Kofta with Yogurt-Tahini Sauce
Adapted from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, I changed the recipe a bit, grating the onions rather than chopping them. While red pepper flakes probably arent traditional, I liked the little bit of spiciness they added. If you have it, you could try these with Lebanese spice mixture, baharat in place of the ras el hanout, which would add another kind of spicy aroma. Because Elizabeth is gluten-intolerant, she uses quinoa in her kofta. She cooks 1/4 cup (45g) of rinsed quinoa in 1/2 (125ml) water with a large pinch of salt for 15 minutes in a small saucepan. Remove from the heat and let sit for 15 minutes, covered. To plump bulgur, start with the same amount of bulgur and hot water, bring to a boil, cover, then remove from heat. Drain and gently squeeze out any extra water. But different types of bulgur can vary so check the instructions for the bulgur that youre using for recommendations on how to prepare it. I prefer to use regular, rather than Greek yogurt, for the sauce. Greek yogurt is quite thick and if you do use it, you may need to thin it with water or milk.
Adapted from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, I changed the recipe a bit, grating the onions rather than chopping them. While red pepper flakes probably arent traditional, I liked the little bit of spiciness they added. If you have it, you could try these with Lebanese spice mixture, baharat in place of the ras el hanout, which would add another kind of spicy aroma. Because Elizabeth is gluten-intolerant, she uses quinoa in her kofta. She cooks 1/4 cup (45g) of rinsed quinoa in 1/2 (125ml) water with a large pinch of salt for 15 minutes in a small saucepan. Remove from the heat and let sit for 15 minutes, covered. To plump bulgur, start with the same amount of bulgur and hot water, bring to a boil, cover, then remove from heat. Drain and gently squeeze out any extra water. But different types of bulgur can vary so check the instructions for the bulgur that youre using for recommendations on how to prepare it. I prefer to use regular, rather than Greek yogurt, for the sauce. Greek yogurt is quite thick and if you do use it, you may need to thin it with water or milk.
- 1/4 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 tablespoon chopped fresh mint
- 1/4 teaspoon freshly ground black pepper
- 4 cloves garlic peeled and minced
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon kosher salt or sea salt
- 1 pound (450g) ground lamb
- 1/4 cup (60g) cooked bulgur or quinoa ((see headnote))
- 1 teaspoon ras el hanout
- 1 teaspoon red pepper flakes ((optional))
- 1/4 cup chopped flat-leaf parsley
- 1 small onion (peeled)
- 1/3 cup (80g) tahini
- 1/4 teaspoon kosher salt or sea salt
- 1 cup (240g) plain yogurt (preferably not greek yogurt)
- 2 1/2 tablespoons freshly squeezed lemon juice
- big pinch cayenne pepper or hot red pepper powder
- Carbohydrate 6.01808249919028 g
- Cholesterol 0 mg
- Fat 0.236772499985725 g
- Fiber 1.0953312560016 g
- Protein 1.00841062491572 g
- Saturated Fat 0.0370918749976149 g
- Serving Size 1 1 serving (164g)
- Sodium 7.01981249890755 mg
- Sugar 4.92275124318868 g
- Trans Fat 0.0513477499956814 g
- Calories 26 calories
Step-by-step
- Soak 8 wooden skewers in water for 30 minutes. Put all the ingredients in a medium-sized bowl, except for the onion.
- Grate the onion into the bowl with the other ingredients.
- Use your hands to gently mix the ingredients together until well-combined, but do not overmix them, which can make the kofta tough.
- Divide the ground lamb mixture into 8 portions and using your hands, shape one part into an oval about 4-inches (10cm) long. Press one skewer in the center then use your hands to mold the lamb around the skewer, finishing by pressing it flat. Lay it on a tray or plate, and repeat with the remaining ground lamb and skewers.
- The skewers can be cooked over a hot grill, brushed with oil, until cooked through, or in a grill-pan or skillet on the stovetop, turning them over midway during cooking. Theyll take about 6 to 8 minutes, total, to cook.
- In a medium-sized bowl, mix together the tahini, garlic and salt.
- Stir in the yogurt, lemon juice, parsley and red pepper, until smooth. If the sauce is too thick, thin it with a small amount of water or milk. Add additional salt, lemon juice and pepper, to taste.
A Weeknight Winner: Kofta with a Creamy Yogurt-Tahini Sauce
This recipe for Kofta with Yogurt-Tahini Sauce has become a staple in my weeknight dinner rotation. It's a delicious and surprisingly easy meal that's perfect for a busy week, or even a relaxed weekend. I adapted it from a recipe I found, making a few tweaks to suit my taste. I love the bright, fresh flavors of the herbs and the creamy, tangy sauce that perfectly complements the savory lamb.
The best part is, the prep work is minimal. While the kofta does require a bit of hands-on mixing, the process is very therapeutic. The grating of the onion adds a subtle sweetness and texture that I find far superior to chopping. I also added a pinch of red pepper flakes, just to give it a little kick. If you’re not a fan of spice, you can easily omit this or use a milder spice. One could even experiment with other flavor combinations; I imagine a Lebanese spice blend would be delicious!
The yogurt-tahini sauce is incredibly simple to whip up. I prefer regular yogurt to Greek yogurt, finding the latter too thick. If you do use Greek yogurt, just add a splash of water or milk to thin it out. The sauce is also easily customizable; adding more lemon juice will heighten the tartness while extra parsley will amplify the herbaceous notes. Salt and pepper are your friends here – adjust to your preference!
Serving Suggestions: This dish is incredibly versatile. I often serve my Kofta with a side of fluffy rice, a vibrant salad, or even some roasted vegetables. It's also great for entertaining. The kofta can be prepped ahead of time and cooked just before serving, making it a perfect option for gatherings with friends and family.
The beauty of this dish lies not only in its incredible flavor profile but also in its simplicity. It’s a delicious and impressive meal that doesn’t require hours in the kitchen. This recipe has quickly become a favorite in my household. It's a dish that’s both satisfying and endlessly adaptable, a true testament to the magic of simple ingredients and a bit of culinary creativity.
Tips and Variations:
- Meat Substitute: For a vegetarian option, you can substitute the ground lamb with ground vegetables such as zucchini, eggplant, or mushrooms.
- Spice It Up: Feel free to experiment with different spices. Adding a pinch of cayenne pepper or using a different spice blend, like baharat, can elevate the flavor profile.
- Make it Ahead: You can prepare the kofta mixture ahead of time and store it in the refrigerator for up to 24 hours before cooking.
- Grill or Pan-Fry: The Kofta can be cooked in various ways – on a grill, in a grill pan, or even in a skillet.
Whether you're a seasoned cook or just starting out, this recipe is a must-try. Its delicious, easy to make, and will be a surefire hit with everyone who tastes it. It's the kind of dish that makes you feel like a culinary expert, even if you're just a home cook at heart.
