Lamb Kofta with Spicy Tahini Dip

Name: Lamb Kofta with Spicy Tahini Dip
Yield: Serves 4–5
Cuisine: Greek
Ingredients: 2 tbsp. freshly chopped coriander; A small bunch of flat-leaf parsley; Olive oil, for brushing; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 200 g Greek yoghurt; 3 tbsp. tahini; Juice of 2 lemons; 500 g lean minced lamb; 50 g grated sweet potato; 50 g fresh breadcrumbs (approx. 2 slices); 50 g Greek yoghurt; 2 plump cloves of garlic, crushed; 2 tsp. ground coriander; 1 tsp. ground cumin; 2 tbsp. freshly chopped mint; 8 crisp lettuce leaves, to serve; 1 tsp. salt; ¼ tsp. hot chilli powder, to taste; 4 cloves of garlic, crushed

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

Olive oil must be one of the Holy Trinity of ingredients in Greek cooking along with garlic and possibly sesame seeds. As much as I love the healthy attributes of olive oil, I like to bake kofta rather than frying it, but roasted and pressed sesame seeds make up for it, producing a robust oily paste or tahini – the basis for a wonderful dressing to dollop alongside.

Ingredients

Europe
Greece
Main course
Spicy
Mediterranean

Ingredients

Method