Tuesday, 25 April 2017

Turkey Kofta with Greek Cous Cous Salad

I've just returned from the beautiful island of Cyprus with the usual holiday blues. What better way to banish those blues than with a plate of food that reminds you of the simple beauty of Greek/Cypriot food?

Kofta, in it's more simple turn, is a type of meatball combined with spices and usually served with flatbreads, yoghurt-based dips and salad and consist of any ground meat. These use turkey but feel free to use your meat of choice.

Utterly delicious, family friendly food that is so easy to make - what is there to not like about the food of this nation? Give it a go.

Turkey Kofta with Greek Cous Cous Salad
Feeds 4

500g minced turkey
3 spring onions, finely chopped
2 garlic cloves, crushed
1 tsp each of ground cumin, coriander and paprika
A pinch of ground cinnamon and chilli
A handful of fresh chives, basil, mint and oregano or one or two of these fresh herbs if and when available

For the salad
200g dried cous cous
1 red pepper, sliced
Cherry tomatoes, halved
A handful of fresh spinach, chopped
A few good black olives
Juice of 1 lemon
2 tbsp olive oil
Salt and pepper
Fresh basil

1 - To make the koftas, combine all of the ingredients thoroughly in a large mixing bowl. Form palm sized balls then roll into a slightly elongated shape like in the diagram. You can slide these onto sticks and BBQ or in my case, simply form the shapes. They should make around 10-12. Put aside to rest in the fridge for an hour or two.
2 - To make the cous cous, pour into a large bowl then stir in boiling water that just covers. Cover with clingfilm and leave for 10 minutes.
3 - Remove the clingfilm then fluff up with a fork. Once cool, stir in all of the ingredients until thoroughly combined. Taste for seasoning.
4 - Heat up a large frying pan, griddle pan or grill and cook the kofta, turning regularly until cooked through and golden brown. Squeeze in some lemon juice just as they are finishing to deglaze the pan and add more flavour.
5 - Serve the cous cous in bowls with 2-3 kofta each, a scattering of torn fresh basil and some fresh lemon.





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