Kofta

Mediterranean Lamb Kofta Recipe with Unique Flavors

Region / culture: Greece, Turkey | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Kofta is a delicious Middle Eastern dish made of ground meat mixed with spices and herbs. It can be shaped into meatballs or patties and is typically grilled or fried. This recipe for kofta is flavorful and easy to make, perfect for a weeknight dinner or a special occasion.

History

Kofta has a long history that dates back to ancient Persia. It has been enjoyed in various Middle Eastern and Mediterranean countries for centuries. The word "kofta" is derived from the Persian word "kuftan," which means to grind or pound. Originally, kofta was made with ground lamb or beef, but today, it can be made with a variety of meats, including chicken and turkey.

Ingredients

1 cup of fine fresh breadcrumbs
1 lb (454 g) of lean ground lamb
0.5 tsp of salt
0.5 tsp of pepper
1 tsp of ground cumin
0.5 tsp of allspice
1 tsp of dried mint
2 cloves of garlic
2 tbsp of parsley
1 egg
1 tbsp of olive oil

How to prepare

Prepare the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
Process the bread until it becomes finely crumbed.
Add the ground lamb and the egg to the food processor, and blend until well combined.
Include the spices, garlic, and parsley in the mixture.
Continue processing the meat until it reaches a fine texture.
Shape the mixture into small meatballs using a melon baller or form finger-shaped patties with dampened hands.
You can cook them immediately or refrigerate the mixture for several hours. If you have fresh meat, you can divide it in half and wrap one portion tightly in plastic for the next day's meal.
Heat the oil in a heavy skillet and fry the meatballs or patties until they are cooked through and evenly browned.
Stir the meatballs several times during cooking and turn the patties once.
Use a slotted spoon to remove them from the skillet and let them drain.

Variations

You can use ground beef, chicken, or turkey instead of lamb for a different flavor.
Add chopped onions or bell peppers to the meat mixture for extra flavor.
Experiment with different spices, such as paprika, coriander, or cinnamon, to customize the flavor of the kofta.

Notes

Serve the meatballs hot or at room temperature as an appetizer.
Lovely with a yogurt or tahini sauce,
May be served on a bed of rice or in a pita.

Cooking Tips & Tricks

Make sure to use lean ground meat for this recipe to ensure that the kofta is not too greasy.

- Adding breadcrumbs helps to bind the meat mixture together and gives the kofta a nice texture.

- Don't overmix the meat mixture, as this can result in tough kofta. Mix until just combined.

- If you're grilling the kofta, soak wooden skewers in water for at least 30 minutes before threading the meat onto them to prevent them from burning.

Serving Suggestions

Serve the kofta with rice, pita bread, and a side salad. You can also serve it with tzatziki sauce or hummus for dipping.

Cooking Techniques

Kofta can be grilled, fried, or baked in the oven. Grilling gives the kofta a smoky flavor, while frying results in a crispy exterior. Baking is a healthier option that still yields delicious results.

Ingredient Substitutions

If you don't have breadcrumbs, you can use crushed crackers or oats as a substitute. You can also use ground flaxseed or chia seeds as a binder instead of eggs.

Make Ahead Tips

You can prepare the kofta mixture ahead of time and refrigerate it for up to 24 hours before cooking. This allows the flavors to meld together and makes for a quick and easy meal prep.

Presentation Ideas

Serve the kofta on a platter with a drizzle of olive oil and a sprinkle of fresh herbs, such as parsley or mint. You can also garnish with lemon wedges for a pop of color.

Pairing Recommendations

Kofta pairs well with a variety of side dishes, such as tabbouleh, couscous, or roasted vegetables. It also goes well with yogurt-based sauces, pickles, and flatbreads.

Storage and Reheating Instructions

Store any leftover kofta in an airtight container in the refrigerator for up to 3 days. To reheat, place the kofta in a skillet over medium heat until warmed through, or microwave for 1-2 minutes.

Nutrition Information

Calories per serving

Each serving of kofta contains approximately 250 calories.

Carbohydrates

Each serving of kofta contains approximately 10 grams of carbohydrates.

Fats

Each serving of kofta contains approximately 15 grams of fat.

Proteins

Each serving of kofta contains approximately 20 grams of protein.

Vitamins and minerals

Kofta is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains wheat (breadcrumbs) and eggs.

Summary

Kofta is a protein-rich dish that is relatively low in carbohydrates. It is a good source of essential vitamins and minerals, making it a nutritious meal option.

Summary

Kofta is a flavorful and versatile dish that is easy to make and perfect for a family meal or entertaining guests. With a few simple ingredients and some basic cooking techniques, you can enjoy this delicious Middle Eastern dish in no time.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was an old, worn piece of paper tucked away in my grandmother's recipe box. The delicate handwriting on the yellowed paper told the story of a dish called Kofta, a traditional Middle Eastern recipe that had been passed down through generations.

I remember watching my grandmother prepare the Kofta for the first time. She moved with a grace and confidence that only comes from years of experience in the kitchen. As she mixed the ground meat with fragrant spices and herbs, I could almost taste the savory flavors that would soon fill our home.

"Kofta is a dish that brings people together," my grandmother told me as she shaped the mixture into small, oblong meatballs. "It's a recipe that has been shared among families and friends for centuries, each cook adding their own twist to make it their own."

As the Kofta sizzled in a hot pan, filling the air with the mouthwatering aroma of spices and herbs, I knew that this recipe was something special. It was more than just a dish to be enjoyed; it was a connection to my heritage, a link to the generations of women who had come before me, each adding their own touch to make the recipe their own.

My grandmother's Kofta was a labor of love, a dish that required time and patience to prepare. But as I watched her carefully tend to each meatball, turning them until they were perfectly browned on all sides, I knew that the effort was worth it. The result was a dish that was rich in flavor and history, a testament to the culinary traditions that had been passed down through the years.

As we sat down to enjoy the Kofta together, I could see the pride in my grandmother's eyes. She had mastered the recipe, honing her skills over years of practice and refinement. And now, she was passing that knowledge on to me, teaching me the secrets of a dish that had been a staple in our family for as long as anyone could remember.

I savored each bite of the Kofta, the flavors bursting on my tongue like a symphony of spices and herbs. And as I looked around the table at my family, sharing in this meal that had been prepared with love and care, I knew that this recipe would continue to be a part of our family for generations to come.

In the years that followed, I continued to make my grandmother's Kofta, adding my own touch to the recipe to make it my own. I experimented with different spices and herbs, tweaking the proportions until I found the perfect balance of flavors. And with each batch of Kofta that I made, I felt a connection to my past, to the women who had come before me and passed down this recipe through the ages.

As I shared my version of the Kofta with friends and family, I saw the same joy and appreciation in their eyes that I had seen in my grandmother's. This recipe had a way of bringing people together, of creating a sense of community and tradition that transcended time and place.

And so, as I sit down to savor a plate of Kofta, surrounded by loved ones and filled with a sense of pride and connection, I know that this recipe will always hold a special place in my heart. It is more than just a dish; it is a link to my past, a reminder of the women who came before me and the traditions that have shaped me into the cook that I am today.