Kofta with Raita


Kofta with Raita

By 10 January, 2012

The recipe for these delicious Lebanese meatballs is from my latest book, The Cook's Garden.  They are excellent served hot with drinks before dinner. Provide toothpicks so it’s easy to pick them up and put the raita in the centre of the dish.



For the meatballs, put the onion, ginger, garlic and chilli into the blender with a little water and blend until they are almost liquified.
Combine the onion mixture together with the remaining ingredients and season to taste.
Shape into walnut-sized balls, roll in flour and then fry in hot oil. When cooked, remove the koftas and drain on paper towels.
For the raita: put the yogurt into a bowl. Mix through the cucumber, mint and onion. Add a squeeze of lemon or lime juice and combine well.
Makes 30

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