This authentic lamb beef kofta recipe is the only recipe you need. Made with a heavy dose of spices, toasted pine nuts and herbs make these kofta to an adventure by itself.
We recently made a trip to Tel Aviv and as soon we entered the plane back to Germany, we couldn’t wait to serve this amazing middle eastern dish. Kofta are made from ground lamb and beef mixed with onions and spices. They are a special kind of meatball. Grilled and served with a variety of sides.
Pita, salad, dips, like hummus and sauces, there are really a bunch of options. I would recommend our mejadra or our pearl couscous salad and serve everything with tahini. I already told you about my phases, but since a long long time, I am already addicted to tahini.
One of BeastFeasts favourite cuisine, is without a doubt the middle eastern cuisine. It’s all about flavours and spices. They really hit our sweet spot. And the funny thing is, that most of the spices you almost have all in your pantry staple.
Cumin, coriander, cinnamon, paprika are some of them.
Our Tel Aviv trip was mainly focused on experiencing the local cuisine and to visit the places where locals eat. I really love to see their traditional spots.
One of the most amazing places we have been, was Abu Hassan. If you are searching for the best hummus in tel aviv, you will hear about Abu Hassan. I cannot even explain you, how crazy this place has been. This place has maybe five tables, you get just a big bowl of fresh homemade hummus and as a side a raw big onion and some fresh pita bread. This was hilarious, but simply one of the greatest experiences we’ve had in Tel Aviv.
To get back on our kofta. Cinnamon is definitely one of the secret ingredients, which makes them great.
How to make kofta?
This is really simple and easy, simply toss everything into a bowl together, mix it well and form small torpedo like fingers. You can also thread them onto skewers. But just one thing, don’t avoid to get your hands dirty on this. Use your hands and make sure everything is well mixed together.
Can you freeze kofta?
Yes of course. These can be made ahead and put them into the freezer. They can be frozen up to three month. Freeze them on a baking sheet or plate, so their shape stays the same. Then transfer them to a sealable plastic bag to store them.
Serve the Kofta with tzatziki and hummus and enjoy your BeastFeast,
If you make these kofta, be sure to leave a comment and/or give this recipe a rating! We are happy to hear, how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
- 400 g Lamb minced
- 400 g Beef minced
- 1 pcs Onion finely chopped
- 2 pcs garlic Cloves crushed
- 50 g Pine Nuts toasted
- 30 g Fresh Parsley chopped (plus extra for garnishing)
- 1 pcs Hot Chili medium
- 1½ tbsp Cinnamon
- 1½ tbsp All Spices
- ¾ tbsp Nutmeg
- Salt & Pepper to taste
- 150 g Tahini Sesame Paste
- 120 ml Water
- 3 tbsp Lemon Juice
- 1 pcs garlic Clove minced
- 2 tbsp Olive Oil
- Salt & Pepper to taste
- In a big bowl, mix all ingredients for the kofta and mix everything together. (Use your hands)
- Shape them into long “torpedo-like fingers” Each kofta should be roughly 8cm long
- Make sure, the kofta is tight and keeps its shape
- Preheat the oven to 200ºC
- In a medium bowl, mix together tahini, lemon juice, water, lemon juice, water, garlic and a pinch of salt. (The sauce should be little more liquid than honey) Add a tablespoon of water if needed
- Heat up a pan over medium high heat with some olive oil. Sear the kofta and make sure to fry them in batches to avoid sticking together
- All sides should be nicely golden brown, but can be medium-rare in the inside
- Arrange the kofta on a baking sheet with parchament paper and put them in the oven for 2-4 minutes
- Spoon the tahini sauce over the plate as a base. Leave some tahini sauce aside, to drizzle it over them afterwards
- As soon as the kofta come out, place them on the tahini sauce bed, sprinkle some pine nuts and parsley
- Serve it with tahini sauce and some pita bread
- Enjoy your BeastFeast!