Greek Feast

A taste of Greece, Credit Crunch Cooke style! A fantastic spread to just put on the table & let everyone dive in!

On the menu: Lamb Koftas



Serves 4 Total per person £1.26

Lamb Koftas

Leave out the chilli powder if you don't want them too spicy!

Prep time 10 minutes Chilling time 1 hour Cooking time 10-15 minutes


500g minced lamb

½ red onion, finely chopped

1 tsp each ground cumin, paprika & chilli powder

2 tbsp fresh breadcrumbs

1 egg, beaten

Place the mince, onion, spices & breadcrumbs into a bowl & mix with your hands, add enough egg to bind it together but not so it's sloppy.

Divide the mixture into 4 & shape each piece into a fat sausage.

Place the koftas on to a plate & cover with cling film. Chill in the fridge for about 1 hour or longer until you are ready to cook them.

Place a frying pan over a medium heat & add a little oil. Fry the koftas for 10-15 minutes, turning regularly, until browned all over.

Once cooked insert a skewer into each one.

Serve with salad, pitta breads, Tzatziki & Hoummus!


A fresh & zingy accompaniment for the Koftas!

Prep (including cucumber draining!) 30 minutes No cooking


200g Greek yoghurt

2-3 cloves garlic, crushed

1 tbsp olive oil

a squeeze of lemon juice

1 tsp dried mint

pinch of salt

½ cucumber, deseeded & finely chopped

First you need to get as much water out of the cucumber as you can! Place it into a sieve over a bowl & sprinkle over a little salt. Leave for about 20 minutes & you should end up with a little pool of liquid in the bowl which you can just get rid of!

Now put all the ingredients (including the cucumber) into a bowl & mix well, season with salt to taste.

Transfer to a serving dish. Can be kept in the fridge covered with cling film until ready to eat.


My version of this is cheap & easy. I don't use Tahini paste which would add to the cost but I don't think it is missed!

Prep 10 minutes No cooking


1 tin chickpeas, drained but water reserved

1 clove garlic, crushed

50ml olive oil

juice of ½ lemon

1 tsp cumin

salt to taste

pinch of paprika

Blitz the chickpeas in a food processor or mini chopper then add the garlic, oil, cumin & enough of the reserved chickpea water to make it smooth.

Season with salt to taste.

When you are ready to serve drizzle over a little olive oil & sprinkle with paprika.

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