TURKISH MEATBALLS (KOFTA)
These are the well-known Turkish Kofta, delicious little meat balls or patties. You can make them with beef, but lamb is traditional and makes them very special.
Provided by Jenny Sanders
Categories Lamb/Sheep
Time 35m
Yield 36 meatballs, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
- Whizz until finely crumbed.
- Add the ground lamb and the egg, and process until blended.
- Add the spices, garlic and parsley.
- Process the meat well to achieve a fine texture.
- Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
- You may cook them at once, or refrigerate the mixture for several hours.
- (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
- The meatballs should be stirred several times, the patties turned once.
- Remove them with a slotted spoon to drain.
- Serve the meatballs hot or at room temperature as an appetizer.
- Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.
KOFTA KEBABS WITH TZATZIKI
Whether it's Indonesian satay, French brochette, or Turkish kebab, food on a stick is just plain fun. "Kofta" refers to kebabs made with ground rather than cubed meat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
- Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
- Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.
- If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
- Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
- Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.
KIFTA
Kind of like the Arab version of meatloaf... This is one of the most common Arabic recipes, that no Arab home is unfamiliar with! Goes great with garden salad. Enjoy!!
Provided by Aida
Categories World Cuisine Recipes African
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot, place potato slices in a thin layer, and fry just until golden. Remove with a slotted spoon, and set aside on paper towels.
- In a medium bowl, mix together the ground beef, minced onion, garlic, parsley, salt, pepper, allspice, nutmeg, and cumin. Press flat into a 7x11 inch baking dish. Arrange potato slices over the meat in an even layer. Place tomato slices over the potato. Top with slices of onion. Cover with aluminum foil.
- Bake for 45 minutes in the preheated oven. Remove the aluminum foil from the top, and continue to bake for another 15 minutes, or until browned.
- While the kifta is cooking, combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender. When kifta is done, cut into squares and serve over rice.
Nutrition Facts : Calories 1625.6 calories, Carbohydrate 98 g, Cholesterol 136.3 mg, Fat 116.8 g, Fiber 4.7 g, Protein 45.5 g, SaturatedFat 24.1 g, Sodium 985 mg, Sugar 3.9 g
MIDDLE EASTERN LAMB KOFTA
Made with fragrant spices, roasted nuts, herbs and aromatics, this lamb kofta will take your taste buds on an adventure.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 6 (about 28 golf ball-sized meatballs)
Number Of Ingredients 14
Steps:
- Place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients, and set aside to cool. (Don't leave the nuts in the pan, as the residual heat may cause them to burn.)
- Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first). Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.
- To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined.
- Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and ½-inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet and cover with plastic wrap, then refrigerate until ready to cook.
- Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side or until cooked through. Serve with tzatziki and hummus.
- Note: If you like your kofta spicy, reserve some of the seeds from the jalapeño pepper and add them with the vegetables. Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
- Make-Ahead: The patties can be made and refrigerated up to two days ahead of time.
- Freezer-Friendly Instructions: The uncooked patties can be frozen for up to three months. (Freeze the patties on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
Nutrition Facts : ServingSize 4 meatballs, Calories 438, Fat 36 g, Carbohydrate 4 g, Protein 23 g, SaturatedFat 14 g, Sugar 1 g, Fiber 1 g, Sodium 382 mg, Cholesterol 95 mg
KOFTA: SPICED GROUND BEEF KEBAB RECIPE
Recipe for kofta, a spiced ground beef kabob. Also known as kufta or kefta.
Provided by Saad Fayed
Categories Entree
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Finely chop the onion and parsley. Time-saving Tip: Use a food processor.
- Add the ground beef to a large bowl and stir in the onions and parsley.
- Season with salt and pepper.
- Form the beef mixture into small balls and place four or five balls onto a metal skewer.
- Shape the meat into a cigar shape on the skewer. Note: if you use wooden skewers, be sure to soak them in water for 30 minutes first to avoid them burning.
- Pre-heat the oven to 350 F.
