A crowd-pleaser. Kofte is the term used in many parts of the world for a type of meatball that is essentially meat on a stick. Enjoy experimenting with different spice combinations.
Recipe time: Prep 10 mins; Cook 10 mins.
500g goat mince
50g butter, melted
1 small onion, coarsely grated or blended
2 cloves garlic, finely chopped or crushed
1 tbsp sumac
Salt and freshly ground black pepper
½ tsp turmeric
½ tsp sweet paprika
A small pinch of saffron (optional)
6 metal or bamboo skewers (if using bamboo make sure you soak for 30 mins in cold water first)
- Mix the goat mince with the onion, garlic, ½ tbsp sumac, ½ the butter, the remaining spices, ½ tsp salt and a generous grind of black pepper. Give the mix a really good knead. Kneading gives the meat a soft texture so don’t be shy to knock it about.
- Form the mince into 6 flat sausage shapes and insert a skewer into each and leave in the fridge until cooking.
- Grill the kofte over flame, under the grill or cook in a pan for 3 – 5 minutes on each side or until beginning to char and cooked to your liking.
- Brush with the remaining butter and sprinkle with the remaining sumac.
- Serve with flatbread or saffron rice (if you’ve used and have saffron), and tomato salad in summer or grilled vegetables in winter. A small bunch of parsley goes down well too.