Lamb Kofte (Köfte)

Name: Lamb Kofte (Köfte)
Cook time: PT30M+doughprep
Total time: PT30M+doughprep
Yield: 1 Lamb Kofte
Cuisine: Persian

By: Selin Kiazim

Selin Kiazim’s Lamb Köfte recipe with spicy tomato sauce and flatbreads is the perfect marriage of flavours and everything you need for a warm winter recipe.

Recommended Oven: Roccbox, Dome, Arc XL, Arc
Cook Time: 30 minutes + dough prep

Ingredients

Makes: 1 Lamb Kofte

For the flatbreads:

625g Strong flour 
12g Fresh yeast or 7g sachet of dried instant yeast 
1 tbsp extra virgin olive oil 
1 tsp fine salt 
1 tsp caster sugar 
340ml - 360ml approx. luke warm water

For the köfte:

500g best quality lamb or mutton mince (minimum 30% fat)
50g parsley, very finely chopped
1 small or ½ large onion, very finely chopped
Fine salt to taste

For the tomato sauce:

100g unsalted butter
350g passata
1 heaped tbsp tomato paste
3 cloves garlic, finely sliced
2 pinches dried oregano
2-3 pinches Turkish chilli flakes (pul biber)
Pinch sugar
Small splash sherry vinegar
Fine salt

To finish:

Thick yoghurt
A little parsley chopped
Sprinkling of sumac
2 tbsp brown butter

Equipment Needed

Roccbox
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Instructions

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Step 1

For the flatbreads, add the flour, yeast, oil, salt and sugar into a mixer and mix on a slow speed for 5-10 mins. Remove from the mixer and roll into a sausage shape.

Step 2

Divide the dough into 100g pieces and ball them up, put them on a tray and cover. Leave the dough to proof in the fridge overnight.

Step 3

For the köfte, combine the mince, parsley and onion in a large bowl and season generously with salt. Using your hands give the ingredients a really good mix. You almost want to treat it like you are kneading a dough. It’s important to really work it to activate the protein so the köfte hold their shape. Take a little of the mix and cook some to ensure you’re happy with the seasoning.

Step 4

Divide the mix into the size of a golf balls. Roll each ball tightly to form a tight ball and then pat out into an oval shape.

Step 5

Place the patties onto a tray and preferably chill for an hour at least before cooking so they firm up.

Step 6

To make the tomato sauce, melt the butter in a pan and add in garlic. Cook until it starts to turn golden brown then add in oregano and tomato paste and cook for 1 minute. Add the passata, chilli and season with fine sea salt. Cook for approx. 15mins or until reduced a little. Finish with sugar and vinegar and salt to taste, then set aside.

Step 7

Load your köfte patties onto a cast iron pan and cook in your Gozney oven at 300°C/570°F, turning them around halfway through. Add your köfte patties to your tomato sauce and set aside.

Step 8

Shape your flatbread dough into round shapes and roll them out to 6/7mm thickness. Next cook in your Gozney Roccbox or Dome at around 400°C. Flip it over to colour on both sides.