- Bake the skewers for 45 minutes.
- Or if grilling, grill for 20 to 25 minutes or until done.
- Serve over a bed of white rice. Serving Suggestions: Kofta is often served on flatbread (without skewers) or pita bread . It is also common to see it served on a hot dog bun.
Nutrition Facts : Calories 262 kcal, Carbohydrate 2 g, Cholesterol 101 mg, Fiber 0 g, Protein 33 g, SaturatedFat 5 g, Sodium 127 mg, Fat 13 g, ServingSize 12 kabobs (12 Servings), UnsaturatedFat 6 g
LAUKI KOFTA CURRY RECIPE
Bottle gourd, known as lauki (ghiya) in Hindi and Dudhi in Gujarati, is generally not a popular vegetable in every household but it makes one of the best Indian curries - Lauki Kofta Curry in which deep-fried koftas (round shaped deep fried spicy dumplings) made of grated bottle gourd, gram flour, rice flour and ginger-garlic paste are cooked in spicy gravy of tomato and cashew nuts. This step by step photo recipe explains the entire process of how to make lauki kofta and how to make the gravy for it in very detailed manner in addition to various tips and serving ideas that makes cooking easier.
Provided by Foram
Yield 4 servings
Number Of Ingredients 22
Steps:
- Peel and grate lauki. Squeeze out the water completely and keep that water for making gravy.
- Take squeezed grated lauki in a large bowl. Add gram flour, rice flour, turmeric powder, ginger-garlic paste, finely chopped green chilli, finely chopped onion and salt.
- Mix all ingredients well. Mixture should have a thick consistency to make round shaped balls. If it is watery then add 1-2 teaspoons gram flour and mix. Do not keep this mixture idle for long time since lauki releases water over time and it will make mixture soggy and you will not be able to make kofta balls.
- Grease your palms with oil and divide mixture into 10 to 12 portions. Take each portion and turn it into round shaped balls.
- Heat oil in a frying pan over medium flame for deep frying. When oil is medium hot, add 3-4 balls at a time. Stir occasionally and deep-fry until they turn light golden brown and crisp. Take them out using slotted spoon, drain excess oil and place them over kitchen tissue in a plate.
- Heat 2-tablespoons oil in saucepan over medium flame. Add cumin seeds and cook until they sizzle, 7-10 seconds. Add ginger-garlic paste and stir-fry for 30-40 seconds. Add chopped onion and stir-fry until it turns light pink in color.
- Add tomato-cashew puree and mix well. Stir-fry for 3-4 minutes.
- Add red chilli powder, coriander powder, garam masala powder, turmeric powder and salt (add for gravy). Mix well and stir-fry for a minute.
- Add thick curd and mix.
- Stir-fry for a minute.
- Add lauki water (kept in step-2) and 1/2-cup water and cook over medium flame for 3-4 minutes. Stir in between occasionally.
- Add fried kofta balls to the gravy.
- Cook for 5-6 minutes and turn off flame. Transfer it to a serving bowl and garnish with coriander leaves.
KAFTA (BBQ)
"The yummiest preparation mixture for ground beef EVER! I have made this Lebanese Meat for all of my friends and family and have HAD to leave the recipe with everyone! Meat mixture can be used for everything... meatballs, meatloaf, BBQ skewers, BBQ'd hamburgers. FOR BEST, AUTHENTIC LEBANESE TASTE, DO NOT OMIT OR SUBSTITUTE INGREDIENTS (until you have made it this way ;P )"
Provided by Lebanese Cuisine
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
- In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
- Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.
MIDDLE EASTERN MEATBALLS (KOFTA KEBABS)
Middle Eastern Meatballs (Kofta Kebabs) made in just one bowl and ready to bake in 15 minutes with authentic middle eastern spices, it tastes like the ground beef kebab you love but with minimal effort.
Provided by Sabrina Snyder
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Add all the ingredients except the beef into a bowl and stir well.
