Lamb Kofta With Labneh Dip Recipes

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MIDDLE EASTERN LAMB KOFTA



Middle Eastern Lamb Kofta image

Made with fragrant spices, roasted nuts, herbs and aromatics, this lamb kofta will take your taste buds on an adventure.

Provided by Jennifer Segal

Categories     Dinner

Time 40m

Yield 6 (about 28 golf ball-sized meatballs)

Number Of Ingredients 14

¼ cup each pine nuts, almonds, and walnuts (total ¾ cup)
1 small yellow onion, roughly chopped
3 cloves garlic, roughly chopped
1 small red bell pepper, roughly chopped
1 small jalapeño pepper, seeds and ribs removed, roughly chopped (see note)
½ cup cilantro leaves, gently packed (okay to substitute parsley)
2 pounds ground lamb
¾ teaspoon ground cumin
Heaping ¼ teaspoon ground cinnamon
Heaping ¼ teaspoon ground cardamom
Heaping ¼ teaspoon ground cloves
1½ teaspoons salt
¼ teaspoon white pepper
Tzatziki and hummus, for serving

Steps:

  • Place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients, and set aside to cool. (Don't leave the nuts in the pan, as the residual heat may cause them to burn.)
  • Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first). Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.
  • To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined.
  • Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and ½-inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet and cover with plastic wrap, then refrigerate until ready to cook.
  • Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side or until cooked through. Serve with tzatziki and hummus.
  • Note: If you like your kofta spicy, reserve some of the seeds from the jalapeño pepper and add them with the vegetables. Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
  • Make-Ahead: The patties can be made and refrigerated up to two days ahead of time.
  • Freezer-Friendly Instructions: The uncooked patties can be frozen for up to three months. (Freeze the patties on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Nutrition Facts : ServingSize 4 meatballs, Calories 438, Fat 36 g, Carbohydrate 4 g, Protein 23 g, SaturatedFat 14 g, Sugar 1 g, Fiber 1 g, Sodium 382 mg, Cholesterol 95 mg

LEBANESE LAMB KOFTA RECIPE (KAFTA/KOFTA KEBABS)



Lebanese Lamb Kofta Recipe (Kafta/Kofta Kebabs) image

How to make Lebanese lamb kofta (aka kafta) with a simple combination of ground lamb (or beef) with parsley, onion, and Middle Eastern spices for simple and flavorful kofta kebabs. Plus, you can enjoy these lamb kofta grilled, using a grill pan, or baked.

Provided by Samira

Categories     Appetizer     Side

Time 20m

Number Of Ingredients 6

2.2 lb minced lamb (10%+ fat is best)
8.4 oz onion (yellow or shallots)
2 oz parsley
1 Tbsp salt
2 tsp black pepper
2 tsp Lebanese 7-spice

Steps:

  • Finely chop the onion and parsley. The smaller the onion pieces, the better!
  • Add all of the ingredients to a large bowl and mix until well incorporated.To save time, you could do this in a small food chopper/processor (as the pieces don't need to be even). First, pulse the onion and parsley separately until finely chopped, then add the remaining ingredients and pulse until combined into a homogenous meat paste. If the processed onions are very "wet," squeeze them lightly to remove excess liquid.
  • To prepare the skewers, first transfer the lamb kofta mixture to the fridge to chill for 30 minutes. Then, divide the mixture into portions of around 3-3.5 oz/85-100 g (around a fistful). Then thread each portion onto skewers in a sausage shape, around 1-inch thick, pressing firmly). Be careful to make them even-sized, so they'll cook evenly.If you're using wooden skewers and plan to make the lamb kofta immediately, then first soak the skewers for 30 minutes (that way, they won't burn on the grill). Also, keep water nearby to dip your hands in while shaping the ground lamb kebabs - if they become too sticky.
  • To grill the lamb kofta: transfer the kofta kebab to a pre-heated and oiled grill (or charcoal BBQ) and cook for 3-4 minutes on each side until browned and cooked through (usually about 10 minutes total for well-done, 6-8 minutes for medium).Grill Pan: using an indoor grill pan is relatively similar to the above. Add a little oil to the pan and heat over medium-high heat. Then add the lamb kofta kebab and pan-fry for several minutes, then flip and cook on each side until evenly cooked.Baked: to bake the lamb kafta, lay them on a parchment-lined baking sheet brushed/sprayed with a little oil. Bake in the oven at 350ºF/175ºC for between 15-20 minutes, or until cooked through. Feel free to broil at the end for extra browning.You could also broil the lamb kafta, turning to evenly cook.
  • Make ahead: you can prepare and form the kofta kebabs patties in advance and store them covered in the fridge for 2-3 days or in the freezer for up to three months. Then, allow them to thaw in the refrigerator overnight before cooking. Storing: store any leftover kafta in an airtight container in the fridge for between 3-4 days OR in the freezer for up to 3 months (freeze on a tray until solid, then transfer to container/Ziplock bag, to avoid sticking). Reheating: you can reheat the kafta on a hot grill for several minutes or in the oven at 350ºF/176ºC until warmed through (7-10 minutes).

