Here we are, in a new year but back again going around the world through food! This time we’re going to Lebanon to try making their traditional Koftas. This spiced meatball-type food has been made for centuries in Middle Eastern and Arab culture, usually made from ground lamb, mutton or beef they’re a simple but tasty addition to some rice or a pitta. Throughout the various cultures that Koftas are made, you can find them round like a meatball, circular, nugget-shaped, or long cylinders, in Lebanese cooking they seem to mostly take on the shape of thin, long cylinders- kind of like long chipolata sausages.
- In a small bowl combine the parsley and onion together.
- Add in the mince, spices, mint and salt and pepper. Squash the mince a bit so it presses into the herbs and spices then mix it all together until you have a clumpy mix with all ingredients well incorporated.
- Shape into 4 log/sausage shapes and heat up your grill. If making on a BBQ pre-soak 4 skewers in cold water for 30 mins before starting then shape into meatballs, pierce onto a skewer and gently push the meat into a log shape along the skewer. Place on a grill and sizzle on each side for around 3 mins a side, it’s best to gently turn them so you get an even cook on all sides.
- Once cooked add salad into your pitta, then add the kofta, some cucumber and your favourite sauce! Traditionally you might use a spicy tomato sauce/salsa or a tangy yoghurt dressing on top…but I didn't have either so I used sour cream.