Pitta manwich with lamb kofta and aubergine dressing

Aaron Craze's koftas are spiked with fresh herbs, spices and orange zest and served with cooling aubergine dip
By Aaron Craze
Pitta manwich with lamb kofta and aubergine dressing
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 40 minutes plus 30 mins chilling
  • Effort: easy


For the koftas

  • 500 g minced lamb
  • 2 sprigs rosemary, leaves picked
  • 1 tsp cumin seeds
  • 1 tsp ground coriander seeds
  • 2 cloves garlic, chopped
  • ½ oranges, finely grated zest only
  • 1 egg yolk
  • about 3 tsp flaky sea salt
  • 1 small handful chopped mint
  • 1 handfuls chopped coriander

For the aubergine dressing

  • 2 aubergines
  • ½ tsp cumin seeds
  • 150 g Greek yogurt
  • 12 mint leaves

To serve

  • 6 pitta bread
  • Fresh mint leaves
  • Fresh coriander leaves


1. For the koftas: place all the ingredients in a bowl and mix together with your hands. Take a handful of the mixture and shape into a sausage, then thread onto a skewer and repeat this process until all the meat has been used.

2. Chill the koftas for 30 minutes, then either heat a griddle pan until very hot or set the grill to high. Cook the skewers for around 6 minutes or until coloured and firm to the touch.

3. For the aubergine dressing: preheat the oven to 160C/140C fan/gas 3. Place the aubergines on a baking tray and roast for 40 minutes or until soft and brown on the outside.

4. Leave to cool completely, then cut the aubergines in half and scrape out the flesh, discarding the skin. Blend the aubergine in a food processor until smooth. Stir in the cumin, mint and yogurt and season to taste.

5. Split the pittas, and place a few mint and coriander leaves inside each pocket. Tuck a kofta inside, then spoon over a little of the aubergine dressing and serve.

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