Greek Lamb Koftas

 

                    Pan-fried lamb meatballs make a delicious filling for warm pita bread pockets, packed with a crisp cucumber and leafy salad. Serve with cherry tomatoes.

6 portions

• 350 gr extra lean ground lamb
• 1 egg
• 2 large garlic cloves, crushed
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 1 tablespoon chopped fresh thyme or ½ teaspoon dried thyme
• 1 large onion, finely chopped
• 1¾ cups fresh whole wheat bread crumbs
• 1 tablespoon olive oil
• ½ cup chopped fresh herbs, such as basil, flat-leaf parsley and mint
• 6 scallions, thinly sliced
• 50 gr arugula
• 6 large pita breads
• 1 lemon, cut into six wedges
• ½ English cucumber, thinly sliced
• ½ cup plain yogourt

1. To make the kefta, put the lamb in a large bowl and break it up with a wooden spoon.
2. Add the egg, garlic, oregano, thyme and onion and mix well.
3. Add the bread crumbs and use your hands to mix well.
4. On a large board, roll the lamb mixture into 24 even walnut-sized balls.
5. Flatten the balls slightly on the palm of your hand to make a small patties, about 5 cm across and about 1 cm thick.
6. Heat the oil in a large frying pan, add the koftas, nudging them up to each other, the should just about fit, as they shrink as the begin to cook.
7. Cook over a high heat for 2 minutes until browned underneath, then turn them over and cook for a further 2 minutes.
8. Reduce the heat to medium, turn the patties again and cook for about 8 minutes, shaking the pan occasionally, and turning the patties once more, until cooked through.
9. Meanwhile, mix the chopped fresh herbs with the scallions and arugula.
10. Warm the pita breads, slit the pita breads open and place four koftas in each.
11. Add some cucumber slices and herb salad and squeeze over a little lemon juice.
12. Drizzle with yogourt and eat at once.

BON APPÉÉÉÉÉTIT