An abundance of variations exist for this ideas and these koftas, in one shape or another, appear at our barbecues whenever we entertain. I simply peruse the pantry, gather up friendly flavours and stir them in. They are rarely the same twice!

Ingredients

• 400-500 gram tub prepared, chilled falafel mix
• 500 grams lamb mince
• 1 egg
• ½ - ¾ cup pistachio nuts, roughly chopped
• 1/3 cup currants
• 1/3 cup diced dried pears or apricots
• ¼ cup finely chopped corainder roots and/or leaves

Mint and cumin yoghurt

• 1 cup unsweetened plain yoghurt
• 2 tablespoons finely sliced fresh mint
• 1-2 teaspoons cumin seeds, toasted

Method

1. Mix together the falafel mix, lamb, egg, pistachio nuts, currants, pears or apricots and coriander.
2. Mould half-cupfuls into sausage shapes around pre-soaked bamboo skewers. If time permits, refrigerate for 10 minutes to allow the mix to 'set'. Make the sauce in this time.
3. Heat a well-greased barbecue hot plate and cook the koftas over a moderate heat for about 15 minutes turning regularly so they cook right through without burning.
4. Serve on a bed of sliced tomatoes, scattered with crumbled feta cheese, black olives and watercress leaves. Accompany with the Mint and cumin yoghurt.

Mint and cumin yoghurt

1. Stir the yoghurt, mint and cumin seeds together and season with a pinch of salt or a squeeze of lemon juice.