Lamb Kofta
Middle-Eastern style spiced meat mixture.
By Ethan ChlebowskiThere are many types of kofta all over the Middle East (and spellings — kofte/kofta/kefta). This isn’t a specific variation of one, but a base technique that I use to make new and exciting dishes in less than 20 minutes.
Ethan Chlebowski
Ingredients
Meat mixture
- ground lamb454 g1 lb
- salt7 g1.5 % per meat weight
- garlic1 clove
- parsley, minced1 handful
- kofta spice mix1 spoonful
- onions, grated1/4
Kofta spice mix
- cumin2 parts2 spoonfuls
- chili powder1 part1 spoonful
- paprika1 part1 spoonful
- fresh oregano1 part1 spoonful
- ground cinnamona sprinkle
Yogurt sauce
- yogurt2 parts2 spoonfuls
- garlic, grated1
- lemon juice1/2 part1/2 spoonful
- salta sprinkle
- black peppera sprinkle
- sumaca sprinkle
- lemon zesta sprinkle
Serve with
- lavash bread
- tomatoes, thinly sliced
- arugula
- pickled onions
- feta, crumbed
Method
Step 1: Make the kofta spice mix
Place the cumin, chili powder, paprika, oregano, and ground cinnamon in a small bowl or container and mix it all together.
- Note: If you have extra, keep this spice mix in a jar and use it in the future as a Mediterranean blend.
Step 2: Mix the meat
Add the ground lamb to a bowl and add the salt.
- Note: the meat should get 1.5% of salt by meat weight
For the aromatics, grate in the onion, garlic clove and parsley. Lastly, add a spoonful of the kofta spice mixture.
Mix the meat together with your hands for 2-3 minutes or until it becomes a cohesive mass and sticks together.
Step 3: Form the meat & sear
Add a splash of water to your hands to keep the meat from sticking while forming.
Start by forming a small handful of the meat into a small oval. Continue doing this until you run out of meat.
Set a griddle or cast iron pan over medium heat. on each side for 2-3 minutes until a nice forms and they are cooked through.
Step 4: Make the yogurt sauce
While the meat is searing, put the yogurt, lemon zest, lemon juice, garlic clove, salt, pepper and sumac in a small bowl and mix together. Taste and adjust as needed.
Step 5: Finish the meat & serve
Once a nice brown crust has formed on the kofta, pull it off the heat. Let them cool for a minute while you prep the remaining fresh components.
For serving, spread some yogurt sauce over a piece of lavash bread. Next, add the kofta, pickled onions, chopped tomatoes, arugula and more yogurt sauce. Wrap it up and toss it back on the griddle to toast it up a little. Enjoy.
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