Summer dining just got more exciting with Thomasina Miers' latest culinary creations: succulent lamb koftas bathed in a luscious buttery tomato sauce, served alongside a cooling cacik. These recipes promise to bring vibrant Mediterranean flavours to your table.
A Twist on Classic Koftas
Miers reinvents the traditional kofta by blending minced lamb with warming spices like cumin and cinnamon, creating perfectly spiced morsels that caramelise beautifully when grilled or pan-fried. The secret? A light touch of baking soda in the mix ensures tender, juicy results every time.
The Star Sauce
The accompanying tomato sauce elevates the dish with its silky texture and deep flavour. Slowly cooked with butter, garlic and a hint of chilli, it transforms humble tinned tomatoes into something extraordinary. Miers recommends using the best quality tomatoes you can find for optimal results.
Cooling Cacik Companion
No Mediterranean feast would be complete without a refreshing yogurt-based side. The cacik - a Turkish cousin to Greek tzatziki - provides the perfect cooling contrast with its blend of thick yogurt, cucumber, mint and garlic. Miers suggests letting it sit for at least 30 minutes to allow the flavours to meld beautifully.
Perfect for Entertaining
These dishes work wonderfully together but are equally impressive served separately. The koftas make fantastic party food when skewered, while the tomato sauce doubles as a versatile pasta sauce. The cacik serves as both dip and sauce, proving its versatility.
With preparation times under 30 minutes and cooking requiring minimal effort, these recipes offer maximum flavour with minimum fuss - exactly what summer cooking should be about.
