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 your 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 up your onion and garlic cloves. Whack them into a 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 sized 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.