Lamb koftas with minted yoghurt

In our houses, the classic, quick kofta treatment is to wrap in warm pita bread with a well-seasoned chopped salad of cucumber, tomato, spring onion and parsley or coriander, dressed with lemon juice. The koftas, with the minted yogurt in a separate bowl for dunking, make a good, substantial hand-around snack too, or surround with other dips, olives and pita for a quick meze platter. Oh, and they can also be piled on a platter with an array of other Middle Eastern-leaning dishes, salads and sides like cous cous or a rice pilaf, as part of a larger feast. So many uses for these handy little koftas.

 

We don't add preservatives or additives to our meals - we cook with real ingredients, just like you would at home. We do occasionally use kitchen pantry staples that include some additives. For example, tomato sauce contains acetic and critic acid.

Does contain: milk

May contain: crustaceans, eggs, fish, gluten, lupin, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat