Lamb kofta with labneh
 
Lamb kofta are alway popular on my BBQ or summer time family meals. If you have never tried labneh then this recipe is a must. Mixing Greek yogurt and salt means more water is pulled out of the yogurt to make it thicker and richer. It’s the perfect dip to serve up with kofta, roasted Mediterranean vegetables or even just with some warm pitta.
 
Ingredients
Makes 24 small or 6 large kofta
 
400g minced lamb
100g Pork sausage meat (cut out of their skins if using sausages) 2 garlic cloves chopped finely
1 tbsp ground cumin
1 tsp dried mint
1 tbsp ground onion powder
1/2 tsp dried chilli flakes
1 tsp salt
1/2 tsp cracked black pepper
8 prunes chopped into pieces
 
Labneh
 
Ingredients:
200g thick Greek yogurt
1 tbsp salt
 
For the garnish:
1 lemon
1 tbsp dried rose petals 2 tbsp toasted pistachios 1 tsp sesame seeds
Here’s how:
Place all the kofta ingredients into a bowl and mix together.
Using wet hands shape into 24 balls and place on a tray. Regularly wetting your hands in cold water will help shape the balls without getting into a mess.
Place the meatballs into the fridge for 30 minutes.
You can also make bigger individual kofta if you prefer and put them on kebab sticks.
Meanwhile to make the labneh mix the yogurt and salt together.
Transfer the mixture into a fine sieve sat over a bowl. If you don’t have a fine sieve place a clean disposable cloth into the sieve first then spoon the mixture into that. Place the yogurt back into the fridge and allow the salt to pull the water out of the yogurt. This will create a thick, rich texture, perfect for serving with the kofta. Place the meatballs onto small skewers and place on a baking tray.
Drizzle with a little olive oil and cook in the oven for 15-20 minutes at 170c or on a BBQ medium heat.
Spread the yogurt onto a plate and sit the kofta on top. Finish by sprinkling over the dried rose petals, pistachios and sesame seeds.
Add the lemon wedges and serve.
Serve with warm pittas breads and a Greek salad
Try serving up a nice Portuguese red wine or if you can find it a Lebanese wine such as Massy Classic. 

 
Recipe by Peter Sidwell