Saturday, February 12, 2011

Lamb Kofta

A traditional Mediterranean dish made from almost any ground meat, though sometimes vegetables are used. Normally formed as long torpedoes on wide flat skewers, you may also making small oblong patties (without a skewer) , in the latter case use a frying pan. This recipe may be used for both the smaller patties cooked in a pan or on skewers. I made the patties this time.

1 lb ground meat – preferably lamb, but lamb/beef, or even ground turkey will work
3-4 cloves garlic minced
1/2 onion grated
1 green chili, finely chopped
1 Tbs ground coriander
1 tsp chili powder
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground ginger
1 tsp salt
1 bunch parsley minced (I had no parsley but did have a cilantro bunch, so I used that)

Measure out the dry spices.

I used the food processor to make short work of the garlic, onion; chile and cilantro.

Combine all ingredients in a large bowl and mix well.

For Patties:

Form into golfball sized meatballs.  Chill for an hour or over night.

Flatten and elongate into oblong shaped patties.

Heat 1 tbs oil in pan over medium high heat

Cook in batches (add more oil if necessary) in a pan over medium heat until a crust forms, turn and brown other side.

Drain if necessary.

Served with pita, lettuce, and tahini lemon sauce.

Spicy, tender, moist and delicious.

Until next time, Eat Well and Keep Digging!

The Gastronomic Gardener
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  1. Goes well with hummus...

    Oh, and a cucumber salad, with a few olives.

  2. There was Hummus in the pita. I looked for cuc's and didn't see any I wanted to purchase. But I whol;ly agree!

  3. I wonder if I could use this recipe for meatballs with pasta!! hmmmm It surely sounds wonderful...

  4. I'm sure you could Yani! I see tiny meatballs with a thicker egg noodle. Sounds great!


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