Sunday, November 22, 2015

"Greek-flavoured" kafta

What happens when you have some minced lamb and look around the kitchen for inspiration? Well, in my case yesterday I came up with "Greek-flavoured" kafta. I had recently read somewhere on a Greek site a recipe for what I call kafta (I can't remember the Greek word) but I couldn't remember exactly where.  So I just made up something as one does. Mine is a combination of the lamb, red onion, garlic, egg and some "Greek seasoning" for meat that my vegetarian nephew, Bast, gave me for Christmas thinking of my meat-eating and Greek interests. The seasoning consists of a dry mixture of oregano, rosemary, garlic, sea salt, black peppercorns, onion, marjoram and lemon myrtle. I am not sure how "Greek" it is, but it provides a nice flavour.

The end result was very yummy served with hummous and a cucumber/tomato salad (not totally in the typical  Greek style as I made it with cherry tomatoes and Lebanese cucumbers). Sebastian would approve of the hummous at least!



600 gr lamb mince
1 red onion
3 cloves garlic
3 tsp Screaming Seeds Greek seasoning
1 egg
Olive oil


Place minced lamb in mixing bowl
Chop onion finely and add to meat
Crush garlic cloves and add to mixture
Add egg to mixture
Add Greek seasoning to mixture
Combine the mixture thoroughly using hands
Form mixture into sausage shapes

Place on skewers
Cook on griddle or grill for about 5 minutes turning regularly and basting with olive oil


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