- Add in the beef and stir until just combined.
- Form into 1/4 cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
- Cook for 15-18 minutes or until cooked through.
Nutrition Facts : Calories 94 kcal, Carbohydrate 1 g, Protein 10 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 229 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KAFTA RECIPE
Kafta, kofta, kifta, however you spell it, it amounts to the same thing; a ground meat kebab.
Provided by Chef Tariq
Categories Main Course Mezze
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF (200ºC) or grill.
- Soak wooden skewers for at least twenty minutes so they don't catch fire in the oven.
- Mix all the ingredients in a large bowl.
- Using your hand make fist sized balls.
- Shape the kaftas as you put the meat on skewers.
- Place on a tray if going in the oven otherwise put the skewers directly on your grill.
- It will take roughly 20 minutes turning once. Maybe a bit quicker on the grill.
Nutrition Facts : Calories 196 kcal, Carbohydrate 1 g, Protein 13 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 443 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KIFTAH (PALESTINE, MIDDLE EAST)
This is a traditional dish, very simple recipe, and does't require much time! This recipe calls for one tablespoon of tahina. This is a sesame seed paste and can be found in most grocery stores. It can also be found in any middle eastern/greek food store. I did not add it in the list of ingredients because Recipezaar did not recognize it. Enjoy!
Provided by Palis Favorites
Categories < 60 Mins
Time 1h
Yield 3-5 serving(s)
Number Of Ingredients 10
Steps:
- Place hamburger meat in a bowl, and add salt, and some Mixed spices. If you don't have mixed spices, there are a couple recipes on this website for mixed spices. Or, you can add salt, all season, cumin, black pepper, and adobo.
- Using a food processer or blender, chop 1 onion and 1 cup of fresh parsley. If you dont have fresh parsley, dry parsley will work, just make sure its chopped finely. Add both the onion and the parsley to the hamburger meat, and mix well.
- Next, you can either make good sized meatballs with the hamburger meat, or make them longer, short of like fat stubby fingers. Do this until you have used up all the hamburger meat, and put these on the bottom of a baking pan with at least a 1 inch edge to it.
- Peel the onions and the potatoes, and core the green peppers. Cut them each into four pieces, and place in the pan with the hamburger meat. Also cut the tomatoe into four pieces and add as well.
- In a blender, add 1 heaping tablespoon of tahina, squeeze one lemon into the blender, and add a teaspoon of salt. Then fill the blender half way with water, and mix well.
- Poor the blender mixture on top of the meat and vegetables, and bake in the oven at 350 degrees for about 45 minutes.
- This is normally serves over rice, or can be eaten with pita bread. Enjoy!
Nutrition Facts : Calories 595.7, Fat 29, SaturatedFat 11.3, Cholesterol 128.5, Sodium 928.8, Carbohydrate 43.4, Fiber 8, Sugar 9.4, Protein 41.1
KOFTA KEBAB
Lamb kofta recipe is a popular Middle Eastern dish but these are not just another lamb koftas. I will share with you my family's recipe for a tender and juicy kofta, that everyone has been asking me about.
Provided by Amira
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Soak the bun in water until soft.
- In a large bowl, mix all other ingredients together.
- Squeeze water out of the bun and add to the meat mixture.
- Mix everything until well incorporated.
- If you are making meatballs, roll into little balls or else wrap the meat around wooden skewers.*
- Place kofta kebabs on a baking sheet lined with parchment paper or aluminum foil. Cover the kofta with aluminum foil and cook in a 350F oven for 10-15 minutes.
- While the kofta are in the oven, fire up your grill on high and grease the racks well.
- Place the kofta fingers on the grill for 5 minutes or less to take the grilling marks and be browned.
- Enjoy with your choice of side dishes and dips like toomeya, taktouka and tahini sauce.
