{"id":1621,"date":"2023-06-22T09:53:42","date_gmt":"2023-06-22T09:53:42","guid":{"rendered":"https:\/\/www.shavuatov.co.uk\/?p=1621"},"modified":"2023-06-22T09:55:55","modified_gmt":"2023-06-22T09:55:55","slug":"lamb-koftas","status":"publish","type":"post","link":"https:\/\/www.shavuatov.co.uk\/?p=1621","title":{"rendered":"CORINNE RACHELLE'S LAMB KOFTAS"},"content":{"rendered":"\n

Lamb koftas - with green Tahini -serve 4-6<\/strong><\/h4>\n\n\n
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I love the summer, I come alive in sunshine and heat. I especially enjoy eating in the garden, one of the things I appreciate about the summer is that I can invite people to eat outside to share my garden and food.<\/p>\n\n\n\n

However, most people including myself really don't have large appetites in the warm weather and it's not the time of year to spend hours in the kitchen.<\/p>\n\n\n\n

Koftkas are ideal for summer they are so simple to make delicious without too much effort, they have the added bonus that they are ideal to serve for family and guests who are gluten or egg intolerant as these nifty meatballs do not contain either.<\/p>\n\n\n\n

Koftkas, can be prepared in advance, refrigerated and either cooked swiftly on a BBQ, under grill or in a griddle pan when your family or guests arrive.<\/p>\n\n\n\n

Ingredients<\/strong><\/strong><\/p>\n\n\n\n

500 grammes minced lamb<\/p>\n\n\n\n

one teaspoon ground cumin<\/p>\n\n\n\n

half a cup of finely chopped fresh coriander.<\/p>\n\n\n\n

half a cup fresh mint chopped.
 <\/p>\n\n\n\n

3 cloves of garlic <\/strong>finely chopped.<\/p>\n\n\n\n

one dessert spoon of oil for brushing over the meat<\/p>\n\n\n\n

half a teaspoon of good sea salt<\/p>\n\n\n\n

half a teaspoon off ground black pepper<\/p>\n\n\n\n

A pinch of baking powder<\/p>\n\n\n\n

A sprinkle of fresh parsley & sliced lemon for serving
 <\/p>\n\n\n\n

For <\/strong>Tah<\/strong>a<\/strong>ni<\/strong><\/strong><\/p>\n\n\n\n

\u00be jar of tahini paste<\/p>\n\n\n\n

juice of 1 lemon<\/p>\n\n\n\n

two cloves of garlic<\/p>\n\n\n\n

one cup of fresh parsley chopped.<\/p>\n\n\n\n

one cup of cold water<\/p>\n\n\n\n

1 teaspoon sea salt<\/p>\n\n\n\n

Method<\/strong><\/p>\n\n\n\n


To make the tahina<\/strong><\/p>\n\n\n\n

Place all the ingredients in a food processor and processtill smooth set aside in the fridge in a sealed container.

To make the Koftkas<\/strong><\/p>\n\n\n\n


1   Mix the meat, cumin, coriander, mint, garlic, salt, pepper, and baking powder.<\/p>\n\n\n\n

2   When mixed divide into 8, and shape into ovals which you then can threat on a metal skewer.<\/p>\n\n\n\n

3   Brush with oil, if you're cooking on a BBQ make sure coals are white and ready, brush with oil and cook them to three to four minutes each side.<\/p>\n\n\n\n

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  • Don't turn the Koftkas until there well sealed, or else the meat will stick to the BBQ or griddle.<\/li>\n<\/ul>\n\n\n\n
      \n
    • When they're cooked sprinkle a little sea salt on top while hot. Serve sprinkled with fresh parsley and a wedge of lemon.<\/li>\n<\/ul>\n\n\n\n

      Ideally Koftkas are served with a fresh Israeli salad or green salad, hot pita bread, and green tahini maybe a bowl of olives and a glass of your favourite wine in the sunshine<\/p>\n\n\n\n

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      1. <\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

        Lamb koftas - with green Tahini -serve 4-6 I love the summer, I come alive in sunshine and heat. I especially enjoy eating in the garden, one of the things I appreciate about the summer is that I can invite people to eat outside to share my garden and food. However, most people including myself […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[9],"tags":[],"class_list":["post-1621","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/1621","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1621"}],"version-history":[{"count":2,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/1621\/revisions"}],"predecessor-version":[{"id":1624,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/1621\/revisions\/1624"}],"wp:attachment":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}