Lamb kofta wraps with parsley and onion salad


  • Serves 4 people

Buy semi-lean lamb that's coarsely minced from a butcher instead of the supermarket - the quality of your meatballs will be better for it.

  • 1 tbsp olive oil
  • 4 pita bread rounds
  • To serve: hummus
  • Lamb kofta
  • 500 gm minced lamb
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • ½ tsp each coarsely ground cumin and coriander
  • ¼ tsp cayenne pepper
  • Parsley and onion salad
  • 2 cups torn flat-leaf parsley
  • 1 cup each torn coriander and mint
  • ½ Spanish onion, thinly sliced
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • Large pinch of sumac
01   For lamb kofta, mix ingredients and ½ tsp sea salt flakes in a bowl to combine. Roll into 12 even-sized balls and set aside on a tray.
02   Heat oil in a large non-stick frying pan over medium heat and fry meatballs, turning occasionally, until golden-brown and just cooked through (6-8 minutes).
03   Meanwhile, heat a char-grill pan over high heat and cook pita bread 2 at a time, turning once, until just charred (1 minute each side). Wrap in a clean dry tea towel to keep warm and steam.
04   For salad, combine ingredients in a bowl.
05   To serve, spread warm pita bread with hummus, add lamb kofta, scatter with salad and roll to wrap.
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