lemon (See Notes Below Recipe)
1/4 Tsp Salt
1/4 Tsp Pepper

Mix all of your ingredients together and set aside for at least 1 hour in the fridge to allow the flavours to infuse.
Shape the mixture into sausage shaped meat balls about the length of your thumb.  You have the option of skewering onto soaked bamboo skewers or just cooking as they are.  Cook in a hot griddle pan or fry pan.

Serve in flat breads with any or all of the following: Hummus, Tabbouleh, Olives, Caramelised Onions, Feta, Lettuce and Tomato.

Using Preserved Lemon

When using preserved lemon you need to remove all of the flesh of the lemon and then give the remaining skins a rinse under the tap.

You then need to remove all of the pith to leave just the preserved skin behind.  This is easiest to do by flattening the lemon out on your chopping board and using a knife on its side cutting flat across the board as well.
When you are left with just the skin you can dice it finely and add it to your dish.

I use preserved lemon in rice, couscous, salads and meat dishes and I am sure there are other uses too.
Lemons are currently in season so it is the perfect time to make some preserved Lemons and I will share my recipe with you tomorrow.