Simple, flavorful dishes pair well with flatbread. Charred aubergine yields soft, smoky flesh that enhances dips with deep flavor. Lamb kofta patties combine minced lamb, aromatic spices and fresh herbs to make manageable kebabs that feed a crowd. The kofta is balanced with a harissa yoghurt and burnt orange, bringing heat, tang and sweetness. The lamb recipe makes 16 patties with 10 minutes prep and 45 minutes cooking. Key ingredients include 500g minced lamb (20% fat), onion, garlic, cumin, cinnamon, turmeric, pul biber, bicarbonate of soda, parsley and coriander. The yoghurt dressing mixes Greek yoghurt, ground coriander, dried mint, olive oil, runny honey and rose harissa. Oranges are peeled and sectioned into 16 segments for serving.
Great food doesn't need to be complicated. These recipes are wonderful on their own, but even better with some flatbread on the side. Charred aubergine is such a classic way to cook this vegetable, and popular in so many countries across the eastern Mediterranean, Middle East and south-east Asia. The cooked flesh cooks beautifully and holds a wonderful smokiness that really imparts itself into the dip, adding extra depth.
Koftas, meanwhile, are always crowd-pleasing for kids and adults alike, and the harissa yoghurt and burnt orange really complement the spice. Both are perfect as a main meal or as part of a bigger feast for sharing. Lamb kofta patties with yoghurt and burnt orange (pictured top) I don't think I could ever tire of eating koftas. They are very much my favourite kind of kebab,
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