Middle Eastern Kofta

Take your taste buds on an adventure with these fragrant and tasty koftas. (Courtesy of Jennifer Segal)

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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 East—I have a fantastic recipe for Persian kofta in my first cookbook—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!

What You’ll Need To Make Middle Eastern Kofta

(Courtesy of Jennifer Segal)

• 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 jalapeño pepper: The red bell pepper adds a touch of sweetness, while the jalapeño 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.

Step-by-Step Instructions

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

(Courtesy of Jennifer Segal)

Pulse until finely chopped but not pasty.

(Courtesy of Jennifer Segal)

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.)

(Courtesy of Jennifer Segal)

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

(Courtesy of Jennifer Segal)

Pulse until the vegetables are finely minced but not puréed.

(Courtesy of Jennifer Segal)

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.

(Courtesy of Jennifer Segal)

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

(Courtesy of Jennifer Segal)

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

(Courtesy of Jennifer Segal)

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.

(Courtesy of Jennifer Segal)

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.

(Courtesy of Jennifer Segal)

Serve the kofta with warm pita and accompaniments and enjoy!

Middle Eastern Kofta

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

• 1/4 cup each pine nuts, almonds, and walnuts (total 3/4 cup)
• 1 small yellow onion, roughly chopped
• 3 cloves garlic, roughly chopped
• 1 small red bell pepper, roughly chopped
• 1 small jalapeño pepper, seeds and ribs removed, roughly chopped (see note)
• 1/2 cup cilantro leaves, gently packed (okay to substitute parsley)
• 2 pounds ground lamb or (80 percent lean ground beef)
• 3/4 teaspoon ground cumin
• Heaping 1/4 teaspoon ground cinnamon
• Heaping 1/4 teaspoon ground cardamom
• Heaping 1/4 teaspoon ground cloves
• 1 1/2 teaspoons salt
• 1/4 teaspoon white pepper
• Tzatziki and hummus, for serving

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.)

Place the onion, garlic, bell pepper, jalapeño 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 puréed. 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.

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.

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.

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.

Note

If you like your kofta spicy, reserve some of the seeds from the jalapeño 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.

Make-Ahead

The patties can be made and refrigerated up to two days ahead of time.

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.

Nutrition Information

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

Nutritional Data Disclaimer

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.

This article was originally published on OnceUponaChef.com. Follow on Instagram

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