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Feta-stuffed koftas with grilled peppers

Juicy, golden koftas wrapped around melty feta.
Charred peppers snap with lemony, vinegary tang.
A warm, herby bite that tastes like summer comfort.

dinner ⏱ 60 min 680 kcal / portion 26.0 g carbs / portion (estimated) glutenmilk 🔗 Original source

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Feta-stuffed koftas with grilled peppers
v4 · rb0e705f985 20260727Z1751 6 pieces long pointed pepper 1 tbsp white-wine vinegar 1 piece lemon fine sea salt to taste 180 g feta 2 tbsp olive oil 🍳 ⏱ 5 min char the peppers, cool, then handle ⏳ marinate five peppers with white-wine vinegar, lemon juice, and a pinch of salt blitz the remaining pepper, onion, garlic, and chopped coriander into a smooth paste 🔪 mix the lamb mixture with panko, lemon zest, cumin, Aleppo chilli, paprika, salt, and pepper 🍽 divide into 8 balls, flatten discs, wrap feta squares, and shape into torpedoes 🍳 ⏱ 8 min fry the koftas in olive oil, turning every 2 minutes, until coloured 🍳 ⏱ 2 min cover and cook the koftas more until cooked through 🌀 spoon oil into the pepper bowl, add half the remaining chopped coriander, and stir 🔪 tear open the koftas, spoon marinated peppers over the top, then sprinkle with remaining coriander and finish with Aleppo chilli 🍽 serve with lemon wedges Feta Koftas 🎉 1 piece onion 2 pieces garlic clove 27 g fresh coriander 400 g lamb mince 25 g panko breadcrumb 1 tsp ground cumin ½ tsp aleppo chilli ¾ tsp paprika black pepper to taste lemon onion, garlic clove, fresh coriander fine sea salt feta olive oil
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Preparation steps

  1. char the peppers 5 minutes per side, cool, then handle
  2. marinate five peppers with white-wine vinegar, lemon juice, and a pinch of salt
  3. blitz the remaining pepper, onion, garlic, and chopped coriander into a smooth paste
  4. mix the lamb mixture with panko, lemon zest, cumin, Aleppo chilli, paprika, salt, and pepper
  5. divide into 8 balls, flatten discs, wrap feta squares, and shape into torpedoes
  6. fry the koftas in olive oil 8 minutes, turning every 2 minutes, until coloured
  7. cover and cook the koftas 2 minutes more until cooked through
  8. spoon oil into the pepper bowl, add half the remaining chopped coriander, and stir
  9. tear open the koftas, spoon marinated peppers over the top, then sprinkle with remaining coriander and finish with Aleppo chilli
  10. serve with lemon wedges

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