These koftas use both ground and whole cumin seeds and the taste of cumin is very much in the foreground. The recipe also uses a lot of coriander (cilantro) so its a great way to use up that wilting bunch of coriander lingering in the fridge. The coriander brightens the earthy taste of the cumin. This recipe is perfect for a light lunch accompanied by flatbreads, a mint yoghurt sauce and lemon wedges. The recipe makes 6 small koftas.
Ingredients (serves 2 as starter or light lunch)
200g minced pork
1 x slice of white bread, minus crusts (approx. 30g)
A bunch of coriander (approx. 15g)
2 tsp cumin seeds
1 tbsp ground cumin
1 tsp garlic powder (or use 1 large grated clove of garlic)
1 tsp salt
1/2 tsp cinnamon
Method
Flatbreads (makes 2)
Ingredients
125g bread flour (or plain flour)
1 tsp, baking powder
1/2 tsp salt
Approx. 50 ml water
A little vegetable oil for frying
Method
Ingredients (serves 2 as starter or light lunch)
200g minced pork
1 x slice of white bread, minus crusts (approx. 30g)
A bunch of coriander (approx. 15g)
2 tsp cumin seeds
1 tbsp ground cumin
1 tsp garlic powder (or use 1 large grated clove of garlic)
1 tsp salt
1/2 tsp cinnamon
Method
- Chop the bread into chunks and place in a small bowl. Cover with warm water and leave to soak for a few minutes. Squeeze the bread in your hand to remove most of the water.
- Toast the cumin seeds in a hot pan for a few seconds to release their aroma being careful not to burn them.
- Finely chop the bunch of coriander (including the stalks).
- Place the pork in a bowl together with the toasted cumin, ground cumin, garlic powder, chopped coriander, cinnamon and salt. Add the soaked bread in small pieces on top (otherwise it can clump in one place).
- Mix everything thoroughly together. There is only one sensible way to do this - with your hands.
- Place the mixture in the fridge for at least an hour or overnight, to allow the flavours to mingle.
- Divide the mixture into 6 sausage shaped pieces and place on skewers. Each piece should weigh approx. 45g.
- You can now cook the koftas using the method of your choice - either under a hot grill (broiler), on an outdoor grill or BBQ or in a grill pan, turning them several times until cooked through (approx. 15-20 mins). Mine were cooked in a grill pan.
- To make the yoghurt sauce, simply combine chopped mint (or store bought mint sauce) with Greek style yoghurt and salt to taste. The proportion of mint to yoghurt is up to you!
Flatbreads (makes 2)
Ingredients
125g bread flour (or plain flour)
1 tsp, baking powder
1/2 tsp salt
Approx. 50 ml water
A little vegetable oil for frying
Method
- Mix all the dry ingredients together then add the water slowly until the mixture just comes together.
- Knead the dough for a few minutes until dough becomes smooth.
- Cover and leave to rest in the fridge for at least 20 minutes.
- Divide and shape the dough into 2 balls and roll out into oblong shapes or tear drop shapes.
- Heat a large frying pan on high and add a little oil.
- Place one flatbread in the pan and cook for a few minutes. Turn the bread and cook on the other side for a few minutes, lightly pressing the edges down with a spatula. The bread should puff up and form air bubbles. Remove from pan and wrap in a cloth whilst you cook the second flatbread.
