Yarra Valley Cheese
Recipes
spicy cow

Lamb Kofta Pitas with Whipped Spicy Cow

Serves 4

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Ingredients

  • 8 small pita bread
  • 1/2 cup smashed peas, blanch peas then smash with the back of a spoon
  • handful of rocket

 

Lamb Koftas

  • 600g lamb mince
  • 1 brown onion, grated
  • 3-4 cloves of garlic, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 3-4 tbsp chopped mint
  • 3-4 tbsp chopped corriander
  • salt & pepper, to taste

 

Whipped Spicy Cow

  • 240g Yarra Valley Cheese Spicy Cow
  • 3/4 cup natural yoghurt

 

Quinoa Tabouleh

  • 1 cup mixed quinoa
  • 2 cups water
  • 2 tbsp olive oil
  • 1 punnet of cherry tomatoes quartered & halved
  • 1/2 small red onion finely diced
  • 1 cup mint leaves chopped
  • 2 cups parsley chopped
  • Salt & pepper to taste
  • 4 tbsp lemon juice
  • 1/4 cup olive oil

 

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  • In a bowl add the lamb mince with all the ingredients, except the oil.
  • Using your clean hands mix thoroughly, mixing until well combined and the meat has been worked to tenderise.Roll into golf ball sized balls and flatten slighty with your thumb.
  • Heat a non stick pan with the olive oil. Cook the koftas for approx. 10 mins, turning and cooking until lamb is cooked and kofta’s are golden on the outside.
  • For the tabouleh, bring water & quinoa to the boil in a medium sauce pan. Cover with lid & turn to low for 12 minutes.
  • Heat the 2 tbsp of oil in a large frying pan over a medium high heat and fry the quinoa for 7-8 minutes until golden brown and crispy, it will crackle as it cooks. Remove from the frying pan and allow to cool.
  • Place the quinoa in a bowl with all other ingredients and stir to combine.
  • Whip together the Yarra Valley Cheese Spicy Cow and the yoghurt with an electric mixer til smooth. Or mix together by hand.
  • You are now ready to put together your pitas.
    In a non stick saucepan, lightly brown the pita breads.
  • Smear generously with the Yarra valley cheese whipped spicy cow. Place the rocket sprinkle with smashed peas & the quinoa tabouleh. Top with the lamb koftas.
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