Ingredients:

  • 500 g (1.1 lb) Ground Lamb, 80/20 fat ratio suggested
  • 1 large Shallot, very finely minced
  • 2 cloves Garlic, minced
  • 50 g (1/2 cup) Panko Breadcrumbs
  • 1 large Egg, lightly beaten
  • 30 ml (2 tbsp) finely chopped fresh Mint (for kofta)
  • 45 ml (3 tbsp) finely chopped fresh Flat-leaf Parsley
  • 5 ml (1 tsp) Ground Cumin
  • 5 ml (1 tsp) Ground Coriander
  • 5 ml (1/2 tsp) Smoked Paprika (optional)
  • 5 ml (1 1/2 tsp) Kosher Salt
  • 5 ml (1/2 tsp) freshly ground Black Pepper
  • 30 ml (2 tbsp) Olive Oil (for pan-frying)
  • 200 g (7 oz) Feta Cheese, drained and roughly crumbled
  • 60 ml (1/4 cup) whole Greek Yoghurt (full-fat recommended)
  • 30 ml (2 tbsp) Extra Virgin Olive Oil (for feta dip)
  • Zest of 1/2 Lemon
  • Pinch of Chilli Flakes (optional)
  • 30 ml (2 tbsp) fresh Lemon Juice (for dressing)
  • 30 ml (2 tbsp) Extra Virgin Olive Oil (for dressing)
  • 15 ml (1 tbsp) finely chopped fresh Mint (for dressing)
  • 1 small Cucumber, diced

Instructions:

  1. In a small pan, heat 1 tsp of oil and gently sauté the minced shallot and garlic for 3–4 minutes until soft. Let cool slightly.
  2. In a large mixing bowl, combine the ground lamb, cooled aromatics, breadcrumbs, beaten egg, fresh herbs (mint and parsley), spices (cumin, coriander, paprika), salt, and pepper. Mix gently with your hands just until fully incorporated, avoiding overmixing.
  3. Roll the mixture into 12–14 sausage shapes (kofta), place them on a lined baking sheet, cover, and refrigerate for a minimum of 30 minutes to help them hold their shape.
  4. Prepare the Whipped Feta Dip: Add the crumbled feta, Greek yoghurt, 2 tbsp olive oil, and lemon zest to a food processor. Process on high speed for 3–5 minutes, scraping down the sides, until the mixture is completely smooth and airy. Chill until ready to serve.
  5. Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering. Carefully place the chilled kofta in the hot pan, ensuring you don’t overcrowd the pan (work in batches if necessary).
  6. Cook the kofta for 6–8 minutes, turning occasionally, until they are deeply browned on all sides and cooked through (internal temperature 71°C/160°F).
  7. Prepare the Dressing: Whisk together the 2 tbsp lemon juice, 2 tbsp olive oil, and 1 tbsp fresh mint. Toss the diced cucumber with this dressing just before serving.
  8. Serve: Spread the chilled whipped feta across a platter. Arrange the hot kofta on top and drizzle any remaining pan juices over the meat. Serve immediately with the zesty cucumber salad.