Nutrition Facts : Calories 212 kcal, Carbohydrate 2 g, Protein 12 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 52 mg, Sodium 544 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

MUSHROOM-LAMB KOFTA



Mushroom-Lamb Kofta image

This recipe is sponsored by Mushroom Council. These kebabs are traditionally made with ground lamb or beef, and they're loaded with meaty, juicy flavor. In this version, rich oyster mushrooms add even more flavor and juiciness.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, plus more for the grill
6 ounces oyster mushrooms, trimmed and very finely chopped
Kosher salt and freshly ground pepper
1 pound ground lamb (or use beef)
1/4 cup finely chopped fresh parsley
1/2 small onion, grated and squeezed dry
1 clove garlic, finely grated
1 teaspoon ground cumin
1/2 teaspoon ground sumac
1/2 teaspoon dried oregano
Hummus, baba ghanoush, warmed pita, tabbouleh and/or plain yogurt, for serving

Steps:

  • Heat a medium nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and any liquid released from the mushrooms has cooked off, 4 to 5 minutes. Transfer to a plate and refrigerate until cooled.
  • Soak twelve 6-inch wooden skewers in water (or use metal skewers). Preheat a grill to medium high. Combine the lamb, parsley, onion, garlic, cumin, sumac, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl. Add the cooled mushrooms and mix well with your hands. Divide the mixture into 12 roughly shaped ovals. Press each oval onto a skewer and form into a 1/2-inch-thick rectangular log (about 4 inches long and 1 inch wide) around the skewer. Transfer to a plate or small baking sheet.
  • Brush the grill lightly with olive oil. Grill the skewers, turning once, until the meat is marked and just cooked through, about 2 minutes per side. Serve with hummus, baba ghanoush, pita, tabbouleh and/or yogurt.

LAMB KOFTAS



Lamb koftas image

With only five ingredients, these lean meatballs couldn't be any easier to make.

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 6

500g lamb mince
1 tsp ground cumin
2 tsp ground coriander
2 fat garlic cloves, crushed
1 tbsp chopped mint
oil for brushing

Steps:

  • Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
  • To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
  • Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

Nutrition Facts : Calories 141 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.15 milligram of sodium

LAMB KOFTA



Lamb Kofta image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 pounds freshly ground lamb
1 onion, grated
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1/2 teaspoon paprika
Dash cinnamon
Coarse salt and freshly ground pepper
4 tablespoons chopped fresh coriander or parsley

Steps:

  • Put the lamb in a mixing bowl and add the remaining ingredients. Mix thoroughly. If the lamb is not properly mixed, the kofta will fall apart on the skewer.
  • Form the lamb into small patties about the size of a walnut. Mold the patties tightly around a long skewer so they form small oval shapes. Four or five will fit on a skewer.
  • Heat a broiler or charcoal coals and when hot, grill the kofta, turning once, until they are golden brown, for about 6 minutes.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 26 grams, Carbohydrate 4 grams, Fat 53 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 23 grams, Sodium 611 milligrams, Sugar 1 gram

LAMB KOFTA



Lamb Kofta image

These spicy ground-lamb meatballs are served with a cooling yogurt mint sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 12

1 pound ground lamb
4 teaspoons Spice Mixture for Couscous Salad
1 teaspoon paprika
1/4 teaspoon ground cinnamon
1 large egg
1/2 onion, grated on the large holes of a box grater (1/2 cup)
1 garlic clove, minced
1/3 cup pine nuts, toasted and chopped
1/3 cup finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
1 tablespoon olive oil
Yogurt Mint Sauce, for serving

Steps:

  • In a large bowl, combine all ingredients except oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form mixture into 1 1/2-inch balls, and flatten into ovals or football shapes, about 1/4 inch thick.
  • In a large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add half the lamb patties. Cook until first side is golden brown, about 3 minutes; flip patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate.
  • Wipe skillet with a paper towel; heat the remaining 1/2 tablespoon oil. Repeat process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side.

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