Hello there, I am back again with these Adana Köfke; that are so delicious that my stomach cramps up with withdrawal symptoms just remembering them. You have my husband to thank that I post this recipe today because it was on his insistence that I start reducing the stack of lamb mince in my freezer.
These meatballs are just one taste explosion – a mixture of fresh herb and mint. The flavours are suttle and powerful at the same time.
I found this recipe in my new favorite cookbook Persiana. It’s surprisingly easy to make if you have a food processor, and is ready within minutes. Topping the kebab off with yoghurt goes nicely with the succulent lamb.
- 500 g minced lamb
- 1 large red onion, diced in a food processor or very finely chopped
- 3 tsp chili flakes
- 1 pack of flat-leaf parsley (30 g) finely chopped
- 3 crushed gloves of garlic
- ½ tsp ginger
- 1 red pepper de-seeded and finely chopped
- 2 medium eggs
- 1 tsp salt
- black pepper
- sunflower oil
- flour tortillas or any other bread of your choice
- cherry tomatoes
- sliced onions
- chopped parley
- Greek yoghurt
- Place the red onion, chili flakes, parsley and ginger into the food processor and blend for about a minute.
- Now add the mixture with the meat into a mixing bowl and knead thoroughly - as if you would a bread dough. Make sure all the ingredients have been evenly distributed before you form them into 5-7 cm big balls.
- Shallow fry them in the oil for about 7-8 minutes on each side
- Serve the meatballs in tortilla wraps with sliced red onion and chopped parsley. Top the mixture with a little bit of Greek yogurt.