The perfect dish for a dinner party. Lots of dipping, tearing and sharing. A Mediterranean smorgasbord, all for under a tenner. It would be a crime not to cook this one.
Making your own tzatziki is so easy. You just put some yoghurt, cucumber, mint, lemon juice, salt into a bowl and mix it up. In this recipe we have added cumin for a spicy kick, but you don’t have to. Keep adding lemon until there is a fresh citrusy hit that comes through the yoghurt. ALSO – squeeze you grated cucumber before putting it into the tzatziki so all the water comes out.
COOKING TIME (INCLUDES PREPARATION TIME): 35-40 MINUTES
- 1 Pot of Hummus - £1.00
- 1 Lemon - £0.35
- 1 Cucumber – £0.42
- 1 Pot of Greek Yoghurt - £1.00
- 1 Bunch of Mint - £0.70
- 1 Bunch of Parsley - £0.70
- 1 Onion - £0.14
- 2 Cloves of Garlic - £0.30
- 500 Grams of Lamb Mince - £3.50
- 12 Pittas (White and Wholemeal) - £1.00
- 1 Jar of Cumin Seeds - £0.85
- Total Cost - £9.96 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Chop onion and garlic cloves. Whack into frying pan with a dash of olive oil over a medium heat. Add the cumin seeds. Once the onions are soft, take them off the heat and allow to cool.
- Put the lamb into a mixing bowl and add the onions, as well as a splash of olive oil, some salt and a pinch of pepper. Mix it all up.
- Roll the lamb mixture into little golf balls and flatten them into koftas, so they are around 1 cm thick.
- Place on a plate, cover with cling film and put them in the fridge to firm up (10-15 minutes will do).
- Now for the tzatziki. To the yoghurt, add your chopped the mint (save a few leaves for garnish at the end), the grated cucumber and the lemon juice. Add a sprinkling of salt and a pinch of cumin seeds cumin seeds. Mix well.
- Back to your koftas. Take them out the fridge and heat a griddle pan. Place the koftas on a griddle pan over a medium-high heat. Griddle the koftas for 5–6 minutes, turning halfway through so that both sides are well browned.
- Once the koftas are cooked, throw over the chopped parsley and allow it to stick to outside of the balls.
- Warm the pittas through. Serve all together with leftover lemon juice, tzatziki and the hummus.