Kofta is a popular dish in many cuisines, including Middle Eastern, Indian, and Mediterranean, made with ground meat (typically lamb, beef, or chicken) that is seasoned with a blend of herbs and spices. The result is a juicy, flavorful meatball or skewered meat that can be grilled, baked, or fried. Kofta is often served with a variety of dips, rice, or in wraps, making it a versatile dish for any occasion. Here’s how you can make kofta at home with simple ingredients and a few easy steps.
Ingredients:
For the Kofta:
- 1 lb (450g) ground beef, lamb, or chicken (or a mix of beef and lamb)
- 1 small onion, finely chopped or grated
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon ground turmeric (optional)
- 1 teaspoon ground paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 large egg (optional, to help bind)
- 2 tablespoons breadcrumbs (optional, to help bind)
- 2 tablespoons olive oil (for frying or brushing)
For the Yogurt Sauce (optional):
- 1 cup plain yogurt
- 1 tablespoon tahini (optional)
- 1 tablespoon lemon juice
- 1 teaspoon garlic, minced
- Salt and pepper, to taste
- Fresh mint or parsley for garnish
Instructions:
Step 1: Prepare the Kofta Mixture
- Combine the Ingredients: In a large bowl, combine the ground meat with the finely chopped onion, garlic, parsley, cilantro, cumin, coriander, cinnamon, turmeric (if using), paprika, salt, and black pepper. Mix everything together until fully incorporated. You can use your hands for the best results.
- Add Binding Ingredients: If the mixture feels too loose or wet, you can add the egg and breadcrumbs to help bind the ingredients together. This step is optional, but it helps hold the kofta together during cooking.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the kofta mixture for at least 30 minutes. This helps the flavors meld together and makes the mixture easier to shape.
Step 2: Shape the Kofta
- Form the Kofta: After chilling, take small portions of the mixture and roll them into balls or oval-shaped patties, about the size of a golf ball. If you prefer skewered kofta, take a portion of the mixture and mold it around skewers, pressing gently to secure it.
- Shape and Tightly Pack: Whether making balls, patties, or skewers, be sure to pack the mixture firmly to avoid them falling apart during cooking.
Step 3: Cook the Kofta
You have several options for cooking kofta: grilling, baking, or frying.
- Grilling: Preheat your grill to medium-high heat. Brush the skewers or patties with a little olive oil to prevent sticking. Grill the kofta for about 8-10 minutes, turning occasionally, until fully cooked and browned on the outside. The internal temperature of the kofta should reach 160°F (71°C) for beef or lamb, or 165°F (74°C) for chicken.
- Frying: Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Fry the kofta for 3-4 minutes on each side until golden brown and cooked through. Do not overcrowd the pan—cook in batches if needed.
- Baking: Preheat your oven to 400°F (200°C). Place the shaped kofta on a baking sheet lined with parchment paper. Brush them with olive oil and bake for 20-25 minutes, turning once halfway through, until browned and cooked through.
Step 4: Make the Yogurt Sauce (Optional)
- Mix the Ingredients: In a small bowl, combine the plain yogurt, tahini (if using), lemon juice, garlic, salt, and pepper. Stir until smooth and well combined.
- Garnish: Garnish the sauce with fresh mint or parsley for added flavor and freshness.
Step 5: Serve the Kofta
- Serve: Arrange the cooked kofta on a serving platter. Drizzle with the yogurt sauce or serve it on the side. Kofta is perfect with rice, couscous, flatbread, or in wraps with fresh vegetables like cucumber, tomato, and lettuce.
- Enjoy: You can also serve kofta with a side of grilled vegetables, tabbouleh, or a simple salad for a complete meal.
Variations:
- Vegetarian Kofta: Use a mix of mashed potatoes, grated vegetables (like zucchini or carrots), and chickpeas or lentils as the base for a vegetarian kofta. Season with the same herbs and spices for a similar flavor.
- Spicy Kofta: Add chili flakes, cayenne pepper, or green chili to the kofta mixture if you prefer a spicier kick.
- Cheese Stuffed Kofta: For a richer version, you can stuff the kofta with cubes of cheese (like mozzarella) before shaping them. This will melt inside as they cook, creating a gooey, delicious center.
Tips for Perfect Kofta:
- Don’t Overwork the Meat: When mixing the ingredients, avoid overworking the meat to keep the kofta tender. Overworking can make them tough.
- Use Fatty Meat: Kofta made from lean meat can be dry. Try to use a slightly fattier cut, such as ground lamb or beef, to keep the kofta juicy and flavorful.
- Flavor Balance: Adjust the seasoning according to your taste, especially with spices like cumin, cinnamon, and coriander, which give kofta its distinct flavor.
Making kofta at home is a rewarding and tasty experience that allows you to customize the dish with your preferred spices and herbs. Whether grilled, fried, or baked, kofta is always a crowd-pleaser, ideal for serving as an appetizer, in wraps, or alongside a hearty salad. Paired with a cool, creamy yogurt sauce, these flavorful meatballs are sure to become a family favorite. Enjoy making this versatile dish and share it with loved ones!