Nutrition Facts : Calories 145 kcal, Carbohydrate 1 g, Protein 9 g, Fat 11 g, Cholesterol 37 mg, Sodium 172 mg, Fiber 1 g, Sugar 1 g, SaturatedFat 5 g, ServingSize 1 serving
BEEF KAFTA
This is a Lebanese style Beef Kafta recipe that's made with ground beef, parsley, onions and a blend of Middle Eastern spices- perfect on the grill or stove
Provided by Yumna Jawad
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside.
- In the same food processor bowl used to chop the parsley, place the quartered onion and pulse until finely chopped. Drain the onions slightly to release excess moisture.
- Return the parsley back to the bowl of the food processor with the onions. Add the ground beef to the food processor in addition to all the spices. Run the food processor on pulse once or twice until ingredients are well combined and form a pasty meat mixture.
- Transfer the mixture from the food processor to a large bowl and form the Kafta into an oblong shape about 1 inch in thickness. You can form them on a wooden skewer or without.
- Grease the grates of a gas grill or indoor grill pan, and preheat it to medium high heat. When heated through, transfer the kafta to the grill. Grill for 4-5 minutes per side, depending on your preferred level of doneness.
- Serve hot off the grill with your choice of side.
Nutrition Facts : Calories 202 kcal, Carbohydrate 2 g, Protein 13 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 52 mg, ServingSize 1 serving
KOFTA KABOBS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large bowl, put the ground meat, flattened in the bowl, add all the ingredients. Knead for at least 5 minutes until all is well mixed. Let the kofta rest for 20 to 30 minutes in a cool place to marinate.
- Wet your hand with water. Take the kofta and make a big cigar. Put on a long skewer, in the center. Repeat skewering until done. Cook over a charcoal grill. Serve hot.
ARMENIAN STYLE KUFTA WITH POTATOES AND TOMATOES RECIPE
Steps:
- Turn on the broiler. Soak the bread in milk until all milk is absorbed, then mash it into a paste
- Process the parsley in a food processor and add to a large bowl with ground lamb and set aside.
- Process onion and garlic until very finely chopped. Add to bowl with bread and lamb mixture.
- Add the salt, cumin, sumac, cayenne pepper, allspice, pepper and mace and mix gently until the ingredients are well-combined.
- Put the mixture into a casserole dish and place under the broiler until browned, about 15 minutes.
- Remove from oven and reduce heat to 375 F.
- Slice the potato and tomato into pieces about 1/4-inch thick and add to the meat mixture, first a layer of potatoes and then of tomatoes.
- Cover the casserole with aluminum foil or a lid and cook on the middle rack of the oven for 40 minutes.
Nutrition Facts : Calories 462 kcal, Carbohydrate 30 g, Cholesterol 111 mg, Fiber 5 g, Protein 33 g, SaturatedFat 9 g, Sodium 556 mg, Sugar 7 g, Fat 23 g, ServingSize 4 servings, UnsaturatedFat 0 g
KOFTA KEBAB
Kofta kebabs are skewers of spicy, grilled minced meat that are popular in the Middle East as well as in the cuisines of the Levant and Mediterranean.
Provided by Renards Gourmets
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- Place all the ingredients into a large bowl, and knead well for 10 minutes.
- Cover the bowl with cling film and place in the refrigerator for 6 hours, kneading the mixture for 3 minutes every hour.
- Divide the meat into 12 equal portions and roll them up.
- Then form into 12 uniform sausage shapes.
- Skewer each, and shape tightly by squeezing the meat along the length of the skewer (leaving roughly 6" / 15 cm for a "handle").
- Cover the skewers with cling film and refrigerate for 2 hours before grilling.
- Grill the koftas on the barbecue, in the oven or on a preheated griddle on all sides for about 5 minutes or until the desired doneness is achieved.
- Sprinkle with parsley and serve immediately, accompanied by pita, arayes bread, tahini sauce, hummus, raw salad, and / or baba ganoush.
Nutrition Facts : Calories 420 kcal, Carbohydrate 4 g, Protein 46 g, Fat 24 g, SaturatedFat 11 g, TransFat 2 g, Cholesterol 149 mg, Sodium 1331 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
LAMB KOFTAS
With only five ingredients, these lean meatballs couldn't be any easier to make.
