Serving lamb kofta with all the trimmings
Aromatic and complexly spiced, Kofta
Aromatic and complexly spiced, kofta describes a range of hand-shaped mince meat dishes with origins in the Middle East, the Balkans, South and Central Asia. They're typically made with beef, pork or lamb, grilled on the BBQ and favoured when served between soft pita and with an array of fresh pickles.
Our kofta are a Lebanese-inspired number, combining minced lamb shoulder with fragrant cumin, fresh mint, feta, chilli flakes and lemon zest. The seasoned lamb is then rolled into cigar-shaped patties, ready to be picked up from any of our stores.
While they can be pan-fried, our kofta are best grilled over charcoal and into ghee-slicked flatbreads with plenty of fresh herbs, a generous dollop of Sarafian hummus and sumac onions.
Lighting the BBQ and cooking the kofta
Using a charcoal chimney, light the coals for the BBQ. Half an hour of heating makes sure these are white hot...
Assembling the kofta
Assemble the kofta by spooning a generous amount of hummus onto the base of each pita bread...
Explore the technique
