Perfect for a summer evening, this combination of minced lamb meatballs which you can spice up if you wish – together with the cool refreshing yoghurt based tsatziki – is simple to put together and really tasty.
This classic Greek sauce is delicious with the lamb meatballs that follow, or grilled chicken, or as a dressing for a fresh summer salad.
What you need:
1/2 cucumber, peeled, deseeded and very finely chopped
120 ml rice wine vinegar
2 shallots, thickly sliced
1/2 small bunch of fresh dill, picked off stem
360 g full fat Greek yogurt
15 ml olive oil
15 ml lemon juice
Salt and pepper, to taste
Method:
In a food processor, blend the vinegar, shallots and dill until they are very finely chopped, but not pureed to a paste. Place these in a bowl and stir in the cucumber. Add the yogurt and fold everything together, then add the olive oil, lemon juice, salt and pepper. Store in the fridge, covered, for up to one week.
Also called kofta, these are great for a light lunch or a summer dinner with a side salad, accompanied by the tsatziki above.
What you need:
500g lamb mince
75g dried apricots, finely chopped
2g fennel seeds, chopped
1 egg
Pinch turmeric
1/2 small bunch of fresh dill, picked off stem and finely chopped
5 ml sea salt flakes
Method:
Put all ingredients together in a medium mixing bowl and combine it thoroughly using your hands. With dampened hands, form small meatballs, no more than 2cm across. Place meatballs on a baking rack set on a foil-lined baking tray. When all are formed, bake for 12 minutes at 200 degrees C. Remove from oven and enjoy with the tsatziki above.
Why not work up an appetite at the studio? We’ve got some great workshops and courses on over the summer, and a special offer for drop ins too.
