Lebanese lamb kofta

Also known as kofta, kafteh or kofteh, these juicy lamb or beef patties are usually grilled over charcoal for an added smoky flavour.

Credit: SBS Food

• serves

  4

• prep

  2 minutes

• cook

  10 minutes

• difficulty

  Easy

This program is currently unavailable.

Explore over 15,000 hours of stories from around the globe with SBS On Demand.

Ingredients

• 1 kg minced lamb
• 1 yellow onion, finely diced 
• ½ bunch parsley, finely chopped 
• 1 tbsp salt 
• 2 tbsp black pepper 
• 2 tsp Lebanese 7-spice (baharat)

Parsley and onion salad

• 1 red onion, thinly sliced 
• 5 stalks parsley, leaves picked 
• 1 tsp sumac

To serve

• 2 tomatoes, cut into wedges 
• 2 lemons, cut into wedges
• Lebanese flatbread, cut into wedges

Instructions

1. Use your hands to mix the lamb, onion, parsley, salt, black pepper and Lebanese 7-spice, ensuring all of the spices are evenly distributed through the mince.
2. Rub a little vegetable oil on your hands. Form in portions, about 3 inches long, and 1 inch thick. Flatten slightly in your hands.
3. Heat a heavy grill pan over medium heat and grill the kofta for 3-4 minutes on each side.
4. Toss the parsley leaves and sliced red onion with a good pinch of sumac.
5. Serve the kofta with the salad, slices of flatbread and tomato and a wedge of lemon.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This program is currently unavailable.

Explore over 15,000 hours of stories from around the globe with SBS On Demand.