Kofta are at their most satisfying when served with a large dollop of tzatziki and pita bread, but you can also serve the meatballs hors-d’oeuvre-style with the tzatziki on the side.
Lamb Kofta With Tzatziki
Savoury Middle Eastern lamb meatballs served with pita bread and homemade tzatziki.
Ingredients
Tzatziki
- 1 small English cucumber peeled and halved lengthwise
- ¼ cup Greek yogourt
- 3 sprigs mint chopped
- 3 tbsp olive oil
- 1 clove garlic finely chopped
- ½ lemon juiced
- pinch salt
Kofta
- ½ onion finely chopped
- ½ bunch mint
- ½ bunch cilantro
- 500 g ground lamb
- 1 clove garlic minced
- 1 egg yolk
- 1 tsp + pinch ground cumin
- 1 tbsp paprika
- pinch salt
- pinch freshly ground black pepper
- 3 tbsp olive oil
- 6 pieces pita bread warmed
Instructions
Tzatziki
- Grate half of cucumber using large holes of a box grater. Using a vegetable peeler, thinly slice remaining cucumber half into ribbons. Transfer all cucumber into a colander and sprinkle with pinch salt. Let sit for 10 minutes. Squeeze cucumber and transfer to bowl.
- Stir in yogourt, mint, olive oil, garlic and lemon juice. Season with salt.
Kofta
- In large bowl, mix together onion, mint, cilantro, lamb, garlic, egg yolk, cumin, paprika, salt and pepper for seasoning.
- Using hands, divide lamb mixture into 28 equal portions and roll into balls.
- Heat half of the olive oil in a large skillet over medium-high heat; in batches, cook kofta balls, turning until browned all over and no longer pink inside. Repeat with the remaining oil and kofta balls.
- To serve, spread pita with tzatziki topped with kofta. Garnish with mint and cilantro leaves.
