200g minced lamb
200g minced beef
1 onion, finely chopped
2 large cloves of garlic, crushed
50g pine nuts, toasted
3 tbsp flat-leaf parsley
1 red finger chilli, deseeded & finely chopped
1 ½ tsp ground cinnamon
1 ½ tsp allspice
Sunflower oil, for frying
For the Tahini Yoghurt Sauce:
250g FAGE Total
3 medium beetroot, cooked & peeled
60ml tahini paste, at room temperature
Juice of ½ a lemon
Flat bread or pitta bread, to serve
- In a food processor, blend the beetroot, tahini paste and lemon juice until smooth. Add the yoghurt and blend the mixture thoroughly. Pour the sauce into a bowl and season.
- Put all the kofta ingredients, except the oil, in a bowl and mix. With wet hands shape the mixture into an egg like shape. Press to compress and ensure the kofta is tight and keeps its shape. Arrange on a plate, cover and chill for 30 minutes or until you are ready to cook.
- Heat the sunflower oil in a large frying-pan and cook the koftas over a medium to high heat. Cook on all sides for about 6 minutes until golden brown, and cooked to your liking.
- To serve, warm the bread on a griddle for 30 seconds. Drizzle each with olive oil. Add a couple of koftas, spoon over the yoghurt sauce and drizzle over any juices from the pan. Sprinkle over some chopped parsley and if you like a hot kick, a few slices of red chilli.