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Egyptian Kofta Pockets with Tahini and Eggplant

Serves 16
  • Steps
  • Ingredients

Steps

  • Preheat oven to 180C.
  • For the Pita Pockets, place 40g plain flour, 40g wholemeal flour and the yeast into a medium bowl. Add ¾ cup warm water to the bowl and whisk vigorously until mixture is smooth and no lumps remain. Set aside in a warm place until for 15 minutes.
  • Transfer the mixture to the bowl of an electric stand mixer fitted with a dough hook. Turn the mixer to medium speed and add the remaining flours and the salt, a little at a time, until a smooth dough forms. Knead on medium speed for 8 minutes, adding a little more flour or water, if required. Transfer the dough to a lightly floured bench.
  • Divide the dough into 8 portions and roll into balls. Allow to rest on the bench for 5 minutes. Sprinkle work surface generously with wheat bran. Roll each portion out thinly, dusting with both sides of the dough with wheat bran.
  • Heat a medium non-stick frypan over medium high heat and a cast iron frypan over medium high heat. Cook pita dough in the non-stick frypan for 10 seconds or until bubbles start to appear on the top surface of the dough. Turn the pita over and cook for 10 seconds then turn back over and transfer the pita to the cast iron pan. Cook until the pita pocket is fully puffed then turn over, cook for 10 seconds then remove from the heat. Repeat with remaining dough then set aside to cool.
  • For the Green Tahini, place the parsley leaves into a blender and process until finely chopped. Add the remaining ingredients and blend on medium high speed until smooth, adding a little water if required. Season to taste, then pour into small bowl, cover and set aside in the fridge.
  • For the Pickled Eggplant, place the diced eggplant into a medium bowl, add a generous pinch of salt and mix well. Set aside to allow salt to draw out liquid, about 5 minutes. Rinse the eggplant, pat dry with paper towel and set aside.
  • Meanwhile, combine the remaining ingredients, except 2 tablespoons of the olive oil, in a medium bowl and whisk together with a fork. Set aside.
  • Place a medium frypan over medium heat. Add the reserved 2 tablespoons of olive oil to the pan and when hot, add the eggplant and cook, stirring occasionally, until soft and golden, about 8 minutes.
  • Remove from the heat and allow to cool for 5 minutes. Add to the bowl of mixed ingredients and stir to combine. Cover and set aside.
  • Preheat a large grill pan over a medium high heat.
  • For the Kofta, place the onion into the bowl of a small food processor or canister of a stick blender. Process until onion is finely blended. Place 1 tablespoon of the blended onion into a medium bowl then add remaining ingredients, except the oil. Using clean, wet hands, knead the mixture until well combined.
  • Divide the kofta mixture and with wet hands, roll into 32 evenly sized balls.
  • Wrap each ball around the end of a metal skewer and mould them around the skewer to a length of about 6-7cm, making sure each kofta is an even thickness.
  • Meanwhile, prepare the Smoked Lamb Fat. Place one piece of charcoal onto an open flame and heat until very hot and changed in colour to red and white. Keep on low flame.
  • Brush each kofta lightly with oil. Place the skewers onto the hot grill and cook for 2-3 minutes on each side, turning to ensure koftas colour evenly and are cooked through. Remove from the pan, slide the koftas off the skewers and place into one side of a large deep stainless steel saucepan.
  • To smoke the Koftas, shape a 20cm x 20cm piece of foil into a pouch. Place the piece of lamb fat inside the pouch then add the piece of hot charcoal on top of the lamb fat to create smoke. Immediately place the pouch into the saucepan next to the hot kofta, cover with a lid and smoke for 5-10 minutes. Uncover the saucepan.
  • To serve, cut Pita Pockets in half and carefully open each half. Fill each half pocket with 2 Kofta, some sliced tomato and parsley leaves, 1-2 teaspoons of Pickled Eggplant and a drizzle of Green Tahini. Serve on a bed of parsley leaves.

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