2 slices white toast bread, crusts removed
3 tablespoons milk or water
2 spring onions, finely chopped
1 teaspoon ground cumin
¼ teaspoon each ground allspice and turmeric
2 tablespoons finely chopped coriander
500 grams pork mince
sea salt and freshly ground pepper
3 tablespoons tahini
3 tablespoons lemon juice
4 tablespoons thick plain yoghurt
1 clove garlic, crushed
2 tomatoes, diced
1 tablespoon lemon juice
pinch chilli flakes
1 tablespoon chopped coriander
dukka, warm flat breads, shredded lettuce, thinly sliced red onions, sliced avocado and cucumber
Preheat the barbecue flat plate to a medium heat.
Kofta: Rip the bread into small pieces and combine in a large bowl with the milk or water. Leave to soak for 5 minutes then stir in the spring onions, spices and coriander and combine well.
Add the mince and season generously. Mix until everything is well combined. Divide into 12 portions and shape into sausages.
Tahini sauce: Whisk all the ingredients in a bowl and season.
Tomato salsa: Combine all the ingredients in a bowl and season.
Cook the kofta on the lightly oiled barbecue for about 2 minutes each side or until just cooked through. Don’t overcook or they will be dry.
To serve: Serve topped with the tahini sauce and tomato salsa and any of the other serving suggestions. Makes 12 kofta