Turkish Lamb Köfte with Herby Yoghurt & Salad

• 600 glamb mince
• 3garlic cloves, minced
• salt and black pepper
• 1small onion, grated
• 1 tspground cumin
• ½ tspground cinnamon
• ½ tspchilli flakes
• 1 tspground coriander
• 2 tbspfresh flat-leaf parsley, finely chopped
• 1garlic clove, crushed
• 250 gplain yoghurt
• 2 tbspfresh mint, finely chopped
• 1lemon, juiced
• 2large tomatoes, roughly diced
• ½cucumber, diced
• ½red onion, thinly sliced
• 2 tbsptahini
• 1 tbspolive oil
• 4flatbreads (optional)
• 200 gchopped tomato, cucumber and lettuce salad, dressed with 1 tbsp olive oil and 1 tbsp lemon juice (optional)

Method

1. 1Toast the cumin and ground coriander in a small dry pan over medium heat for 30–60 seconds, just until fragrant and a shade darker. Tip into a large bowl with the cinnamon and chilli flakes.
2. 2Add the lamb mince, grated onion, minced garlic and parsley to the bowl. Season generously with salt and black pepper; köfte under-seasoned at this stage cannot be rescued later. Mix thoroughly with your hands for a full 2 minutes until the mixture turns tacky and tightens; that's the protein binding, and it's what stops the köfte falling apart on the heat.
3. 3Divide into 12 equal portions and shape into ovals around skewers or free-form. Chill for 10 minutes; cold köfte hold their shape and char rather than slumping in the pan.
4. 4Stir the yoghurt with the crushed garlic, mint and half the lemon juice. Season with salt and taste; it should be bright and properly seasoned, not polite. Set aside so the garlic mellows into the yoghurt.
5. 5Toss the tomatoes, cucumber and red onion with the remaining lemon juice and a good pinch of salt. Leave for 5 minutes so the tomatoes weep their juice; that liquid becomes the dressing.
6. 6Heat a heavy griddle or frying pan over medium-high heat. Brush the köfte with the olive oil and cook in two batches, leaving space between them.
7. 7Cook each batch for 3–4 minutes per side, turning to brown all sides, until steaming hot throughout with no pink mince remaining. Rest for a minute.
8. 8Warm the optional flatbreads in a dry pan if using.
9. 9Serve three köfte per person with the herby yoghurt and tomato-cucumber salad, drizzled with tahini. Add the optional warm flatbreads and extra dressed salad if using. The listed mint is already in the yoghurt.

Per serving

kcal

541

protein

34.9g

fibre

4.8g

carbs

20.6g

fat

36.5g