Succulent Turkish Lamb Kofta: Flavorful Middle Eastern Meatballs

Turkish Meatballs (Kofta)

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 36 meatballs
Calories: 482.3 kcal
Fat: 32.9g
Saturated Fat: 12.8g
Cholesterol: 129.7mg
Sodium: 576.3mg
Carbohydrates: 20.8g
Fiber: 1.5g
Sugar: 1.8g
Protein: 24.4g

Description:

These Turkish Kofta are delicious little meatballs or patties, traditionally made with lamb, which gives them a special flavor. Perfectly spiced and versatile, they can be enjoyed hot or at room temperature as an appetizer, paired with yogurt or tahini sauce, on a bed of rice, or in a pita.

Ingredients:

• 1 lb lean ground lamb
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp ground cumin
• 1 tsp allspice
• 1/2 tsp dried mint
• 1 clove garlic, minced
• 2 tbsp chopped parsley
• 1 egg
• 2 tbsp olive oil

Instructions:

1. Prepare Bread Crumbs:

   • Start by making breadcrumbs. Break 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
   • Pulse until finely crumbed.

2. Mix the Meat Mixture:

   • To the breadcrumbs in the food processor, add the ground lamb and the egg.
   • Process until well blended and smooth.

3. Add Spices and Herbs:

   • Add salt, pepper, ground cumin, allspice, dried mint, minced garlic, and chopped parsley to the meat mixture in the food processor.
   • Process again until all ingredients are fully incorporated and the mixture has a fine texture.

4. Form Meatballs or Patties:

   • Roll the mixture into small meatballs (you can use a melon baller for consistent size) or shape them into finger-sized patties using dampened hands.

5. Cook the Kofta:

   • Heat olive oil in a heavy skillet over medium heat.
   • Fry the meatballs or patties until they are cooked through and evenly browned. This should take about 8-10 minutes, stirring occasionally for meatballs and flipping once for patties.

6. Serve:

   • Once cooked, remove the kofta from the skillet using a slotted spoon to drain excess oil.
   • Serve the meatballs hot or at room temperature as desired, accompanied by yogurt or tahini sauce, on rice, or in a pita.

7. Storage Tip:

   • If preparing ahead, you can refrigerate the kofta mixture for several hours before cooking. Alternatively, if the meat is very fresh, divide the mixture and wrap part tightly in plastic wrap for use the next day.

Serving Suggestions:

These Turkish Lamb Kofta are incredibly versatile. They can be served:

• As an appetizer with yogurt or tahini sauce.
• On a bed of rice as a main dish.
• Wrapped in a warm pita with fresh vegetables.
• Alongside a Mediterranean salad for a complete meal.

Enjoy the rich flavors of traditional Turkish cuisine with these tender and flavorful kofta. Perfect for gatherings, weeknight dinners, or any time you want to savor the taste of the Middle East!