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 preceding 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.

kofta wrap {served two ways}

Print Recipe

serves

4 people

preparation time

15 minutes

cooking time

45 minutes

ingredients

• 500g lean minced lamb
• 2 heaped tablespoons dried oregano
• 1 level tablespoon dried chili flakes
• 1 level tablespoon ground cumin
• 4 level tablespoons sumac
• sea salt and freshly ground black pepper
• 1 egg (or a splash of olive oil if egg intolerant)
• 1 medium sized eggplant, sliced into 3-4mm strips
• 4 handfuls mixed salad leaves
• 4 dessertspoons goat or sheep feta
• 1 red onion, peeled and very finely sliced
• 1 lemon, juiced
• bunch of fresh flat-leaf parsley, leaves picked
• extra virgin olive oil
• 4 large flatbreads or gluten free wraps
• 4 heaped tablespoons natural yoghurt
• 4 heaped tablespoons of tahini

method

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. 

nutritional information

• These kofta wraps can easily be made vegetarian. Simply omit the mince and use a combination of mashed up chickpeas and root vegetables instead such as pumpkin or sweet potato.
• For a different spin (and low salicylate version) on these kofta balls omit the spices and use roughly chopped capers, lemon zest and minced garlic.
• These kofta wraps can also be served dairy free. Omit the feta cheese and yoghurt and replace with hummus and extra lashings of creamy tahini sauce.

Jessica Cox

Jessica Cox is a qualified practicing Nutritionist with a Bachelor Health Science (Nutrition) and over 15 years of clinical experience. She is the founder and director JCN Clinic, published author and established recipe developer. Jessica is well respected within health and wellness space for her no fad approach and use of evidence-based nutrition.