In Arabic, kofta means meatball. Kofta is a family of meatball or meatloaf dishes found in South and Central Asian countries, the Middle East and the Balkan region. They are often shaped like torpedoes or in round patties and can be cooked in a sauce or simply grilled or pan-fried. You can vary the flavoring to create your own signature kofta, but make sure you use lean meat and plenty of salt and pepper. Serve with tabbouleh and a drizzle of garlic sauce and flatbread.
Serves 4 – 6
1+ pound of lean minced lamb
1 small onion, diced
½+ cup pistachios, roughly chopped
1 teaspoon jalapeno pepper, finely diced (do not remove seeds before dicing!)
2 tablespoons flat-leaf parsley, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground allspice
1 ½ teaspoons pink salt
1 heaping teaspoon freshly ground black pepper
Olive oil if frying
Put the mince in a bowl and add the onion, pistachios, parsley, jalapeno pepper and spices. Season well with salt and pepper and use your hands to mix everything together thoroughly.
Scoop up spoonfuls of the mixture and form into small log shapes, squeezing the mixture to mold them. Flatten each side slightly on a board to give them a boxy shape.
Heat a griddle pan until hot. Brush a little olive oil over the koftas and fry in batches of 5 or 6 for about 2 minutes on each side. Cut through one to check there are no pink bits left in the mince and they’re ready to go.