Adana Köfte with Crunchy Salad & Homemade Pitta

Smoky spiced lamb kofta served in soft homemade pitta with a vibrant citrus-dressed salad.

Bold, smoky and full of Eastern Mediterranean flavour, these Adana Köfte are beautifully spiced, juicy and perfect served straight from the grill with soft, fluffy homemade pitta.

Paired with a vibrant, crunchy salad dressed in our Orange & Shallot Dressing, this is the kind of feast made for sharing — whether cooked on the BBQ in summer or under the grill year-round.

Freshly baked pitta that puff up like balloons in the oven make it extra special — soft, warm and ready to scoop up every last bite.

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Ingredients

Homemade Pitta (Makes 8)

500g strong white bread flour
50g Greek yoghurt
275g lukewarm water
7g dried yeast
10g fine salt
EVOO, for coating and rolling

Adana Köfte

100g bulgur wheat
500g lamb mince
OEA Adana Spice Blend
Large handful chopped parsley

Crunchy Salad

Red cabbage, finely sliced
Red onion, finely sliced
OEA Shallot & Orange Dressing
Tomatoes, chopped
Grated carrots
Diced cucumber

To serve:

Warm pitta breads
Your favourite OEA dips

How to Make It

1. Make the Pitta Dough

In a large bowl, combine flour and salt. In a jug, mix lukewarm water with yeast and leave for a few minutes to activate.

Add the yeast mixture and Greek yoghurt to the flour and bring together into a soft dough. Knead for 8–10 minutes until smooth and elastic.

Place in a lightly oiled bowl, cover and leave to rise until doubled in size (around 1 hour).

Divide into 8 equal balls. Lightly coat with EVOO and roll into discs around ½ cm thick.

Heat a dry frying pan until very hot. Cook each pitta for 1–2 minutes until bubbles begin to form, then transfer immediately to a hot oven (220°C) where they will puff up and inflate like balloons.

Remove and wrap in a clean tea towel to keep soft and fluffy.

2. Prepare the Köfte

Place the bulgur wheat in a bowl and pour over hot water to cover. Leave to soften, then drain any excess and allow to cool completely.

Once cool, combine bulgur with lamb mince, OEA Adana Spice and chopped parsley. Mix well until evenly distributed.

Shape into traditional Adana-style kofta.

Grill in a hot oven or cook on the BBQ until charred on the outside and cooked through.

3. Make the Salad

Sprinkle salt over the sliced red cabbage and red onion. Scrunch with your hands to soften slightly. Dress generously with OEA Orange & Shallot Dressing and toss well. Add tomatoes, grated carrot and diced cucumber.