Koftas are a dish that are found in many cuisines, from Lebanese and Greek to Indian.
In this Middle Eastern version, I've used minced lamb, but beef is sometimes used on it's own, or a combination of the two.
I've also added Middle Eastern herbs and spices including cumin, parsley and mint. If you want to try the Greek version, then experiment with warming spices such as allspice and cinnamon, that are more typical of Greek food.
We like to have them as part of a mezze, with dips such as tzatziki and hummus, and taktouka, a gorgeous warm pepper and tomato salad.
2 tablespoons of extra virgin olive oil
600g lamb mince
1 large white onion
2 teaspoons of ground cumin
2 teaspoons of ground coriander
1 teaspoon of paprika
½ teaspoon of cinnamon
2 large garlic cloves, crushed
1 tablespoon of finely chopped mint
1 tablespoon of finely chopped flat leaf parsley
Seasoning
- Peel, then grate the onion.
- Peel and finely grate the garlic.
- Put all of the ingredients into a large bowl and mix well. The best way to do this is using your hands to thoroughly combine the herbs and spices with the lamb mince.
- If time allows, cover the bowl and leave in the fridge for at least 1 hour.
- Divide the mixture into 16 evenly sized pieces, then roll each piece into a ball, and then into ovals (as per the image).
- Heat the olive oil in a frying pan and once the oil is up to temperature, add the koftas.
- Cook the koftas until they are golden brown on all sides and cooked through. This usually takes 8-10 minutes.
To check if they are ready, take one out of the pan and cut in half.
