All things small intrigue children. These mini kofta burgers are just the right size for tiny mouths. I also love to make these especially when I have an all-ladies’ lunch since they are easy to eat. It proves that the best things come in small packages.
Makes 16 burgers
INGREDIENTS
- 1 lb ground lamb
- 1 small onion, finely chopped
- ½ cup parsley, finely chopped
- 1 Tbsp tahini
- 1 tsp allspice
- 1 tsp cinnamon
- ½ tsp ground coriander
- ½ tsp ground cardamom
- salt and pepper
FOR YOGURT, FETA AND MINT SAUCE:
- 2 medium cucumbers
- 1 cup yogurt
- 1 cup labneh
- 2 cloves garlic, finely minced
- ¼ cup fresh mint, chopped
- 1 Tbsp dried mint
- 1 cup feta cheese, crumbled
TO SERVE:
- Mini pita breads or mini burger buns/rolls
- Tomatoes, onions and pickles, sliced, to garnish
INSTRUCTIONS
- Combine all the ingredients for the kofta in a bowl. Form into small patties about the size of a plum and place on a tray. Cover and refrigerate until you’re ready to grill them.
- To make the sauce, first seed and grate the cucumbers. Place in a tea towel and squeeze out all of the water. Place in a bowl and add the rest of the ingredients for the sauce. Stir to combine. Taste and add salt if necessary.
- Grill the patties on a barbecue (ideally) or griddle pan for about 3 minutes per side.
- To serve, place the kofta in a mini pita or bun and top with the yogurt sauce, tomatoes, onions and pickles.
