Kofta (kefta, kufta, kifta, keftes – whatever you choose to call it) is one of those foods that is so pervasive throughout the Middle East and parts of Asia, that I don’t think there is anyway to truly give it a home. It’s much like meatloaf, in that there is no one “right” way to do it – everyone has their own recipe, and every recipe is different. What they do have in common is that ground meat is combined with various spices (and occasionally starches or binders like egg) and is then grilled.

  • 2 pounds ground lamb or beef (or mix them)
  • 1/2 onion, grated
  • 3 tablespoons chopped parsley
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • salt and pepper
  • Mix all ingredients, form into sausage shapes, skewer and grill till just done (don’t overcook them – they dry out easily).  You can also shape them into meatballs and grill, pan fry or roast in the oven.

    I like to serve kofta with tzatziki (I like to serve anything with tzatziki):

    • 1 cup Greek yogurt
    • 1 medium cucumber – peeled, seeded & diced
    • 1 clove garlic – minced
    • 1 1/2 tsp olive oil
    • 1 tsp vinegar or lemon juice
    • 1 tsp chopped fresh dill
    • 1 tsp chopped mint
    • salt

    Combine and chill for at least 1 hour to allow the flavors to develop.

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