Braai kofte with whipped feta

Ingredients

 

  • 800g beef or lamb mince
  • 1 small onion, finely grated or finely chopped
  • pinch of dried chilli flakes
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 6 flatbreads
  • handful of mint leaves
  • pinch of sumac, to serve
  • 3 tbsp pine nuts, toasted, to serve

 

WHIPPED FETA

 

  • 150g feta, crumbed
  • 50g full-fat greek yogurt

 

TAHINI SLAW

  • 2 carrots, julienned
  • ¼ white or red cabbage, finely shredded
  • 3 spring onions, julienned
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • squeeze of lemon juice

 

 

 

  1. Combine the mince, onion, spices and some seasoning in a bowl and pound with clean hands until really well combined.
  2. Divide into 12 balls and mould onto metal skewers. Chill until ready to cook.
  3. Put the feta and yogurt in a small blender and whizz until smooth and creamy. Toss the slaw veg in a large bowl, then whisk the tahini, oil, lemon, a splash of water and a pinch of salt until the consistency of single cream, and fold through the veg. Taste and add more lemon or salt, if you like.
  4. Heat the BBQ and let the larger flames die down, or heat the grill to high. Grill the kofte for 8-10 minutes, turning regularly, until golden brown and cooked through.
  5. Spoon the whipped feta over the warmed flatbreads and add the kofte. Serve with the slaw alongside, and sprinkle over the mint leaves, sumac and pine nuts to serve.