Middle Eastern Kofta
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Ready to take your taste buds on an adventure? This flavorful Middle Eastern kofta, packed with minced vegetables, nuts, herbs, and spices, is a must for summer cookouts!
Kofta is a Middle Eastern dish made from ground lamb or beef mixed with onions, garlic, and spices. The meat mixture is shaped into balls, patties, or logs, then grilled and served with pita, salad, hummus, and tahini sauce. There are endless variations of kofta throughout the Middle East—I have a fantastic recipe for Persian kofta in my first cookbook—but I learned this version from a kebab maker in the Old City of Jerusalem. His secret was adding minced vegetables, toasted nuts, herbs, and spices to the meat, giving the kofta a deep, complex flavor. Think beyond grilled chicken and burgers; this is what you should be serving at your cookouts this summer!
“This was outstanding! I made this last night in a grill pan and already passed the recipe along to a bunch of friends and family. This is definitely company-worthy.”
What You’ll Need To Make Middle Eastern Kofta
- Pine nuts, almonds, and walnuts: These nuts add a rich, nutty flavor that enhances the texture and complexity of the kofta.
- Yellow onion and garlic: These aromatics provide a savory flavor base and add moisture to the kofta.
- Red bell pepper and jalapeño pepper: The red bell pepper adds a touch of sweetness, while the jalapeño pepper brings a mild heat.
- Cilantro: This fresh herb adds a bright, aromatic element, giving the kofta a fresh and vibrant taste.
- Ground lamb (or Ground Beef): Lamb offers a rich, distinctive flavor that is slightly gamey, which pairs wonderfully with Middle Eastern spices. Its higher fat content makes the kofta juicy and succulent. Beef provides a milder flavor compared to lamb, making it a great option for those who prefer a less intense taste.
- Cumin, cinnamon, cardamom, cloves: These spices add warmth, depth, and an authentic Middle Eastern flavor to the kofta.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, place the nuts in the bowl of a food processor fitted with the steel blade.
Pulse until finely chopped but not pasty.
Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Set aside to cool. (But don’t leave the nuts in the pan, as the residual heat may cause them to burn.)
Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first).
Pulse until the vegetables are finely minced but not puréed.
Set a fine sieve over a bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible.
In a large bowl, combine the minced veggies, nuts, lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper.
Using your hands, mash the mixture together until evenly combined.
Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and 1/2 inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet, cover with plastic wrap, and refrigerate until ready to cook.
Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side or until cooked through.
Serve the kofta with warm pita and accompaniments and enjoy!
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Middle Eastern Kofta
Ready to take your taste buds on an adventure? This flavorful Middle Eastern kofta, packed with minced vegetables, nuts, herbs, and spices, is a must for summer cookouts!
Ingredients
- ¼ cup each pine nuts, almonds, and walnuts (total ¾ cup)
- 1 small yellow onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 small red bell pepper, roughly chopped
- 1 small jalapeño pepper, seeds and ribs removed, roughly chopped (see note)
- ½ cup cilantro leaves, gently packed (okay to substitute parsley)
- 2 pounds ground lamb or (80% lean ground beef)
- ¾ teaspoon ground cumin
- Heaping ¼ teaspoon ground cinnamon
- Heaping ¼ teaspoon ground cardamom
- Heaping ¼ teaspoon ground cloves
- 1½ teaspoons salt
- ¼ teaspoon white pepper
- Tzatziki and hummus, for serving
Instructions
- Place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients, and set aside to cool. (Don't leave the nuts in the pan, as the residual heat may cause them to burn.)
- Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first). Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.
- To the veggies and nuts, add the lamb (or beef), cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined.
- Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and ½-inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet and cover with plastic wrap, then refrigerate until ready to cook.
- Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side or until cooked through. Serve with tzatziki and hummus.
- Note: If you like your kofta spicy, reserve some of the seeds from the jalapeño pepper and add them with the vegetables. Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
- Make-Ahead: The patties can be made and refrigerated up to two days ahead of time.
