Middle Eastern Kofta

Tested & Perfected Recipes Cookbook Recipe
Lamb Kofta

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Ready to take your taste buds on an adventure? This flavorful Middle Eastern kofta, packed with minced vegetables, nuts, herbs, and spices, is a must for summer cookouts!

middle eastern lamb kofta

Kofta is a Middle Eastern dish made from ground lamb or beef mixed with onions, garlic, and spices. The meat mixture is shaped into balls, patties, or logs, then grilled and served with pita, salad, hummus, and tahini sauce. There are endless variations of kofta throughout the Middle Eastā€”I have a fantastic recipe for Persian kofta in my first cookbookā€”but I learned this version from a kebab maker in the Old City of Jerusalem. His secret was adding minced vegetables, toasted nuts, herbs, and spices to the meat, giving the kofta a deep, complex flavor. Think beyond grilled chicken and burgers; this is what you should be serving at your cookouts this summer!

“This was outstanding! I made this last night in a grill pan and already passed the recipe along to a bunch of friends and family. This is definitely company-worthy.”

Wendy

What You’ll Need To Make Middle Eastern Kofta

Kofta ingredients including ground lamb, peppers, and onion.
  • Pine nuts, almonds, and walnuts: These nuts add a rich, nutty flavor that enhances the texture and complexity of the kofta.
  • Yellow onion and garlic: These aromatics provide a savory flavor base and add moisture to the kofta.
  • Red bell pepper and jalapeƱo pepper: The red bell pepper adds a touch of sweetness, while the jalapeƱo pepper brings a mild heat.
  • Cilantro: This fresh herb adds a bright, aromatic element, giving the kofta a fresh and vibrant taste.
  • Ground lamb (or Ground Beef): Lamb offers a rich, distinctive flavor that is slightly gamey, which pairs wonderfully with Middle Eastern spices. Its higher fat content makes the kofta juicy and succulent. Beef provides a milder flavor compared to lamb, making it a great option for those who prefer a less intense taste.
  • Cumin, cinnamon, cardamom, cloves: These spices add warmth, depth, and an authentic Middle Eastern flavor to the kofta.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

To begin, place the nuts in the bowl of a food processor fitted with the steel blade.

Nuts in a food processor.

Pulse until finely chopped but not pasty.

Processed nuts in a food processor.

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. Set aside to cool. (But don’t leave the nuts in the pan, as the residual heat may cause them to burn.)

Processed nuts in a skillet.

Place the onion, garlic, bell pepper, jalapeƱo pepper, and cilantro in the bowl of the food processor (no need to clean it first).

Vegetables in a food processor.

Pulse until the vegetables are finely minced but not purƩed.

Processed vegetables in a food processor.

Set a fine sieve over a bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible.

Spatula pressing processed vegetables in a sieve.

In a large bowl, combine the minced veggies, nuts, lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper.

Vegetables, nuts, meat, and seasonings in a bowl.

Using your hands, mash the mixture together until evenly combined.

Ground lamb mixture in a bowl.

Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and 1/2 inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet, cover with plastic wrap, and refrigerate until ready to cook.

Balls of meat on a lined baking dish.

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.

Kofta on a grill.

Serve the kofta with warm pita and accompaniments and enjoy!

Table set with plates of Middle Eastern food.

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Middle Eastern Kofta

Ready to take your taste buds on an adventure? This flavorful Middle Eastern kofta, packed with minced vegetables, nuts, herbs, and spices, is a must for summer cookouts!

