serves
4
prep
2 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
2
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Episode 6
episode • The Streets With Dan Hong • cooking • 24m
G
episode • The Streets With Dan Hong • cooking • 24m
G
Ingredients
- 1 kg minced lamb
- 1 yellow onion, finely diced
- ½ bunch parsley, finely chopped
- 1 tbsp salt
- 2 tbsp black pepper
- 2 tsp Lebanese 7-spice (baharat)
Parsley and onion salad
- 1 red onion, thinly sliced
- 5 stalks parsley, leaves picked
- 1 tsp sumac
To serve
- 2 tomatoes, cut into wedges
- 2 lemons, cut into wedges
- Lebanese flatbread, cut into wedges
Instructions
- Use your hands to mix the lamb, onion, parsley, salt, black pepper and Lebanese 7-spice, ensuring all of the spices are evenly distributed through the mince.
- Rub a little vegetable oil on your hands. Form in portions, about 3 inches long, and 1 inch thick. Flatten slightly in your hands.
- Heat a heavy grill pan over medium heat and grill the kofta for 3-4 minutes on each side.
- Toss the parsley leaves and sliced red onion with a good pinch of sumac.
- Serve the kofta with the salad, slices of flatbread and tomato and a wedge of lemon.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 6
