Lamb Kofte (Köfte)
Selin Kiazim’s Lamb Köfte recipe with spicy tomato sauce and flatbreads is the perfect marriage of flavours and everything you need for a warm winter recipe.
- Recommended Oven
- Roccbox, Dome, Arc XL, Arc
- Cook Time
- 30 minutes + dough prep
Ingredients
- Makes
- 1 Lamb Kofte
Equipment Needed
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Instructions
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Step 1
For the flatbreads, add the flour, yeast, oil, salt and sugar into a mixer and mix on a slow speed for 5-10 mins. Remove from the mixer and roll into a sausage shape.
Step 2
Divide the dough into 100g pieces and ball them up, put them on a tray and cover. Leave the dough to proof in the fridge overnight.
Step 3
For the köfte, combine the mince, parsley and onion in a large bowl and season generously with salt. Using your hands give the ingredients a really good mix. You almost want to treat it like you are kneading a dough. It’s important to really work it to activate the protein so the köfte hold their shape. Take a little of the mix and cook some to ensure you’re happy with the seasoning.
Step 4
Divide the mix into the size of a golf balls. Roll each ball tightly to form a tight ball and then pat out into an oval shape.
Step 5
Place the patties onto a tray and preferably chill for an hour at least before cooking so they firm up.
Step 6
To make the tomato sauce, melt the butter in a pan and add in garlic. Cook until it starts to turn golden brown then add in oregano and tomato paste and cook for 1 minute. Add the passata, chilli and season with fine sea salt. Cook for approx. 15mins or until reduced a little. Finish with sugar and vinegar and salt to taste, then set aside.
Step 7
Load your köfte patties onto a cast iron pan and cook in your Gozney oven at 300°C/570°F, turning them around halfway through. Add your köfte patties to your tomato sauce and set aside.
Step 8
Shape your flatbread dough into round shapes and roll them out to 6/7mm thickness. Next cook in your Gozney Roccbox or Dome at around 400°C. Flip it over to colour on both sides.
