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Boerewors kofta, bean dip and flatbreads

Boerewors kofta, bean dip and flatbreads

Boerewors just got a facelift…

  • Serves 4
  • Less than 30 minutes


  • 500g boerewors
  • 1 tsp (5ml) ground cumin
  • 1 Tbsp (15ml) chopped mint
  • 1 clove garlic, crushed
  • 8-12 long sprigs rosemary, leaves stripped halfway
  • Dip:
  • 1 cup (250ml) cooked sugar beans
  • ½ cup (125ml) double-cream plain yoghurt
  • 1 clove garlic, crushed
  • Juice (30ml) and grated peel of ½ lemon
  • 2 Tbsp (30ml) chopped mint and/or parsley
  • Salt and milled pepper
  • No-knead braai dough:
  • 1 cup (250ml) double-cream plain yoghurt
  • ½ cup (125ml) water
  • 1 tsp (5ml) sugar
  • ½ tsp (3ml) salt
  • 2 Tbsp (30ml) olive oil
  • 3 cups (450g) self-raising flour, sifted


  1. Slit boerewors casing, remove meat and mix with cumin, mint and garlic.
  2. Shape mince mixture around bare parts of rosemary sprigs – about the size of a large finger. Braai kofta over medium to hot coals for 3 minutes a side (they should be pink in the middle).
  3. For dip, purée beans, yoghurt, garlic and lemon juice. Add grated lemon peel and herbs. Season.
  4. For flatbreads, mix yoghurt, water, sugar, salt and olive oil.
  5. Add to flour in a bowl.
  6. Mix to form a soft dough – it should be stiff enough to hold its shape.
  7. Divide dough into 8 equal pieces and shape into round, 2cm-thick cakes.
  8. Braai over medium coals for about 10 minutes a side.
  9. Lightly oil a surface and roll each piece of dough into a 20cm circle.
  10. Braai over low-heat coals for 4 minutes a side, or until cooked through and golden.
  11. Spread dip over flatbreads and top with kofta. Serve
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