PEK Kofte with Garlic Yoghurt and Wraps

PEK Kofte with Garlic Yoghurt and Wraps
  • Serves Icon Serves 4
  • Cooking Time Icon Cooking Time 10-15 minutes
  • Preparation Time Icon Preparation Time 15 minutes


  • 2 tins of PEK, grated
  • 1 small red onion, finely chopped
  • 1 handful of fresh mint, finely chopped
  • 1 handful of fresh coriander, finely chopped
  • 1 tsp of cumin and paprika
  • ½ tsp of ground cinnamon
  • For the garlic yoghurt:
  • 1 200g tub of fat-free greek style natural yoghurt
  • 1 garlic clove, crushed
  • 1 handful each of chopped fresh mint and fresh coriander
  • 8 medium wraps
  • ½ red onion – finely sliced
  • 1 little gem lettuce - shredded


  • In a large bowl, combine the PEK, onion, chopped herbs and the spices. Season, mix well with your hands, then divide into 12 even-sized pieces and mould each one into a torpedo shape.
  • Heat a non stick frying pan over a high heat. Cook the kofte’s in batches for 10 minutes, turning regularly until cooked through and slightly charred.
  • Mix the garlic and the fresh herbs with the yoghurt in a small serving bowl.
  • Serve 3 koftas on each wrap with some lettuce, sliced onion and the garlic dip.