We had a late lunch at a bistro in Finchley Road, London NW3. Peter ordered as per his usual an all day breakfast of egg and bacon whilst I opted for the Kofte lamb meatballs with a side of rice and salad.
Apparently it is a Turkish/Greek origin.
It was really good and appetising.
I found a recipe for it which follows below:
Lamb Kofte
Photo by Jean Morton
Lamb Meatballs (Kofte)
By Jean Morton
1 cup fine fresh breadcrumb
1 lb lean ground lamb
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon allspice
1 teaspoon dried mint
2 cloves garlic
2 tablespoons parsley
1 egg
1 tablespoon olive oil
Directions:
1 Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
2 Whizz until finely crumbed.
3 Add the ground lamb and the egg, and process until blended.
4 Add the spices, garlic and parsley.
5 Process the meat well to achieve a fine texture.
6 Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
7 You may cook them at once, or refrigerate the mixture for several hours.
8 (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day’s meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
9 The meatballs should be stirred several times, the patties turned once.
10 Remove them with a slotted spoon to drain.
11 Serve the meatballs hot or at room temperature as an appetizer.
12 Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.
Read more: http://www.food.com/recipe/turkish-meatballs-kofta-83793?oc=linkback