Tag Archives: minced lamb

Lamb, Date and Pistachio Koftas

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Lamb, dates and pistachios, a perfect match!

The date syrup in these means that they burn easily so I find it easiest to brown them in a pan and then finish off the cooking in the oven. They can also be cooked on the BBQ.

We have these with flat or pitta breads, lots of salad and Greek yogurt.

Cold koftas are great for school lunches, sliced in sandwiches or wraps or whole with some yogurt for dipping.

Makes 22-24 koftas.

Ingredients

100g dates, 50g roughly chopped, 50g finely diced

40mls boiling water

2 eggs

2 garlic cloves

100g pistachios, roughly chopped

small bunch parsley, leaves picked and chopped

large bunch coriander, leaves and stalks chopped

1kg minced lamb

salt and pepper

Method

Take 50g of dates, chop roughly and soak in the boiled water for 10 minutes.

Process the soaked dates, with the water, eggs and garlic until  as smooth as you can get.

In a large bowl measure the lamb, pour over the date and garlic purée, that you have just made, the chopped pistachios, parsley, coriander, salt, pepper and the remaining finely diced dates.

Using your hands, mix very well.

Once you are ready to cook preheat the oven to 180 degrees Centigrade.

Heat a large non stick frying pan over a medium heat.

Take small handfuls of the meat and shape into koftas.

Cook the koftas in batches until well coloured but not cooked through.

Place them onto a baking sheet and continue to brown the koftas until they are all done.

Pop the koftas into the oven and bake for 20mins until cooked through.

Turkish Lamb Pides Meet Cornish Pasties

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Traditional pides use a yeast dough but that takes a bit longer to make so I use a Cornish pasty flaky pastry crust. If you don’t have time or the inclination to make pastry just use frozen puff pastry.

These are fantastic in lunch boxes for the boys and I usually make double batches and freeze half individually wrapped in foil for an easy lunch or snack another day.

Makes 8 pides.

Ingredients

15-30mls olive oil

500g minced lamb

1 onion, finely diced

2 cloves of garlic, crushed

1 tablespoon Za’atar

2 teaspoons sumac

pinch of chilli flakes

Salt and pepper

4 tomatoes, deseeded and diced finely

1 tablespoon freshly chopped parsley

1 egg, beaten

300g plain flour

150g butter, finely diced

120mls water

Method

Start by making the pastry.

In a large bowl, combine the flour and butter, add the water and mix gently until it comes together.

Flour your work surface, lay the pastry out and roll into a rectangle, around 10-15cm by 30cm.

Fold the bottom third up on itself and repeat with the top third, turn the pastry one quarter and repeat, rolling into a large rectangle and folding back down, repeat this another 6 times.

Wrap on cling film and set aside in the fridge.

Preheat the oven to 180degrees Centigrade.

Heat the oil in a large pan, over medium heat.

Add the onion and garlic and cook slowly until softened.

Turn the heat to high and add the meat, Za’atar, sumac and chilli, cook until the meat is totally browned and the liquid has evaporated.

Remove from the heat and add the diced fresh tomatoes and parsley.

Take the pastry and cut into eight pieces.

Roll one piece out into a rough circle, spoon one eighth of the meat onto the lower half of the circle.

Paint around the edges with the beaten egg, fold over and using a pinching method seal the pastry, folding it upwards back upon itself.

Repeat with the remaining pides.

Brush with beaten egg and bake in the preheated oven for 30-35 mins until golden.