- Freezer-Friendly Instructions: The uncooked patties can be frozen for up to three months. (Freeze the patties on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
Pair with
Nutrition Information
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- Serving size: 4 meatballs
- Calories: 438
- Fat: 36 g
- Saturated fat: 14 g
- Carbohydrates: 4 g
- Sugar: 1 g
- Fiber: 1 g
- Protein: 23 g
- Sodium: 382 mg
- Cholesterol: 95 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Made this for the first time last night. It was a great starting point for me to try a second time. I found the spices and vegetables did not shine through as I would have liked, so will up the quantity next time.
Incredible texture and taste.
Many of Jenn’s recipes are my go to, but this one is quite special. We love it at home and I have wowed even the pickiest eaters. I usually serve it with the spiced basmati rice recipe and a fattoush salad.
Absolutely delicious! I made these last night for dinner for my husband and me. I halved the recipe since we were only 2 people, but we couldn’t stop eating them. I made 14 of the patties-only 3 are left. The tzatziki was so good with it. I served it with cilantro rice and steamed green beans. Restaurant worthy.
Made these tonight, and they were delicious! I subbed all beef because we were going to be bringing some to a friend who doesn’t eat lamb, and they were still extremely flavorful and juicy. We’re big lamb fans here (being Greek myself) so I’m looking forward to trying the recipe as written. I found the recipe easy to put together because you only have to rough chop everything. My only difficulty was turning them on the grill fast enough 🤣 I served these with (store bought) pita and hummus. I think I’ll add a tomato/cucumber salad next time, too. Thanks for another great recipe, Jenn!
I made these again with lamb, and WOW!!
I made these the other day and they were fantastic! I skipped the almonds (not a fan!). I didn’t want to grill or broil them, so I browned them in canola oil in a skillet than baked them at 375F on a baking sheet for about 8 minutes, until they were 165F. Enjoyed them with homemade hummus, they were amazing. Sadly, I forgot to take pix, they were beautiful. I will next time! And will make your recipe for naan.
Hi Jen,
I just made your Persian kofta with tzatziki from your cookbook Once Upon a Chef, the cookbook. I love it and look forward to making the full recipe with naan bread for company. I’m sorry but I have no where else to ask this question.
I only made half the recipe and used 2 Tbls. oat milk instead of milk (need dairy free).
They were so good, but fall apart moist. Do you have any recommendations to firm them up?
Hi Cheryl, glad you liked the kofta but sorry you had a problem with them falling apart! If you make them again, I’d omit the gelatin and cut the milk back to 3 tablespoons. Hope you have better luck next time!
Hi Jenn, Do you have the recipe for the awesome looking salad shown in the picture of this recipe? The prep and the picture makes this look soooooo inviting. LOL
Hi Lawrence, That’s not an actual recipe of mine — it’s just a combo of tomatoes, cucumbers, and red onion mixed with olive oil, lemon, cilantro, salt, pepper, and za’atar. You could give that a try. This would also be good with my Israeli salad.
My sister is highly allergic to bell peppers. Is there anything else I can use to substitute or should I just omit it?
Hi Vicki, I’d substitute one large or two medium carrots. Enjoy!
Fabulously tasty, especially on your naan with your tzatziki and some tomatoes, onions, and greens. We love gyros, and this is a great substitute that we can enjoy at a moment’s notice. Extras are wonderful for snacks. (we cook ahead so there are quick heat-ups from the freezer for drop in guests and fast meals on dog tired nights. That way, grilling can be done when the sun shines and the flavor is preserved for rainy days.)
The old saying “never make a new recipe for the first time when cooking for guests” has been put to the lie now that I am regularly cooking your recipes. Not one recipe has been a miss. I have been singing your praises to my friends, and those who’ve shared meals with us are onto your site in a flash. Thank you so much for your careful recipe trialing and instructions which ensure success, if people follow them without question. You are a skilled teacher, and from what I have read in comments, VERY patient.
💗