Lamb Kofta Recipe with Yogurt Sauce Recipe | Club Foody
Kofta, kafta, keftés, köfte… ?
According to a study done by a private food company, there are 291 different kinds of Kofta and I thought I could add another version… mine!
Now let’ talk about it… Kofta is a meatball made with either chicken, beef, mutton, lamb or pork. The meat is mixed with fresh ingredients, herbs and spices. Depending on the region, the spelling as well as the ingredients may vary.
I was introduced as a teenager to Egyptian food. My father knew a gentleman who was from Cairo and many times when I was visiting my dad (yes my parents were divorced…), this man was making a dish from his country. There was so much taste in his food… flavors I never thought could go so well together – oh and some spiciness but not too much that I couldn’t handle it without drinking a liter of water and eating half a loaf of bread.
A few years later I found a few Middle-Eastern restaurants in Montréal with my culinary friend Mario. After I moved to southern Ontario, I started travelling a lot and one of my favorite spots to go for a few days was New York City.
While visiting the Big Apple, I discovered a restaurant in the heart of Greenwich Village where they were making awesome food from the Middle East. It’s Mamoun’s Falafel and after many years, it’s still around. This is where my passion to cook this incredible cuisine all started.
Many of you know that Egypt and Jordan are on my bucket list. Since childhood, I always wanted to go to Egypt. I have tons of books on that incredible country and its fascinating ancient history. Because of it, I wanted to become an archeologist when I’d get older… or a journalist. At least I did one of the two.
When I discovered this little gem in New York (Mamoun's Falafel), I met a couple from Amman and the way they described their country gave me another reason to want to go to visit that part of the globe. This is when I added Jordan to my bucket list. Petra, Aqaba, the Dead Sea as well as Wadi Rum are Jordanian places that are as intriguing as Egypt
One of their dishes that was easy for me to make beside Hummus and Baba Ganouj was Lamb Kofta also spelled Kafta or köfte or keftés… As I mentioned, it all depends where it’s from. The way I prepare my Lamb Koftas is more Jordanian style as supposed to other countries.
Now here’s the way I like to serve them. When it’s not BBQ season or just too cold outside to venture out to the grill, I serve them with flatbread and a yogurt sauce. Other times when it’s nice and warm outdoors, I put these lamb Kofta meatballs in sliders and top them once again with my yogurt sauce but also with my Muhammara which I will post next year… stay tuned!
Some of you might not be big lamb fans but this recipe can surprise you! The combination of ingredients along with mint, parsley and other spices gives these meatballs a totally new aspect of flavors! David, my husband, is not a lamb type of guy and he loves this dish.
As grilling is here, this is a delicious change to add to your BBQ recipe folder and amaze everyone at your next backyard party with these scrumptious Middle East meatballs! Bon Appétit
YOGURT SAUCE • ½ cup plain yogurt • 1 tbsp. tahini • ½ tbsp. fresh squeezed lemon juice • 1 tsp. mint leaves, finely chopped • Freshly ground black pepper, to taste • ½ tsp. cumin
In a small bowl, stir in all the ingredients; taste and adjust if necessary. Cover and refrigerate until ready to serve, about 30 minutes.
To make your own Tahini, click on this link… Homemade Tahini
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