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20g flat leaf parsley leaves
15g mint leaves
1kg lamb mince
2 cloves garlic, finely grated
1½ tsp ground cumin
1½ tsp ground cinnamon
1½ tsp ground allspice
1½ tsp ground nutmeg
1½ tsp sea salt flakes, or to taste
Lots of freshly ground black pepper
Olive oil, for frying
1. Grate the onion coarsely. Put it in a sieve set over a bowl and squeeze out most of the liquid by pressing on the pulp, using the back of a wooden spoon, or your fists. Put the onion into a large bowl. Finely chop the parsley and mint and add them, too. Mix in the meat, garlic, spices and salt and pepper until thoroughly combined; using your hands is the best way.
2. Place a little olive oil in a frying pan and add a small nugget of the mince mixture, frying on both sides, until browned. Taste for seasoning and spicing, then adjust the raw meat mixture as required.
3. Shape into patties or meatballs, or mould around flat skewers. Cover and chill in the fridge for about 1 hour (this helps to firm them up).
4. Brush a griddle pan with olive oil if you are cooking flat skewers, or add a couple of tablespoons to a frying pan if you are cooking meatballs. Cook the kofta until golden brown all over. Eat with flatbreads or a grain dish (bulgar or rice) and a bowl of Greek yogurt.
This recipe was first published in June 2018.