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
- To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
- Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.
Nutrition Facts : Calories 141 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.15 milligram of sodium
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KAFTA - SIMPLY LEBANESE
From simplyleb.com
4.6/5 (23)Servings 4Cuisine LebaneseCategory Appetizer, Main Course
- Put the ground beef in a large bowl for mixing. Add chopped onion, parsley and remaining ingredients. Mix well using hands.
- If grilling, grill on medium heat for 10-15 minutes. Make sure to keep flipping the kafta to get grill marks on all sides.
KOFTA KEBAB RECIPE (WITH VIDEO) | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (43)Calories 234 per servingCategory Entree
- Soak 10 wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes.
- Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling.
- Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.
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- Add all of the ingredients into a large bowl and thoroughly mix everything together until completely combined.
- Skewer the meat cylinder and then press and pull it to fit a majority of the skewer. Repeat until all of the meat has been used.
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5/5 (9)Total Time 30 minsCategory MainCalories 103 per serving
- Using a food processor, add the garlic, onions and parsley and process for a few seconds until finely chopped
- Add the mixture to the ground beef in a bowl, and add all the seasoning and olive oil. Mix well using your hands, then add the flour (see notes) and continue to mix until you form a dough (if dough does not feel firm, add slightly more flour)
- Heat up your BBQ or a grill pan on the stove and add a dash of olive oil (I recommend cast iron)
KEFTA RECIPE - EATINGWELL
From eatingwell.com
3/5 (1)Total Time 1 hr 35 minsCategory Healthy Ground Lamb RecipesCalories 264 per serving
- Place beef, lamb and lemon juice in a large bowl. Gently combine until incorporated. Marinate in the refrigerator for 1 hour.
- Transfer the meat to a colander and press to squeeze out excess moisture. Place onion, garlic and olives in a food processor and pulse until coarsely chopped. Add to the marinated meat along with oil, cilantro, parsley, 1 tablespoon cumin, salt and pepper. Gently combine until evenly incorporated.
- Position rack in upper third of oven; preheat broiler. Line a large rimmed baking sheet with foil and set a wire rack on it.
- Using about 3 tablespoons of the meat mixture for each, form 12 thin patties, about 2 1/2 inches wide and 1/4 inch thick. Place on the wire rack.
KOFTA CURRY (INDIAN MEATBALL CURRY) - MY HEART BEETS
From myheartbeets.com
5/5 (7)Estimated Reading Time 4 minsServings 4
- Add the onion, garlic, ginger, and Serrano pepper to a food processor or blender, and blend until smooth, scraping down the sides a few times if needed.
- Add the ground meat to the food processor and blend until minced/smooth and well combined with the onion mixture. Pour this into a bowl, along with the spices and tapioca flour.
- To make the curry, heat oil in a dutch oven or heavy pot over medium heat, then add cumin seeds. Once they begin to splutter, add the cinnamon stick and bay leaves. Stir briefly, then add the onions and cook for 10 minutes, or until they begin to brown.
LAMB KOFTA RECIPE - JUSTIN CHAPPLE | FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hrCategory Ground Lamb
- Combine lamb, mint, molasses, paprika, onion, garlic, salt, and pepper in a large bowl; mix well. Using clean hands, shape lamb mixture into 8 (1-inch-thick) oval patties. Refrigerate until chilled, about 30 minutes.
- Whisk together yogurt, tahini, lemon juice, and sumac in a small bowl. Season with salt and pepper, and garnish with sumac.
- Preheat a grill to medium (350°F to 450°F), or heat a grill pan over medium; brush grate with oil. Thread 2 patties onto each skewer; season lightly with salt. Grill, turning occasionally, until lightly charred and slightly pink in center, 10 to 12 minutes. Transfer to platter. Serve with pita, mint, lemon wedges, and yogurt sauce.
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