Inspired by the grilled meats and pickled salads found in Turkey, these smoky, spicy koftas are perfect with crushed potatoes, sesame yoghurt and zingy cabbage slaw. A Turkish delight!
Prep Time
45 min
Cuisine
Turkish
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Organic roasted hulled sesame seeds (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
1 tomato paste sachet (16g)
tomatoes
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
80g natural yoghurt
Organic whole milk natural yoghurt (100%) (milk)
Allergens
Allergens highlighted by † (sesame, gluten, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7
Boil a kettle
Chop the waxypotatoes (skins on) into large, bite-sized pieces
Add the chopped potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until they're fork-tender
Once cooked, drain and leave them to steam dry in the pot
2
Meanwhile, add the white wine vinegar, a pinch of salt and 1 tbsp [2 tbsp]sugar to a large bowl and stir until dissolved
Grate 250g [500g]red cabbage, discarding the tough stem
Add the grated cabbage to the bowl, give everything a good mix up and set aside until later to pickle slightly
3
Peel the brown onion[s] and cut in half
Grate 1/2 [1]onion and slice the remaining onion finely (you'll use the sliced onion in step 5)
Add the grated onion, panko breadcrumbs, baharat, lamb mince and a generous pinch of salt to a large bowl
4
Knead the meat thoroughly with clean hands for 2-3 min (this helps the mixture hold together when cooking) then shape into 6 [12]koftas
Tip: Oil your hands slightly to stop the mixture sticking when shaping
Add the koftas to an oiled baking tray and put the tray in the oven for 12-15 min or until they're cooked through
5
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium-low heat
Once hot, add the sliced onion and cook for 4-5 min or until it's softened
6
Meanwhile, peel and finely chop (or grate) the garlic
Add the chopped garlic, natural yoghurt, tahini paste, the juice of 1/2 [1] lemon to a bowl
Add a splash of cold water and a generous pinch of salt and pepper and give everything a good mix up – this is your tahini yoghurt
Chop the parsley finely, including the stalks
7
Once the onion has softened, add the cayenne pepper (Can't handle the heat? Go easy!) and tomato paste cook for 1 min
Add the drained potatoes, a drizzle of olive oil and a generous pinch of salt
Crush the potatoes lightly and cook for 5-6 min or until they're starting to crisp
Once crisp, remove from the heat and add the juice of the remaining lemon and chopped parsley
8
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