Lamb kofta with mint and garlic yoghurt recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb kofta with mint and garlic yoghurt recipe. Enjoy tasty Middle Eastern food and learn how to make Lamb kofta with mint and garlic yoghurt.  

Ingredients (serves 8)

1/4 cup burghul (cracked wheat)
1/2 cup boiling water
600g lamb mince
1 egg, lightly beaten
1 small brown onion, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley leaves
1/4 cup finely chopped fresh mint leaves
1 tablespoon MasterFoods Moroccan seasoning
1 tablespoon olive oil

Mint and garlic yoghurt
2 small red chillies, deseeded, finely chopped
2 garlic cloves, crushed
1/3 cup finely chopped fresh mint leaves
375g plain Greek-style yoghurt

Method

1. Place burghul in a heatproof bowl. Add boiling water. Stand for 15 minutes. Drain. Return burghul to bowl. Add mince, egg, onion, parsley, mint, seasoning and salt and pepper. Using hands, mix to combine. Using 1 tablespoon mixture at a time, roll mixture into 32 balls.

2. Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 7 to 10 minutes or until browned and cooked through.

3.  Meanwhile, make mint and garlic yoghurt Place chilli, garlic, mint and yoghurt in a bowl. Stir to combine. Serve meatballs with yoghurt mixture.

Source
Super Food Ideas - December 2008, Page 86
Recipe by Liz Macri

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Lamb kofta with fattoush recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb kofta with fattoush recipe. Enjoy tasty Middle Eastern food and learn how to make Lamb kofta with fattoush. 

Cooking Time 10 minutes

Ingredients (serves 4)

500g lean lamb mince
1/2 small brown onion, grated
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
olive oil cooking spray
2 pita breads, split in half
1 cup flat-leaf parsley leaves, chopped
1 cup mint leaves, chopped
1 Lebanese cucumber, chopped
1 green capsicum, chopped
2 tomatoes, chopped
3 green onions, sliced
2 teaspoons extra-virgin olive oil
1/2 lemon, juiced
1/2 teaspoon sumac spice

Method

1. Place mince, onion, garlic, cumin and coriander in a bowl. Using your hands, mix until well combined. Divide mixture into 8 portions. Roll into 12cm-long sausages.

2. Heat a non-stick frying pan over medium heat. Spray lamb kofta with oil. Cook, turning occasionally, for 8 minutes or until browned and cooked through.

3. Meanwhile, preheat grill on high heat.Grill bread on both sides until toasted and crisp. Allow to cool. Break into large pieces.

4. Combine parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl. Drizzle with oil and 1 tablespoon lemon juice. Sprinkle with sumac. Season with salt and pepper. Add bread. Toss gently to combine. Serve with lamb kofta.

Source
Super Food Ideas - November 2005, Page 32
Recipe by Tracy Rutherford


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Save and share Lamb kofta with fattoush recipe

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Moroccan honey chicken with couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan honey chicken with couscous recipe. Enjoy tasty Moroccan food and learn how to make Moroccan honey chicken with couscous.

Honey, apricots, couscous and sprinkles of spices make this meal magic in minutes.

Cooking Time 15 minutes

Ingredients (serves 4)

1 tbs honey
1 tbs warm water
1 tbs Moroccan spice mix
600g single chicken breast fillets, halved horizontally
Olive oil spray
190g (1 cup) couscous
250ml (1 cup) boiling water
40g (1/4 cup) slivered almonds
2 tbs toasted pine nuts
85g (1/2 cup) dried apricots, finely chopped
Coriander leaves, to serve

Method

1. Combine honey, water and spice mix in a bowl. Add chicken and toss to combine.

2. Preheat a chargrill on high. Spray lightly with olive oil spray. Add the chicken and cook for 3 minutes each side or until cooked through.

3. Meanwhile, place the couscous in a large heatproof bowl. Add the boiling water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the slivered almonds, pine nuts and apricot.

4. Divide the couscous among serving dishes. Top with the chicken and coriander. Serve immediately.

Source
Good Taste - March 2008, Page 33
Recipe by Alison Adams

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