The use of lamb meat in these kefte along with the various spices creates an almost ‘exotic’ layer of flavour that is so characteristic in many countries of the Mediterranean Sea. The risk of coming out dry is avoided with the use of the yoghurt which further adds a silky texture to the kefte.
The regional character of this dish is further enhanced with the Yoghurt-Harissa sauce that not only gives a nice spicy kick to the kefte but also provides the necessary coolness much needed when these kefte are enjoyed in the summer months. Matched well with some bulgur that was cooked with Turmeric.
Lamb Κefte with Yoghurt-Harissa Sauce
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Lamb Κefte with Yoghurt-Harissa Sauce
Ingredients
For the Kefte:
- 1 kg Lamb , double minced
- 1 medium Yellow Onion , grated and drained
- 1 clove Garlic , finely minced
- 1 teaspoon Cumin , powder-ground
- 1 teaspoon dry Coriander , powder-ground
- 1 teaspoon Turmeric
- ⅓ cup fresh Coriander , finely chopped
- 75 gr Straggato 2% Yoghurt , Charalambides-Christis
- 3 tablespoons olive oil
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
For the Yoghurt-Harissa sauce:
- 250 gr Straggato 2% Yoghurt , Charalambides-Christis
- 50 gr Harissa Sauce , press Link for recipe
Instructions
- We make the Yoghurt/Harissa sauce by adding in a bowl the yoghurt and then mixing well the Harissa sauce.
- Take a large bowl and add the yoghurt along with the grated onions, garlic, cumin, coriander, turmeric and season with the salt and pepper. Mix well and then add the minced lamb. Mix thoroughly for almost 2 minutes and then add the fresh coriander. If you want to refrigerate overnight, then lightly brush the mixture with olive oil and cover with plastic wrap, otherwise skip step No. 3 and form the kefte as described in step No. 4.
- Next day place a cast iron skillet on medium heat and when it heats up drizzle the olive oil.
- In the meantime, take the mixture from the refrigerator and while cold form the meat mixture in your palms first into balls and then into oval patties/kefte of about 5 cm length.
- Go back to your skillet and cook the kefte for 8-10 minutes, turning every now and then until nicely browned but not dried.
- Serve in a plate with bulgur, baby carrots and the yoghurt-harissa sauce, while drizzling some of the sauce onto the kefte.
