Lamb kofta wraps with parsley and onion salad


Buy semi-lean lamb that's coarsely minced from a butcher instead of the supermarket - the quality of your meatballs will be better for it.

You'll need

1 tbsp olive oil 4 pita bread rounds To serve: hummus   Lamb kofta 500 gm minced lamb 1 small onion, finely chopped 1 garlic clove, crushed ½ tsp each coarsely ground cumin and coriander ¼ tsp cayenne pepper   Parsley and onion salad 2 cups torn flat-leaf parsley 1 cup each torn coriander and mint ½ Spanish onion, thinly sliced Juice of 1 lemon 1 tbsp olive oil Large pinch of sumac

Method

  • 01
  • For lamb kofta, mix ingredients and ½ tsp sea salt flakes in a bowl to combine. Roll into 12 even-sized balls and set aside on a tray.
  • 02
  • Heat oil in a large non-stick frying pan over medium heat and fry meatballs, turning occasionally, until golden-brown and just cooked through (6-8 minutes).
  • 03
  • Meanwhile, heat a char-grill pan over high heat and cook pita bread 2 at a time, turning once, until just charred (1 minute each side). Wrap in a clean dry tea towel to keep warm and steam.
  • 04
  • For salad, combine ingredients in a bowl.
  • 05
  • To serve, spread warm pita bread with hummus, add lamb kofta, scatter with salad and roll to wrap.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2015

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