Kofta, kefta, or kufta—no matter how you spell it, this deliciously spiced ground meat mixture represents a cornerstone of Middle Eastern cuisine. From Turkey to Lebanon to Egypt, countless cultural and regional variations exist. This exploration focuses on the foundational technique, allowing you to create exciting kofta dishes in your own kitchen. In under 20 minutes, you can master this simple yet flavorful method and elevate your cooking repertoire.
At its core, kofta consists of ground meat, typically lamb, beef, or chicken. Vegetarian substitutes can also be used. The key to binding the meat lies in the addition of 1.5% salt, a standard practice in sausage making. The salt not only seasons the meat but also dissolves muscle fibers, creating a natural glue.
The final element is seasoning, typically a combination of fresh aromatics like grated onion or herbs and dried spices such as cumin and paprika. Some variations incorporate breadcrumbs for binding or baking powder for tenderness. However, the core components—meat, salt, and seasoning—are consistent across most recipes.
To begin, add one pound (454 grams) of ground lamb to a mixing bowl. Incorporate 1.5% salt (7 grams).
For the fresh aromatics, grate a quarter of an onion and one garlic clove. Add a handful of chopped parsley.
Next, add the dry spices. A pre-mixed spice blend can simplify the process. A good blend might include two spoonfuls of ground cumin, one spoonful each of red chili powder and paprika, one spoonful of oregano, and a quarter spoonful of ground cinnamon.
Mix the meat and seasonings thoroughly with your hands for two to three minutes, until a cohesive mass forms.
With the kofta mixture prepared, a world of culinary possibilities opens up. Form it into patties for burgers, cook it loose for salads or rice bowls, or shape it into logs for wraps. Complement your kofta with fresh accompaniments like yogurt sauce, pickled onions, lettuce, or tomato for endless variations.
The versatility of kofta allows for easy integration into a variety of meals. Whether you are focusing on calorie-conscious options or simply exploring new flavor combinations, kofta provides a flexible and satisfying base.
For a lavash wrap, shape the kofta into thin ovals or rectangles. A helpful tip is to wet your hands to prevent sticking.
Place the formed kofta on a cast iron griddle over medium heat. Cook until nicely browned on the outside and juicy on the inside. Cooking time will depend on size and thickness, but generally, a few minutes per side should suffice.
While the kofta cooks, prepare a quick yogurt sauce. Combine yogurt, lemon zest, lemon juice, a grated garlic clove, sumac, black pepper, and salt. Adjust seasoning to taste.
Once the kofta is cooked, remove it from the pan and let it cool slightly. Dice tomatoes, prepare arugula, and gather pickled onions.
To assemble the wrap, spread a spoonful of yogurt sauce on a piece of lavash bread. Add a layer of arugula, diced tomatoes, pickled onions, and plenty of kofta. Top with more yogurt sauce.
Roll the lavash tightly and toast it on the griddle for added warmth and texture. Slice in half and enjoy the juicy, flavorful kofta wrap.
The taste test reveals the magic of kofta: juicy, unctuous, and bursting with fresh flavors. This versatile dish offers endless customization options. Experiment with different ground meats, spices, and serving styles to create your own signature kofta creations. From salads to burgers to wraps, the possibilities are limited only by your imagination.
