Lamb Kofta
Lamb Kofta are a sort of hamburger, with dried fruit, herbs, spices and a new shape, perfect for a Middle Eastern menu and delicious on pita as leftovers.
Servings: 4
Ingredients
- ½ cup diced dried apricots or cherries
- 1 cup diced onions
- 3 teaspoons minced garlic
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 3 tablespoons fresh oregano
- ¼ teaspoon cayenne pepper
- ¼ teaspoon anise seeds
- 1 pound ground Lamb
Instructions
- Sautée the onions until soft over medium low heat.
- Add salt and the garlic. Make sure to keep the garlic from burning. The onions and a low temperature will protect it.
- Add apricots and spices (not the fresh oregano) to the sautee pan.
- Cook for 2 minutes until well combined. Let cool to room temperature.
- Add in the chopped oregano. Mix together with the meat. Your hands work best for this.
- Shape into 4- 6 oblong patties.
- To cook, a grill or frying pan works well, but keep in mind that lamb is a fatty meat and especially on the grill make sure flame isn’t too hot. I use a grill pan on my electric stove.
Notes
Alterations:
Summer BBQ: 2 level tablespoons sumac (if you can find any) or the zest of one lemon (finely grated) and thyme instead of the oregano lighten it up for summer.
Summer BBQ: 2 level tablespoons sumac (if you can find any) or the zest of one lemon (finely grated) and thyme instead of the oregano lighten it up for summer.