Kofte or meat balls are wonderfully simple and delicous as a main course with pitta and salad. Or smaller meat balls served as with a drink. using our Baharat blend gives you a deeply flavoured meatball.

1 tbsp Turkish Baharat, organic
800g minced meat (beef or lamb)
1 medium onion finely chopped or grated
3 tbsps fresh mint chopped
1 glove of garlic finely chopped
4 tsbp breadcrumbs
1 egg
3 tbsps flour
vegetable or sunflower oil for shallow frying

Mix all the ingredients except the flour into the minced beef or lamb. Make sure everything is well combined . Cover with cling film and allow to rest for at least 10/15mins or up to an 1hr to allow the flavours to develop.
Form into balls no larger than ping pong ball size. Roll in the flour to lightly coat, shake off the excess and shallow fry in vegetable or sunflower oil over a medium heat for 10mins until cooked through and golden brown.

Serving suggestion 1. Split warm pitta bread, add meatballs, salad leaves, thinly sliced onion sprinkled with Sumac and drizzle over with a yogurt dressing. Eat immediately.

Yogurt dressing: 1 small carton Natural or Greek Yogurt, a squeeze of Lemon, pinch of Salt, Pepper, Cumin and Smoked Paprika. Stir.

Serving suggestion 2: To serve with drinks. Make smaller meatballs, marble sized (fry up to 1 hr in advance then keep warm in the oven at 100°C - until your guests arrive). Serve on cocktail sticks with the yogurt dressing as a dip. Serves 8-12.

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