Kofta (Lebanese Meatballs)

Discover the Delicious World of Kofta: A Flavorful Journey

Have you ever wondered what makes a simple dish of meatballs explode with flavor?

While you may be thinking that we are going to take a turn here to Italy. We’re not.

Instead our journey will take us across the Mediterranean Sea and through the aromatic streets of the Middle East with a beloved dish.

Kofta.

Sometimes spelled kafta or kufta, this delicious dish has a lineage that stretches back to ancient Persia where the term “kūfta” meant to grind or pound.

From Persia, kofta traveled through the bustling markets of the medieval Arab world making notable appearances in historical 10^th and 13^th century cookbooks.

Talk about a recipe with staying power.

The Magic Spice Mix

What makes kofta so irresistible?

It’s the harmonious blend of spices and herbs that elevate humble ground beef (or traditionally lamb) with a tantalizing blend of spices and herbs.

My recipe includes a blend of diced onions, fresh parsley, mint, coriander, cumin, paprika, cinnamon, ground ginger, granulated garlic, allspice, and my first love, red pepper flakes.

Kofta is a burst of flavor in every bite.

Crafting the Perfect Kofta

The secret to tender and juicy kofta lies in how you handle the meat.

Here are my top tips:

1. Keep it chilled. Work with cold meat to maintain its texture. Warm meat can become mushy and hard to manage.

2. Give it a gentle mix. Mix the ingredients just until combined. Overworking the meat can break down proteins and make your kofta tough. Think of it like a light massage and not a wrestling match.

3. Flavor fusion. During that gentle mix, ensure an even distribution of spices and herbs. Every bite should be a burst of balanced flavor.

4. Shape with care. Shape your kofta with a light hand to avoid overworking the meat. I use two scoops of a tablespoon to create the perfect size and shape without a lot of fuss. A 1-inch or less diameter is perfect with a weight of a little less than two ounces.

Cooking Kofta

You have choices when it comes to cooking the perfect kofta.

Shape it into a log around a skewer and grill, or you can pan fry.

My preferred method is baking.

Place your beautifully formed meatballs on a parchment lined sheet tray and bake at 350˚F for 15-20 minutes. The internal temp of the meatballs should register 165˚F.

Kofta meatballs make a delicious sandwich made with pita bread, hummus, tabbouleh, topped with a tahini sauce.

Whether your hosting a festive gathering or enjoying a cozy dinner at home, kofta is your ticket to a flavorful and unforgettable culinary adventure.

Tabbouleh is the perfect accompaniment.

Ditch the store-bought hummus. My hummus recipe is delicious and easy

Kofta (Lebanese Meatballs)

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• Author: Chef Sandra Lewis
• Prep Time: 20
• Cook Time: 20
• Total Time: 40 minutes
• Yield: 4-6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 teaspoon kosher salt
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon allspice
• pinch of red pepper flakes
• 1 lb ground beef
• 1/2 cup white onion, finely chopped
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• 1 egg, whisked

Tahini Sauce

• 1/2 cup Greek yogurt
• 1/4 cup tahini
• 3 tablespoons olive oil
• 1 lemon, juiced
• 1 garlic clove, minced (or more to taste)
• kosher salt

Optional

• Pita bread to make sandwiches

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Instructions

1. Heat your oven to 350˚F.
2. Mix together the kosher salt, coriander, cumin, paprika, cinnamon, ginger, granulated garlic, allspice, and red pepper flakes in a medium bowl.
3. Add the onion, parsley, mint, ground beef and whisked egg to the seasonings bowl and gently mix just until combined.
4. Form the meatballs by scooping out 2 tablespoons of the meat mixture and gently form a ball. Balls should weigh about 1.75 oz.
5. Place the meatballs on a parchment-lined sheet tray. Bake for 15-20 minutes or until the internal temperature reaches 165˚F.
6. Remove the meatballs from the parchment-lined sheet tray to a paper-towel lined sheet tray to cool.

Tahini Sauce

1. Stir together the yogurt, tahini, olive oil, lemon juice, and garlic until combined.
2. Taste and adjust the seasoning with kosher salt.

Kofta Pita Sandwich

1. Spread hummus on a pita bread.
2. Top the hummus with tabbouleh.
3. Top the hummus and tabbouleh with three meatballs.
4. Garnish with the tahini sauce.
5. Fold up the pita bread around the meatballs. Enjoy!

Notes

• Use 80/20 ground beef for the kofta. The higher fat content will help keep the meatballs moist.
• Use ground lamb (traditionally used in kofta) or any other ground protein, turkey, chicken, pork.