- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- 6th August 2018
- 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
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!
- 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.
- 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.
- 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.
- Preheat the oven to 170’C
- 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
- In the meantime, mix together the tahini, lemon juice and yoghurt and chill until needed.
- 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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