Lamb kofte with parsley salad from Aegean: Recipes from the Mountains to the Sea (page 159) by Marianna Leivaditaki

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Notes about this recipe

  • Indio32 on August 30, 2021

    Had these for lunch served as suggested with the parsley salad. Had all the ingredients except for dill in the house. Easy to make and to be honest absolutely delicious! The only slight issue was getting the lambs heart minced small enough with only a knife. Bit fiddly and time consuming but recipe was much better for it though.

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