Arabian kofta

 Kofta or Kufta is a simple dish, small balls of minced meat – usually lamb or mutton blended with fresh herbs, aromatic spices, garlic and/or onions. These meatballs are very popular in Middle Eastern countries like UAE, Lebanon, Syria, Morocco, and there is no fixed recipe, each cook adds their favourite spices like chilli, cinnamon or cardamom. I highly recommend you to not omit fresh herbs; mint, coriander and parsley give kofta amazing freshness. Lamb meat is often used for kofta, but if you don’t eat lamb meat or it’s too fatty for you – you can easily substitute it with beef; in that case I suggest you to add a tablespoon of olive oil or butter for richness. And of course, the meat should be finely minced.
Arabian Kofta
 Kofta meatballs can be grilled, fried or even baked. Serve them with rice, fresh tomatoes and olives. I love to eat them wrapped in Arabic bread with a slice of roast eggplant, tomato and chopped fresh herbs, and dipping this lip-smacking wrap into hummus. 🙂
Arabain Kofta - lamb meatballs

Arabian kofta

  • Servings: 28 small meatballs
  • Difficulty: easy
  • Print

Ingredients Arabian Kufta

500g finely ground lamb
100ml sparkling mineral water
2-3 garlic cloves, minced
1 Tbsp fresh mint leaves, finely chopped
3-4 Tbsp fresh coriander leaves, chopped
1 tsp cumin
1/2 tsp cinnamon
1/2-1 tsp harissa paste, optional
S&P to taste
2 Tbsp olive oil for frying
Garnish
Arabic bread, hummus, chopped iceberg and herbs
  1. In a large bowl, mix meat with water. Add garlic, herbs, spices, season to taste and mix throughly with you hand.
  2. Form small meatballs, the size of walnut.
  3. Heat the frying pan with oil, add kofta meatballs and fry all over for 6-7 minutes or until cooked through.
  4. Serve with bread, lettuce, herbs and hummus, if desired.
Enjoy!
Kofta- Arabian lamb meatballs

56 thoughts on “Arabian kofta

  1. WOW- your pictures are perfect, so colorful and tempting!! My husband would kill for some of this– I think I’ll have to make it for him next time he’s extra good, it will be my first time cooking with lamb and I’ve been wanting to try that for a while now, thank you for the inspiration!

    • Of course you should try it, try to cook with new kind of meat, Stephanie 🙂 or you can make a mixture of beef and lamb, because lamb meat is a little bit fatty most of the time.
      Good luck in kofta-making! 🙂

  2. Wow, just wonderful, Arabian koftas eh!! Well I learn something new each Friday :). They look just delicious in that naan looking wrap – and a great presentation too 🙂

  3. Growing up in India… Kofta was made with vegetables ( more likely left overs) and deliciously soaked in homemade sauce to be had with rotis…:)

  4. I love kofta and yours look so beautiful! Every culture seems to have its own version of these and i love that you paired it with a starch. So colorful and inviting. These look amazing. Lamb and harissa are and amazing combo.

    • Sometimes, when I cook beef meatballs they turned out not very juicy, so using lamb meat excludes this problem. 🙂 Thank you for the commenting, Amanda! and have a good weak ahead! 🙂

    • Really glad to hear that the recipes was interesting to you, and of course you should give a try! Thanks for stopping by and commenting, Petra! 🙂

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    • Thanks for the comment, Johanne! 🙂 I make leg or shoulder of lamb also, rub it with different spices and roast, so I know it’s delicious. 😉

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