Blended Koftas with Salad & Garlic Yoghurt Sauce




  • Yoghurt sauce
  • 2 garlic cloves, crushed
  • ½ cup plain Greek yoghurt
  • juice of half a lemon
  • 1 tablespoon tahini, optional
  • Salad
  • ½ red onion, finely sliced
  • juice of half a lemon
  • ¼ cup parsley leaves
  • ¼ cup mint leaves
  • 20 cherry tomatoes, halved
  • 1 cup mixed salad greens
  • Kofta
  • ¼ cup Bulgar wheat
  • 500g 50/50 Meadow Mushrooms and lamb, beef or chicken mince blend
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon turmeric
  • 2 tablespoons thyme or oregano leaves, chopped
  • oil for brushing
  • To serve: pita or flat breads


  1. Place the Bulgar wheat in a bowl and cover with water. Leave to soak for 30 minutes then drain and squeeze all the water out.
  2. In a bowl, combine the garlic, yoghurt, juice of half a lemon, tahini if using and salt and pepper to taste. Set aside.
  3. In a small bowl, combine the red onion and remaining juice of half a lemon with a little salt and set aside for at least 5 minutes. Just before serving toss with the parsley, mint, tomatoes and salad leaves.
  4. Put the Bulgar wheat in a bowl. Finely chop the mushrooms (or blitz in the blender) to replicate mince, then add to the bowl with mince, cumin, coriander, turmeric and thyme and season with salt and pepper. Combine well with your hands.
  5. Divide the mixture into 12 and shape into flattened sausage shapes and brush with oil.
  6. Heat a frying pan, barbecue or grill pan to hot and cook the kofta for about 6 minutes, turning once or twice.
  7. Serve inside pita bread or on flatbreads with salad and garlic yoghurt sauce.

Top Tips

  • To turn this dish into a finger food, add a skewer once cooked.  Or alternatively, form the mixture into meatballs instead of sausage shapes and serve with the yoghurt sauce.
  • Bulgar wheat gives the koftas a nutty flavour, this can also be substituted with cooked brown rice.
  • No tahini on hand?  Swap it for peanut butter.


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