Lamb kofte

Lamb kofte

By
From
Ben's BBQ Bible
Makes
10 kofte or 5 burgers
Photographer
Billy Law

Throughout North Africa and the Middle East, kofte generally refers to lamb mince, either in meatball form or squashed by hand onto long skewers and cooked over braziers. I have encountered other meat varieties such as camel and beef, but more often than not it is lamb.

Some of my fondest memories of travelling through Morocco are of the souk stallholders busily cooking over charcoal braziers, the smell and the hectic atmosphere as disorienting as they were inspiring. The Djemma el Fna, a massive square in Marrakech, is just about the best street food market in the world.

I got this recipe from a butcher in Casablanca, merely by observation, and you can use it however you wish. I like to make big lamb burgers using kofte, so I’ve included the recipe here. I would serve the kofte in wraps instead of buns though.

You can also use the mixture to make Lamb burgers

Ingredients

Quantity Ingredient
500g lean lamb, finely minced
2 tablespoons chopped sweet marjoram or oregano
4 tablespoons chopped flat-leaf parsley
4 chopped spring onions
1 teaspoon ground cumin
salt
freshly ground black pepper
1 egg, beaten

To serve

Quantity Ingredient
5 flatbreads
good-quality hummus
* tabouleh [rid:3823], to serve

Minted yoghurt

Quantity Ingredient
1/2 bunch mint, leaves chopped
100g plain yoghurt
salt
freshly ground black pepper
5 tablespoons Harissa

Method

  1. Combine the lamb with the herbs, spring onions, cumin, salt and pepper. Mix together really well.
  2. Add the beaten egg and combine with a wooden spoon until the egg is completely incorporated. Leave to rest for 30 minutes.
  3. Take small balls of the lamb mixture and squeeze them onto 10 metal skewers, into long sausage shapes.
  4. Cook over hot coals without a grill rack until well browned all over and cooked through.
  5. Make the minted yoghurt by stirring the chopped mint through the yoghurt and seasoning with salt and pepper.
  6. Lightly toast the flatbreads on one side and spread the untoasted side with hummus. Add some tabouleh, then place two kofte on each. Top with the minted yoghurt and harissa, roll up and serve straight away.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
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