Kofta: Middle Eastern lamb sausage and cheese stars
With all the food groups ticked, try this simple recipe as a delicious and nutritious option for your child’s school lunchbox.
Kofta: Middle Eastern lamb sausage
makes approx 30
600g lamb mince
1 spring onion finely chopped
chopped parsley, to taste
1 tsp paprika
1 tsp ground cumin
1 tbsp finely chopped black olives
zest and juice of 1 orange
1 egg
1 cup fresh breadcrumbs, soaked in the juice of the orange above
salt & pepper
Dampen your hands in cold water. Combine all ingredients in a large bowl.
Cook a small portion to check flavour and adjust if necessary.
Dampen hands and make small oval shaped sausages.
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Grill on a barbecue or bake at 180C for 20 minutes or until cooked through. Serve with honey yoghurt and Greek salad and mini pita bread.
For the pita bread, use the recipe for the yoghurt panini but shape into a round flatbread. Cook in a hot frypan with just a smear of olive oil.
Both kofta and mini pita bread will freeze for at least 1 month.
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Cheese stars
makes approx 40
125g cubed butter, cold
125g plain flour
90g freshly grated cheddar cheese, or any leftover cheese
60g freshly grated parmesan cheese
1 tbsp iced water from the fridge
black or white sesame seeds
Preheat your oven to 180C. Combine all ingredients, except the sesame seeds into a food processor. Mix until the mixture forms a ball, adding iced water a little at a time as necessary.
Roll out the mixture onto a baking paper lined baking tray to an even thickness of 1 centimetre and put in the fridge for at least 1 hour to set firmly.
When firm, cut out star shapes and place on a clean baking paper lined baking tray, allowing 2-3 centimetres for them to spread. Sprinkle with sesame seeds, lightly pressing them into the dough.
Bake for about 12 minutes or until underside is golden. Allow to cool on a rack.
The biscuits will keep for at least 1 week in an airtight container or they freeze well.
This article first appeared in the August 2024 issue of SALIFE magazine.
