Experience the rich, aromatic flavors of the Middle East with this easy-to-follow Kurdish Kofta recipe. Perfect for a weeknight dinner or a special gathering, these spiced lamb or beef meatballs are tender, juicy, and incredibly satisfying.
Easy Kurdish Kofta Recipe
Experience the rich, aromatic flavors of the Middle East with this easy-to-follow Kurdish Kofta recipe. Perfect for a weeknight dinner or a special gathering, these spiced lamb or beef meatballs are tender, juicy, and incredibly satisfying.
Ingredients
- 1 lb ground lamb or a mix of lamb and beef
- 1/2 cup finely chopped onion
- 2 cloves garlic minced
- 1/4 cup fresh parsley finely chopped
- 2 tbsp fresh mint finely chopped (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper or to taste
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil for cooking
Instructions
- In a large bowl, combine the ground lamb (or beef mix), finely chopped onion, minced garlic, chopped parsley, mint (if using), cumin, coriander, smoked paprika, cayenne pepper, salt, and black pepper.
- Using your hands, gently mix all the ingredients until just combined. Be careful not to overmix, as this can make the kofta tough.
- Divide the mixture into 8-10 equal portions. Shape each portion into an oblong or cylindrical patty, about 3-4 inches long and 1 inch thick.
- Heat the olive oil in a large skillet or frying pan over medium heat.
- Carefully place the kofta patties in the hot skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
- Cook for 3-5 minutes per side, turning occasionally, until nicely browned on all sides and cooked through. The internal temperature should reach 160°F (71°C) for lamb/beef.
- Remove the cooked kofta from the pan and serve immediately with your preferred sides.
Notes
For a leaner option, use all ground beef. For extra flavor, you can grill the kofta instead of pan-frying. Serve with fresh pita bread, a dollop of tzatziki or plain yogurt, and a side salad.