Servings: 6 (about 28 golf ball-sized meatballs)
Prep Time: 25 Minutes
Cook Time: 15 Minutes
Total Time: 40 Minutes

Ingredients

  • ¼ cup each pine nuts, almonds, and walnuts (total ¾ cup)
  • 1 small yellow onion, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 1 small red bell pepper, roughly chopped
  • 1 small jalapeƱo pepper, seeds and ribs removed, roughly chopped (see note)
  • ½ cup cilantro leaves, gently packed (okay to substitute parsley)
  • 2 pounds ground lamb or (80% lean ground beef)
  • ¾ teaspoon ground cumin
  • Heaping ¼ teaspoon ground cinnamon
  • Heaping ¼ teaspoon ground cardamom
  • Heaping ¼ teaspoon ground cloves
  • 1½ teaspoons salt
  • ¼ teaspoon white pepper
  • Tzatziki and hummus, for serving

Instructions

  1. 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.)
  2. Place the onion, garlic, bell pepper, jalapeƱo 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 purƩed. 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.
  3. To the veggies and nuts, add the lamb (or beef), cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined.
  4. 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.
  5. 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.
  6. Note: If you like your kofta spicy, reserve some of the seeds from the jalapeƱo 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.
  7. Make-Ahead: The patties can be made and refrigerated up to two days ahead of time.
  8. 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.

Pair with

Nutrition Information

Powered by Edamam

  • Serving size: 4 meatballs
  • Calories: 438
  • Fat: 36 g
  • Saturated fat: 14 g
  • Carbohydrates: 4 g
  • Sugar: 1 g
  • Fiber: 1 g
  • Protein: 23 g
  • Sodium: 382 mg
  • Cholesterol: 95 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Comments

  • Delicious and worth the effort! Next time I will likely add a bit more heat with the the ribs and seeds of the jalapeƱo, but so flavorful. I made fresh pita bread and reheated on the grill, served with homemade hummus and tzatziki and cruditĆ©s. Wonderful summer dinner!

    • We have a non-lamb fan amongst our clan so want to sub ground turkey for this delicious sounding recipe. Do you think it’s doable?

      • Hi Laura, Ground beef would be the better substitute if your guest will eat that. Turkey might work — just don’t purchase the extra lean as the kofta will turn out dry. If you try it, please LMK how it turns out. šŸ™‚

        • Okay the spices worked well with the turkey and I also added some duck fat to the mix! Delicious because of your recipe and encouragement. Thank youšŸ¤—

          • So glad they turned out well!

            • — Jenn
  • My mouth was so happy…..once again a delicious recipe. Putting it to the test here at work today. Thank you for going to Israel!

  • I made these last night for dinner. So delicious!! My son is allergic to nuts so I just omitted the nuts and they were really tasty. Super easy to make as well. Served with hummus and tzaztiki, couscous and your zucchini & cherry tomato salad.
    So glad you are sharing recipe ideas from Israel. Thank you !

  • What a hit! The kofta were delicious and the recommended sides of hummus and tzatziki received rave reviews, as well. Thanks for making me look like a star.

  • Hi,

    What a great, authentic recipe. I’m a vegetarian, but I knew my husband would love this. It came together so nicely and the textures and spices even I could appreciate.

    Thanks again for another terrific recipe!

  • This looks and sounds delicious! I would like to make this for our BBQ at the park, however, the grill at the park doesn’t have a cover. How much longer do these need to be cooked for in that case?

    • Hi Beatrice, I definitely think it will work but it’s really hard to say what the cook time will be as every grill is so different. Cook them until they are nicely browned on all sides, then just cut into one to make sure it’s done.

  • Could I bake these in the oven instead of grill? My husband would love this!

    • Sure KC, I’d broil them – cook time will be about the same.

      • Thank you for your quick reply. I’m excited to try. There’s not one recipe of yours that we don’t love!

  • I love pinning your recipes butI don’t like the large double photos with the large script. It makes the boards look loud and “sloppy”. Is it possible to just pin a photo? Thanks!

    • Hi Julia, If you use the pin button on your browser’s toolbar (rather than the pin button on the site), you should have a selection of many small images to pin rather than the long graphic image. Hope that helps!

  • Hi Jenn making these right now and was wondering if I could freeze them? Thanks!

    • Hi Abbie, Yes, they’d freeze well. Enjoy!

      • I don’t have to worry about freezing ’cause there ain’t gonna be any left!!!!! These bite sized balls of flavor are INSANELY delicious. You are truly one amazing chef and because of you..so am I!

  • Made this tonight with the Hummus and other dish my auto correct won’t allow me to spell. It was fabulous.

    • — Leeann Thompson
    • Reply

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