Spiced Lamb Kofta


This is just a quick mid-week post for these delicious and easy to make kofta. I took the photos only at the last minute, as I decided they were too good not to share. However, with a million other things going on at the moment I didn’t get any particular amazing shots. But that doesn’t change how delicious thy are!

You can dress them up or down however you please. Serve them with a tabouli salad and some tatziki for a simple dinner, or add them to your mezze platter for your next get together. We had them with some hummus, spiced olives, roasted capsicum, minted yoghurt and toasted walnut bread. We actually packed it all in a basket and took it down to the beach to watch the sunset on Valentine’s Day. Ultra romance!





Serves 4 as a light meal, with accompaniments


500g lamb mince

1/2 red onion, finely diced

1 large spring onion, white and green part, finely chopped

2 cloves garlic, finely chopped

zest of 1 lemon

2 tsp sumac

2 tsp ground cumin

1 tsp ground coriander

pinch of chilli flakes (or more if you like)

1/2 cup fresh parsley, finely chopped, plus extra for serving

1/4 cup fresh coriander, finely chopped

2 tbs pomegranate mollasses, plus extra for drizzling

salt and pepper

lemon wedges, for serving

olive oil, for cooking


Combine all of the ingredients in a large bowl and use hands to combine. Cover and leave in the fridge for about an hour.

Remove from fridge and divide mixture into about 8 pieces (or 12 if you want to make them smaller for a mezze platter). Shape each piece into a short sausage shape and push onto or around skewers (or you can just leave the skewer out if you like).

Return to the fridge for another half an hour to firm up, this will prevent them falling apart while coking.

Heat a hot plate or griddle pan to medium high heat. Add a drizzle of olive oil, and cook the kofta, in batches if necessary, turning every couple of minutes, until nicely browned on the outside and just cooked on the inside. About 10 mins.

Place on a serving platter, drizzle with a little pomegranate molasses, sprinkle with extra parsley and a squeeze of lemon juice.



Spiced Lamb Filo Cigars with Sumac and Preserved Lemon Yoghurt

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This is just a quick post for these yummy treats that are perfect for entertaining. They are easy to make and so delicious. I found the Arabic 7 Spice mix in a Middle Eastern grocer in Sydney months ago but hadn’t put it to much use before now. It’s lovely with the lamb mince because it adds a nice touch of sweetness along with the spices. Teamed with the flakey filo pastry and the tart yoghurt sauce, it’s a perfect balance of flavours and texture. The spice mix contains black pepper, paprika, cumin, coriander, cloves, nutmeg, cinnamon and cardamom. If you can’t find the mix ready made just google it and you will find a few recipes.

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olive oil

1 brown onion, finely chopped

2 cloves garlic, minced

500g lamb mince

3 tbspn arabic 7 spice mix

1/3 cup currants

1 tbspn brown sugar

1/2 cup chopped fresh mint

salt and pepper

packet filo pastry

1 cup greek yogurt

1 tspn sumac

2 preserved lemon rinds, finely chopped


Pre-heat the oven to 200 Degrees Celcius.

Heat a large frying pan over medium heat and add a good amount of olive oil. Fry the onion and garlic until soft, take care not to burn any of it to avoid bitterness. Add the arabic 7 spice and fry for about 1 minute or until fragrant. Take off heat and allow to cool slightly.

In a large bowl place the lamb, currants, brown sugar, mint and salt and pepper and cooled onion mixture. Using hands, massage all the ingredients together until well combined.

Return frying pan to medium-high heat and add the lamb mixture. Cook, continually stirring to avoid clumps forming. Cook until just done and remove from heat to cool completely.

Meanwhile make yoghurt sauce by combining the yoghurt, sumac and preserved lemon. Refrigerate until needed.

To make cigars, lay one piece of filo pastry on the bench with the shorter side facing you. Brush with olive oil and place another piece on top, brush with olive oil again. Cut in half vertically to make two cigars. Place 2-3 teaspoons of mince mixture at the bottom of the pastry and roll up in a cigar shape to half-way. Fold in the edges, brush these with oil and keep them folded in while continuing to roll up the cigar. Continue until all the mince mixture is used. Place finished cigars seam side down on a lined baking tray.

Bake for about 20mins, or until golden and crunchy. You can do this ahead of time and re-heat them when guests arrive.

Serve with yoghurt sauce.