Traditional Turkish Lamb Kofte Kebabs
Wraps are really popular in our house. I think it has something to do with the build-your-own nature of them as well as being able to try a load of different tasty things in one handheld bite. Usually we tend to go for Mexican style fajitas but why stop there? This Turkish version is just as simple to make and arguably even more tasty!
The main flavours through the koftes themselves are the warming heat of chilli and the earthy, freshness of parsley, as well as the juicy, flavourful lamb mince, of course. In terms of the other additions to the wraps, I've gone for a hummus on the base, simple lettuce, some caramelised onions (just leave a couple of red onions to sweat in a pan over a low heat for 20 minutes with a drizzle of oil) and some cheese sprinkled over the top. I would also recommend adding the Spicy Tomato Salsa from the last blog post too...
Traditional Turkish Lamb Kofte Kebabs
Serves 4
For the lamb kofte kebabs:
500g minced lamb (fat is essential in this recipe, so do not opt for lean meat)
1 large onion, minced in a food processor
3 tsp dried chilli flakes
3 garlic cloves, crushed
1 x 20g packet of flat leaf parsley, finely chopped
1 red pepper, cored, deseeded and very finely chopped
2 large free-range eggs
2 heaped tsp crushed sea salt
freshly ground black pepper
vegetable oil
To serve:
flour tortilla wraps or bread of your choice
caramelised onions
Heavenly Hummus (or shop bought)
cheese, grated
lettuce, shredded
Put all the ingredients, except for the oil, into a large mixing bowl and mix them together well. Really work the mixture thoroughly with your hands, pummelling and kneading the meat like bread dough until the texture has broken down and the eggs and herbs are evenly distributed.
Divide the mixture into four and then each quarter into four mini patties (so you have 16 kofte). Heat a large frying pan over a medium heat then add a good drizzle of oil. Fry them, in batches if you need to, for about 7–8 minutes on each side then transfer to a warmed plate to rest.
To serve, spread a wrap with a generous amount of hummus then top with the lettuce, kofte, onions and a sprinkling of cheese. Roll it up and enjoy!
The main flavours through the koftes themselves are the warming heat of chilli and the earthy, freshness of parsley, as well as the juicy, flavourful lamb mince, of course. In terms of the other additions to the wraps, I've gone for a hummus on the base, simple lettuce, some caramelised onions (just leave a couple of red onions to sweat in a pan over a low heat for 20 minutes with a drizzle of oil) and some cheese sprinkled over the top. I would also recommend adding the Spicy Tomato Salsa from the last blog post too...
Traditional Turkish Lamb Kofte Kebabs
Serves 4For the lamb kofte kebabs:
500g minced lamb (fat is essential in this recipe, so do not opt for lean meat)
1 large onion, minced in a food processor
3 tsp dried chilli flakes
3 garlic cloves, crushed
1 x 20g packet of flat leaf parsley, finely chopped
1 red pepper, cored, deseeded and very finely chopped
2 large free-range eggs
2 heaped tsp crushed sea salt
freshly ground black pepper
vegetable oil
To serve:
flour tortilla wraps or bread of your choice
caramelised onions
Heavenly Hummus (or shop bought)
cheese, grated
lettuce, shredded
Put all the ingredients, except for the oil, into a large mixing bowl and mix them together well. Really work the mixture thoroughly with your hands, pummelling and kneading the meat like bread dough until the texture has broken down and the eggs and herbs are evenly distributed.
Divide the mixture into four and then each quarter into four mini patties (so you have 16 kofte). Heat a large frying pan over a medium heat then add a good drizzle of oil. Fry them, in batches if you need to, for about 7–8 minutes on each side then transfer to a warmed plate to rest.
To serve, spread a wrap with a generous amount of hummus then top with the lettuce, kofte, onions and a sprinkling of cheese. Roll it up and enjoy!
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