Baharat-Spiced Lamb Kofta
Baharat-Spiced Lamb Kofta is a delicious and aromatic dish, perfect for grilling or pan-frying. The baharat seasoning blend gives the lamb koftas a rich, fragrant depth of flavour, making them a standout dish for any meal. These koftas can be served with a side of yogurt sauce, flatbreads, or a fresh salad.
Baharat-Spiced Lamb Kofta
Ingredients:
For the Kofta:
1 lb (450g) ground lamb (you can also use ground beef or a mix of both)
1 small onion, finely grated or minced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped (or fresh mint for variation
2 teaspoon baharat seasoning (or more to taste)
1/2 teaspoon ground paprika (for a smoky flavour, use smoked paprika)
1/2 teaspoon ground black pepper
1/2 teaspoon salt (or to taste)
1 tablespoon olive oil (for mixing)
1 egg (optional, to bind the mixture)
For the Yogurt Sauce (optional but recommended):
1 cup plain Greek yogurt (or any thick yogurt)
1 tablespoon tahini (optional)
1 tablespoon lemon juice
1 teaspoon minced garlic
Salt and pepper to taste
A pinch of ground cumin (optional, for extra flavour)
A pink of sumac and fresh mint or parsley (for garnish)
Instructions:
Prepare the Kofta Mixture:
In a large mixing bowl, combine the ground lamb with the grated onion, minced garlic, and chopped parsley.
Add the Baity Baharat spice mix, paprika, black pepper, and salt. Mix everything together with your hands or a spoon until well combined.
If the mixture feels too loose, add a small amount of egg (optional) to help bind the ingredients together. Alternatively, if you prefer a firmer texture, you can refrigerate the mixture for 30 minutes before shaping the koftas.
Drizzle in olive oil to add moisture and help keep the koftas juicy.
Shape the Koftas:
With wet hands (to prevent sticking), take about 2 tablespoons of the meat mixture and shape it into a small oval or cylinder. You can also mold them into traditional kebab shapes, about 3-4 inches long. Repeat with the rest of the mixture.
If you prefer, you can thread the koftas onto skewers for grilling or keep them as individual pieces.
Cook the Koftas:
Grilling: Preheat your grill to medium-high heat. Brush the grill with a little oil to prevent sticking. Grill the koftas for about 4-5 minutes per side, or until they are cooked through and have a nice char on the outside.
Pan-frying: Heat a large skillet or frying pan over medium heat and add a little oil. Fry the koftas in batches for about 5-6 minutes per side, until browned and cooked through.
You can also bake the koftas in a preheated oven at 400°F (200°C) for about 15-20 minutes, turning halfway through until browned and fully cooked.
Make the Yogurt Sauce (Optional):
While the koftas are cooking, whisk together the yogurt, tahini, lemon juice, and garlic in a small bowl. Season with salt and pepper to taste.
You can also sprinkle in a pinch of cumin for extra depth of flavour, and garnish with fresh mint or parsley.
Serve:
Once the koftas are cooked, remove them from the grill or pan and let them rest for a few minutes.
Serve the baharat-spiced lamb kofta with a side of yogurt sauce, flatbreads, hummus, or a simple salad of cucumber, tomato, and red onion.
Garnish with extra parsley or mint for freshness.
Serving Suggestions:
Serve the koftas wrapped in pita bread or naan for a delicious sandwich-like meal.
Pair with a side of tabbouleh, or a Fattoush salad with olives, cucumbers, and feta cheese.
Optional Variations:
Spicy Koftas: If you like a bit of heat, you can add cayenne pepper or chili flakes to the kofta mixture.
Vegetarian Version: You can substitute the ground lamb with lentils or chickpeas for a vegetarian version. Just make sure to pulse the lentils or chickpeas in a food processor for a crumbly texture before mixing with the spices.
These Baharat-Spiced Lamb Koftas are perfect for grilling season, but they’re also great year-round. The blend of warm spices and juicy lamb is sure to be a crowd-pleaser at any meal or gathering!
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