2019-07-01 The Australian Womens Weekly Food

LAMBKOFTA,
WHITEBEANS&
BEETROOTTZATZIKI
PREP+COOKTIMEMINUTESSERVES

gcannedbutterbeans
drainedrinsed
tablespoonlemonjuice
tablespoonsfreshoreganoleaves
tablespoonsextravirginoliveoil
½cup(
g)freshbreadcrumbs
tablespoonsmilk
glambmince
teaspoongroundallspice
⅓cupcoarselychoppedfresh
oreganoextra
gGreekfettacrumbled
babycoslettucetrimmed
leavesseparated

BEETROOTTZATZIKI
gbeetrootpeeledgratedcoarsely
cup(‰g)GreekŠstyleyoghurt
tablespoonschoppedfresh
mintleaves
clovegarliccrushed
tablespoonfinelygratedlemonrind

 Makebeetroottzatziki

 Combinebutterbeans

juice

oreganoleavesandhalftheoil

inamediumbowlseasontotaste


 Placebreadcrumbsandmilkin

amediumbowlstandfor
minutes

oruntilmilkhasbeenabsorbedAdd

lamb

allspiceandextraoregano

seasonUsingyourhands

work

mixtureuntilwellcombinedAdd

fettamixuntilcombinedRoll

heapedtablespoonfulmeasures

oflambmixtureintoballshapes

Threadonto­skewers

 Heatremainingoilinalarge

non‚stickfryingpanover

medium‚highheatcookthe

kofta

turningoccasionally

for

ƒ„minutesoruntilbrownedand

cookedthrough

 Servekoftaonlettucewithbean

mixtureandbeetroottzatziki

BEETROOTTZATZIKI

Combineingredientsinamedium

bowlseasontotaste

TEST

KITCHEN

NOTES

Ifyoudon’thavemetal

skewers,threadkoftaonto

bambooskewersthathave

beensoakedinboiling

waterforminutesto

preventthemburning

duringcooking.

Cookedoruncookedkofta

canbefrozenforupto

months;thawinfridge.

Servekoftawithpan-fried

lemonslices,ifyoulike.

Forregulartzatziki,see

recipeonpage.

Light and fresh,this Greek-style kofta dish with

 lavourful tzatzikiis the perfectspringtime dinner.

Greek fare

Claic

AWW FOOD • ISSUE FIFTY THREE 

Lamb Kofta