Halloumi seems to divide people into two camps. There are those who love its firm, chewy, creamy texture and others who think its ‘squeaky’ texture is an abomination within the fromage world. I fall into the former congregation. Although halloumi contains lactose, it is low FODMAP at a serving of 50g, although you can increase this portion to 100g if you’re okay with digesting lactose.
I like to plan what I’m making for dinner in the morning so that there’s plenty of time to let something defrost from the freezer while I’m at work throughout the day. The other day I spotted some lamb mince in the freezer and thought I’d make lamb burgers that night. However, by the time I got home I found I wasn’t in the mood for a burger and instead fancied something with a bit more of a kick.
A quick search on the internet for inspiration uncovered a recipe for making lamb koftas, spicy Middle Eastern sausage-shaped lamb meatballs that are served in pitta breads or flatbreads with salad or peppers.
I’ll be honest with you though, although the original recipe called for adding each individual spice to the mix (cloves of garlic, chilli, ground coriander and cumin, etc.) I cut that corner by using a good all-round Moroccan spice mix instead that was free-from onion and garlic, which shaved a considerable amount of time off the dish’s preparation work. I used a good quality Ras el Hanout that I bought from Amazon a while ago for making tagines and it worked very well in the lamb koftas.
Traditionally lamb koftas are cooked on long bamboo or metal skewers, but I just cooked them as loose sausages because I knew I was just going to be serving them tucked inside gluten-free flatbreads with some melted non-dairy mozzarella, roasted peppers and rocket.
Overall, these lamb koftas make for a quick and very tasty midweek dinner and you could also make them with beef or pork mince if you’d prefer.
500g of minced lamb
1 tbsp. of Moroccan spice mix (add more to taste, if required)
½ a tsp of salt
Gluten-free flatbreads or pitta breads
Dairy-free mozzarella and salad
Preheat your oven to 180°C/160°C Fan/Gas 4.
Mix together the minced lamb, Moroccan spice and the salt in a bowl. Divide the mix into eight and roll each portion into a sausage shape.
Place on a baking tray and cook in the oven for about 15-20 minutes.
Serve inside warm flatbreads with mozzarella and salad.