Syrian Kofte, Pickled White Cabbage & Tahini Yoghurt Sauce Pitta

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Difficulty
easy
Serves
4 people
Meal course
Dinner
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1 .
For the cabbage
1/4 small
White cabbage - finely chopped
2 tsp
Salt
125 ml
Cider vinegar
100 grams
Caster sugar
1 tsp
Cumin seeds
1 tsp
Turmeric
2 .
For the Kofte
300 grams
Lamb mince
250 grams
Beef steak mince
60 grams
White breadcrumbs
1 Heaped teaspoon
Aleppo chilli flakes
1/2 tsp
Ground cinnamon
1/4 grams
Nutmeg - finely grated
1 handful
Flat leaf parsley - finely chopped
1/4 tsp
Allspice
1 Twist
Salt and pepper
3 .
For the sauce
5 tbsp
Olive oil
1/2 medium
White onion - peeled and finely chopped
3 whole
Garlic clove - peeled and finely chopped
1 tsp
Aleppo chilli flakes
1/2 tsp
Cayenne pepper
1 tbsp
Biber Salcasi (hot pepper paste)
800 grams
Chopped tomatoes
3 tbsp
Pomegranate molasses
1 Twist
Salt and pepper
4 .
For the salad
1 handful
Fresh dill - finely chopped
1 handful
Flat leaf parsley
1 handful
Fresh mint
1 handful
Red cabbage - finely chopped
5 .
To serve
3 tbsp
Natural yoghurt
1 whole
Lemon - Juice
2 tsp
Tahini
4 large
Pita breads - toasted
Syrian Kofte, Pickled White Cabbage & Tahini Yoghurt Sauce Pitta

This recipe calls for mince lamb and mince beef – however I tend to buy lamb leg steaks and beef steaks and mince them myself, which gives a much better quality of kofte. – But if you don’t have a mincer then they will still be delicious!

  1. Start the day before with your pickled cabbage (as this is better leaving overnight). Sprinkle the salt over the cabbage and leave for an hour. Dissolve the vinegar and sugar on a gentle heat and lightly toast the cumin in a dry pan for a couple of minutes. Once the sugar is dissolved, turn off the heat and add the cumin and turmeric to the mix. Once the cabbage has salted, rinse off and place in a bowl with the vinegar – making sure it is all submerged. Allow to cool and then store in an airtight jar in the fridge until needed.
  2. To make the kofte sauce, sweat down the onions, garlic and Aleppo chilli flakes in the oil for about 10 minutes. Add the pepper paste, salt and cayenne pepper and cook for a further 5 minutes. Stir in the remaining ingredients and then cook on a low heat for 45 minutes, until thickened.
  3. To make the Kofte, mix together all the ingredients until well combined and shape into 8 rugby shaped balls. – Let them chill for half an hour to firm up.
  4. Preheat the oven to 170’C
  5. Heat a large frying pan with a splash of oil and fry until browned and then if using an oven proof dish add the sauce, or transfer to a dish that will go in the oven. Bake for half an hour
  6. In the meantime, mix together the tahini, lemon juice and yoghurt and chill until needed.
  7. Chop all your herbs for the salad and toss together with the red cabbage. Once ready to serve, toast your pitas and dive in!

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