Heading into the warmer weather there’s no doubt a lot of us are searching for those lunch dishes that team that fresh kick with tasty ingredients. This Australian pork kofta wrap combines succulent protein with a range of fragrant herbs and spices along with a zesty hint through the lemon and parsley tarator. There’s also that textural crunch, too from the cabbage and onion slaw.
Give this recipe a try for a new addition that’s sure to catch the attention of your diners.
Pork kofta wrap
Ingredients (serves 10)
- 1kg pork mince
- 2 large brown onions
- 5 cloves garlic, crushed
- 1 bunch flat leaf parsley, finely chopped
- 1 bunch oregano, finely chopped
- 1 bunch mint, finely chopped
- 5g ground cumin
- 2g ground ginger
- 2g ground cloves
- 2g ground cinnamon
- 10g sea salt
- 5g cracked black pepper
- 1 turnip, cut into thin matchsticks
- 1 bunch dill, roughly chopped
- 1 bunch mint, roughly chopped
- 1 bunch coriander, roughly chopped
- 125g toasted slivered almonds
- 125g currants
- 1 large lemon, juice and zest
- 50ml extra virgin olive oil
- 50ml apple cider vinegar
Lemon and parsley tarator
- 250g tahini
- 2 cloves garlic, crushed
- 1 bunch flat leaf parsley, roughly chopped
- 125ml lemon juice
- 2g sea salt
- 10 large flatbread or Lebanese bread
- 1 small green cabbage, shredded
- 1 bunch green onions, chopped
- Puree and strain onions, reserving juice.
- Mix together pureed onion, pork mince, garlic, herbs, spices, salt and
cracked pepper. Mix well until pasty.
- Divide mixture into ten portion and roll into even cigar shapes. Cover
and chill for 30 minutes.