These kofta wraps make a fantastic midweek dinner or a great thrown together sunday night meal. They are also really useful for left overs the next day in lunches. The other brilliant thing about these kofta wraps is their ability to be adapted to suit individual needs. As seen pictured here, one wrap is served with yoghurt and cheese, while the another is served dairy free with hummus and tahini sauce (a simple mix of tahini, lemon juice and olive oil).
You will find once they are rolled up with their morrish fillings encased that the juices inside will escape proceding to run down your hands and wrists as you take a few bites. This is part of the fun so enjoy it! This recipe is adapted from jamie oliver.
Place the eggplant, with a splash of olive oil on a baking tray and bake for 30 minutes in a 180c oven, or until softened and creamy.
Put the sliced onion in a bowl with the lemon juice and some salt and pepper. Leave to marinade. This step will take the pungency out of the onions and give them a more sweet flavour.
Combine minced lamb, oregano, chilli, cumin, sumac, salt and pepper in a bowl. Add egg or olive oil to combine. Form into 8 patties or 'kofta' balls. Cook the kofta balls in a fry pan until tender and just cooked through to your liking.
To serve, warm your flat bread and top with salad leaves, eggplant, feta, two kofta balls, parsley, tahini and yoghurt. Top with marinated onion then roll up and enjoy.
If serving this wrap dairy free, omit the cheese and yoghurt and replace with hummus and tahini sauce made from 2 tbsp tahini, 2 tbsp olive oil, juice of half lemon and warm water to bind to a lovely sauce consistency.comments powered by Disqus