Lamb and feta kofta with pistachio salsa recipe
Pop this feta-flecked lamb kofta recipe in the middle of the table for everyone to dig in. A minted pistachio salsa, cooling tzatziki and warm pitta make up the delicious spread
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Cooking tools:
- Food processor
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Measuring spoon
- Citrus press
- Serving bowl
Ingredients
- 90g crustless white bread (ideally slightly stale)
- 500g lamb mince (20% fat)
- 100g feta, crumbled
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1 garlic clove, crushed
- 1 medium egg, beaten
- ½ x 30g pack mint, leaves finely shredded
- 1½ tbsp olive oil
- 50g pistachio kernels
- ½ x 30g pack mint, leaves picked
- 75ml olive oil
- zest and juice of ½ lemon
- 2 x 170g tubs Taste the Difference tzatziki
- finely sliced radishes (optional)
- 4 pitta bread, warmed
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