Weekend's Lamb Kofte

"From Weekend Magazine. The sumac is my addition-please DO NOT omit it. Can be grilled, pan fried or baked. Please try this with my posted Recipe #252416."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
13
Yields:
18 koftes
Advertisement

ingredients

Advertisement

directions

  • Pulse the bread until you have finely ground breadcrumbs.
  • In a large bowl combine the breadcrumbs, parsley, mint, egg, onion, garlic, cumin, coriander, sumac, salt and pepper. Mix thoroughly.
  • Mix in the ground lamb meat with your hands but DO NOT overmix!
  • Cover and refrigerate at least 30 minutes. (If the lamb meat is well chilled, you can skip this step.).
  • Shape the lamb meat mixture into 18 meatballs (koftes), about the size of a small egg.
  • GRILLING: You will need 6 bamboo skewers. (Soak the skewers first in hot water for 15 minutes.) Arrange 3 kofte on each bamboo skewer. Grill over hot coals until meat is no longer pink in the center and kofte are brown on all sides.
  • STOVE TOP: Heat up about 2 tablespoons grapeseed oil or olive oil on medium-high heat and fry the kofte until no longer pink in the center, turning occasionally to brown evenly. Set aside to drain on paper towel lined platter.
  • OVEN: Arrange the kofte onto parchment lined baking sheet and bake at 350 degrees for approximately 25-30 minutes or until no longer pink in the center.
  • Serve hot with pita bread and yogurt dip.
  • NOTE: The uncooked meat mixture freezes well.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes