"Dear Freya, Maynard & Benedict
My friends and family thank you for rescuing them from a life of uninspired "grey" food! Great course - so much learnt. Thanks for exposing us to the delights and methods of a professional kitchen. We experienced great food and laughed all week (mainly at our efforts at cooking!)

Julie Wood
England, April 2011

Walnut Grove Recipes

Beef Koftas with Greek Yogurt& Mint

Serves 2

  • 500g lean minced beef
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 medium onion
  • 3 cloves garlic
  • zest of 1 lemon + juice
  • 2 tbsp olive oil
  • 1 egg
  • 6 tbsp fresh bread crumbs
  • 1 tsp chilli powder (optional)
  • 4 tbsp chopped coriander
  • handful fresh mint or 1 tbsp mint sauce
  • 400g Greek yogurt
  • wooden or metal skewers


1. Finely dice the onion, crush the garlic. Mix all the ingredients together in a large bowl and season with salt & pepper.

2. Mould the mixture around either wooden or metal skewers, pressing firmly to keep the mixture securely on the skewer.

3. Heat a cast-iron griddle pan until just smoking, add a little oil and fry the koftas for two minutes on each side until golden brown. Alternatively you could barbeque the koftas, the barbeque adds a wonderful smoky flavor.

4. If using fresh mint, wash & finely chop the mint. Add fresh mint or mint sauce to the greek yogurt, taste the sauce - you may want to add more mint. Serve with the koftas.

Serving Suggestions

Ideal as a summer main course with either rice or pita bread, tabbouleh, hummus and lots of fresh shredded lettuce,

Advanced Preparation

The koftas can be made up to two days in advance and kept in the fridge wrapped in clingfilm. You can also freeze them before cooking, allow them to thaw completely before cooking.

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