“I am the original meatball”, said the Kofta.
From the original Persian cylindrical cigar sized shape to the Italian sphere known as the meatball, in all your forms Kofta, you are timeless.
Kofta is thought to originate from the Persian Koofteh, which means pounded meat. As it travelled the world, it met Lebanon in its early voyages. Then, Kofta lived through generations of ingredients and Lebanese taste buds. What our Persian friends first created with saffron, lamb and egg yolk, has become a bouquet of flavours from town to town.
I will soon fill you in on a story, written over this delicious meal. For now, Here is my take on Kofta through a simple recipe.
Prep 10-15 mins
Make 15-20 mins
Total 25-30 mins
Author: The Lesbanese Cook
Yield 2 people
- 250g Mince Lamb
- ½ a Large Onion Diced
- 1 tbsp Tahini
- 1 tsp Pomegranate Molasses
- ½ tsp Cinnamon
- ½ tsp All spice
- ½ tsp Salt
Mix the ingredients together.
Make 12 balls out of the mixture, shape each one like a sausage. Or a cigar. Or that shape that’s in the photos. Can’t do it? A small meatball will do just fine!
Grill it for a total of 10 minutes under high heat, turning it around half way through.
Say what? You’d like a dollop of Greek yoghurt to enjoy it with?
I totally agree.