Lamb & Pistachio Köfte
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon coriander seeds
- 1.2 kilograms minced lamb
- handful ﬂat-leaf parsley chopped
- 1 teaspoon dried mint
- 2 eggs beaten
- 10 grams cloves garlic (2 cloves) crushed or grated
- 75 grams pistachios roughly crushed
- 1 teaspoon chilli ﬂakes
- 1 teaspoon salt
- 3 turns black peppermill
- 1 lemon juice only
- Plain ﬂour to bind if necessary
- olive oil for brushing
- pide (page 32)
- cacık (page 35)
- a simple salad
For these you really do need a flat metal skewer, the sort of thing that you are bound to buy in a shop somewhere in Turkey on holiday and then find again a year or two later languishing in the back of the garage. You need the surface area to enable you to turn them. If you use a thin, round skewer, the meat will fall off. This is what I would call the epicentre of Turkish cuisine. Köfte are popular all the way from Greece to Iran and as far as India, but the combination of fennel, coriander and cumin with minced lamb, pistachio nuts and chilli flakes sums up Turkey.
- Crush the spice seeds with a pestle and mortar, then mix all the ingredients together.
- If the mixture is too wet, add a little plain flour.
- Form with wet hands into sausage shapes on metal skewers.
- Brush with a little oil.
- Cook on a charcoal barbecue or under a hot grill for about 8 minutes, turning regularly, until cooked through.
- Serve with pide bread, cacık and salad.
- Extracted from Rick Stein: From Venice to Istanbul by Rick Stein (BBC Books, hardback £25)
- Photography | James Murphy
- For further information please contact Claire Scott | [email protected] | 020 7840 8274