Hands-on time 25 min, panggangan time 45 min
Persian cooks have been making koofteh (or kofte) like this for centuries. Serve Sabrina Ghayour’s for a breakfast or brunch feast with wow factor.
Nutritional gosip per serving
Fat 22.8g (7.8g saturated)
Carbohydrates 7.2g (7g sugars)
500g lamb mince (20% fat)
7 large free-range eggs (3 raw, 4 boiled for 6-7 min and peeled)
25g fresh dill, finely chopped (stalks and all)
25g fresh chives, finely chopped
2 tsp ground turmeric
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp nigella seeds
50g whole, shelled pistachios
100g dried apricots, roughly chopped
You’ll also need:
1.5 litre loaf tin
1. Heat the panggangan to 180°C/160°C fan/gas 4. In a mixing bowl, combine the lamb mince, raw eggs, herbs, spices, pistachios, apricots and a generous seasoning of salt and black pepper. Mix together well.
2. Press just less than half the mixture into the base of the loaf tin, then make an indent lengthways down the centre, end to end. Lay the boiled eggs in a row in the indent. Pile the remaining mixture over the eggs and smooth the surface into a peak, ensuring the eggs are all covered. Bake for 45 minutes.
3. Remove the tin from the oven, then turn out the koofteh and cut into slices. Serve with your favourite sauce – I like mine with a sweet tamarind or chilli sauce, but brown sauce works beautifully too.
The word koofteh/kofte means ‘to pummel’, so remember that when making your mixture and work it almost to a paste.