A middle eastern classic, lamb kaftan are perfect cooked on the BBQ . Serve it by its self or create a middle eastern feast with other plates inspired by this dish.

Yields1 Serving
 Freekeh Salad
 1 cup freaked cooked to packet instructions
  bunch parsley, chopped
 1 tbsp currants
 2 tbsp extra virgin olive oil
 2 tbsp red wine vinegar
 2 tbsp flaked almonds, toasted
 ½ lemon, juice
 salt and pepper
 Koftas
 500 g lamb mince
 2 tsp cumin
 2 tsp paprika
 ½ tsp cinnamon
 2 tbsp pine nuts
 ¼ cup dried breadcrumbs
 2 cloves garlic, minced
 ½ bunch parsley, chopped
 salt and pepper
 Tahini Yogurt
 1 cup greek yogurt
 1 tbsp tahini
 ½ lemon, juice
 1 tsp honey
 1 pinch salt
1

For the Koftas , add all the ingredients to a bowl and mix well to combine. Divide the mixture into 8 balls. Mould each ball into a long sausage shape onto a skewer and set aside in the fridge till you are ready to cook. Cook the kaftan on a medium heat either on the bbq or a large saucepan turning regularly until browned all over and firm to the touch.

Mix the cooked freekeh with the parsley, currants and almonds then dress with the olive oil and vinegar and season to taste.

For the tahini yogurt, mix all ingredients together.

To serve, add 1-2 tbsp yogurt to a serving plate and top with the freekeh salad followed by 2 kofta's and some extra lemon wedges to garnish.

Ingredients

 Freekeh Salad
 1 cup freaked cooked to packet instructions
  bunch parsley, chopped
 1 tbsp currants
 2 tbsp extra virgin olive oil
 2 tbsp red wine vinegar
 2 tbsp flaked almonds, toasted
 ½ lemon, juice
 salt and pepper
 Koftas
 500 g lamb mince
 2 tsp cumin
 2 tsp paprika
 ½ tsp cinnamon
 2 tbsp pine nuts
 ¼ cup dried breadcrumbs
 2 cloves garlic, minced
 ½ bunch parsley, chopped
 salt and pepper
 Tahini Yogurt
 1 cup greek yogurt
 1 tbsp tahini
 ½ lemon, juice
 1 tsp honey
 1 pinch salt

Directions

1

For the Koftas , add all the ingredients to a bowl and mix well to combine. Divide the mixture into 8 balls. Mould each ball into a long sausage shape onto a skewer and set aside in the fridge till you are ready to cook. Cook the kaftan on a medium heat either on the bbq or a large saucepan turning regularly until browned all over and firm to the touch.

Mix the cooked freekeh with the parsley, currants and almonds then dress with the olive oil and vinegar and season to taste.

For the tahini yogurt, mix all ingredients together.

To serve, add 1-2 tbsp yogurt to a serving plate and top with the freekeh salad followed by 2 kofta's and some extra lemon wedges to garnish.

Lamb Koftas with Freekeh and Tahini Yogurt