Meals and Courses

  • ½ tablespoon groundnut oil
  • 4 wholemeal pitta breads
  • lemon juice, to serve
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 400 g (13 oz) minced lamb
  • 50 g (2 oz) fresh wholemeal breadcrumbs
  • 1 small egg, lightly beaten
  • 1 small bunch of parsley, chopped
  • 1 small bunch of coriander, chopped
  • ¼ tablespoon ground cinnamon
  • 1 tablespoon ground paprika
  • ½ tablespoon ground cumin
  • salt and pepper
  • 1 carrot, peeled and coarsely grated
  • 6 radishes, thinly sliced
  • ½ iceberg lettuce, shredded
  • ½ cucumber, thinly sliced

Place all the kefta ingredients in a food processor and pulse several times until well combined. Tip into a large bowl and, using wet hands, shape the mixture into 16 meatballs.

Heat the oil in a large, nonstick frying pan over a medium heat, add the meatballs and then fry for 10–12 minutes, turning frequently, until cooked through and browned all over. Remove with a slotted spoon and drain on kitchen paper.

Meanwhile, wrap the pitta breads in foil and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 5–8 minutes or until warm. To make the salad, mix the carrot, radishes, lettuce and cucumber in a bowl.

Split open the warmed pittas, fill with the salad and then add the meatballs. Squeeze over a little lemon juice and serve immediately.

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