Lamb Kofta with Garlic Sauce

These zesty zeppelins are like Eastern Mediterranean meatballs and are served in warm pita breads with chopped tomatoes and shredded lettuce.

For the kofta:

1 lb. ground lamb
1 small onion, finely chopped
2 cloves garlic, crushed
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. sea salt flakes
1/2 tsp. ground allspice
1/2 tsp. white pepper
3 tbs. chopped fresh parsley
1 tbs. chopped fresh mint
2 tbs. olive oil

For the sauce:

1 cup plain Greek yogurt
2 garlic cloves, crushed
zest and juice of 1 lemon
1 tsp. sea salt flakes
1 tsp. dried mint

To serve:

chopped tomatoes
shredded iceberg lettuce
pita breads

To make the kofta, tip everything but the oil into a large bowl. Gently, but thoroughly mix together, then form into 10 oblong shapes. Place on a lined baking sheet and chill at least 30 minutes.

For the sauce, stir everything together and set aside.

When ready to cook, heat the oil in a large non-stick skillet and fry the kofta for 5 minutes per side, or until cooked through. Serve with the sauce, tomatoes, lettuce and pita breads.