This popular Mediterranean dish is so easy to make and tastes delicious. It’s made of lamb which is an excellent source of iron and protein.
- 1/4 cup bourghal wheat
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, finely chopped
- 2 teaspoons ground coriander seed
- 1 teaspoon ground cumin seed
- 1/2 teaspoon ground ginger
- 500g lamb mince (lean/premium)
- 1 egg yolk
- 2 tablespoons pine nuts toasted/chopped
- 2 tablespoons fresh coriander chopped
- Sea salt & black pepper, to taste
- 12 bamboo wooden skewers, soaked in cold water
- Pre-heat fan forced oven to 180⁰c for 20 minutes.
- Soak bourghal in cold water for 30 minutes, drain and squeeze dry.
- Toast pine nuts in oven for 5 minutes, until lightly coloured.
- Heat olive oil in frypan on medium-high heat and sauté onion until tender.
- Reduce cooking temperature to medium heat and add garlic, ground coriander, cumin & ginger and cook for another 1-2 minutes until fragrant in smell. Put mixture aside and allow slight cooling.
- Place bourghal, cooled onion mixture, lamb mince, egg yolk, pine nuts and coriander in a large bowl and combine all ingredients together.
- Shape meat mixture around bamboo skewers (should make 12 portions, weighing approximately 60g each).
- Heat oven tray and cover with olive oil. Place lamb kofta onto try and cook for 7-10 minutes, turning occasionally until golden brown and cooked through.
Serve with a traditional tzatziki Greek yoghurt dip.