Ed Halmagi Whips Up a Seven-Spice Lebanese Lamb Kofte
Source: The Daily Telegraph
AFTER pancakes, banana bread, cheesecake and brownies, dishes made from mince are the most common searched recipes in Australia.
From bolognese to rissoles to lasagne, it seems we’re constantly trying to find delicious ways to make cheaper ingredients go that little bit further.
This makes perfect sense, both financially, and also for those who love great food.
After all, mince is usually formed using the tougher cuts, ones that are less suited to grilling or searing. Commonly these need to be slow-cooked to be made tender, but when ground through a mincer the structure of their fibres break down and the result can be just as succulent.
Grinding meat to make it palatable is an ancient idea.
Seven thousand years ago, Persian chefs described the idea of “kufte”, hand-chopped lamb or goat formed around sticks and grilled over an open fire. Today, of course, that concept has spread throughout the world.
Almost every culture has its own version of a meatball.
Some are still designed to be made on skewers, while others ended up in frying pans or stew pots, but the basic idea remains the same.
That said, few takes on this recipe come close to the aromatic intensity or juiciness of a Lebanese kofte. In part it’s technique, and in part the spices.
You can easily make your own it at home, all you need is some Baharat.
The name Baharat is Arabic for ‘spices’, but as a blend it is most commonly associated with a Lebanese seven-spice mixture featuring cassia, coriander, cumin and paprika.
The heady aromatics of this blend can work with a range of dishes, especially mince.
Baharat is readily available, and its delicate flavour will take you on a culinary adventure as you discover a new and delicious way to save money and feed the family.
FAST ED’S LAMB KOFTE
INGREDIENTS (SERVES 4)
700g lamb mince
1 white onion, finely diced
4 cloves garlic, minced
1 Tsp dried mint
1 Tbsp Baharat
2 egg yolks
2 Tsp honey
Sea salt flakes and freshly-ground black pepper
1 Tbsp extra virgin olive oil
Rice, peas and tomatoes, to serve
METHOD
■ Combine the mince, onion, garlic, mint and Baharat in a bowl and mix thoroughly.
■ Add the yolks and honey, then knead for 5 minutes until very sticky. Season with salt and pepper.
■ Divide into eight pieces, then form each around a skewer.
■ Drizzle with extra virgin olive oil, then grill over a moderate heat for 7-8 minutes, turning regularly, until cooked through.
■ Serve with rice, peas and tomatoes.
