Lamb kofta from the streets of Lebanon

I remember eating these on the streets of Lebanon and Turkey — and they’ve stuck with me ever since. There’s something so special about eating them with your hands, encased in fresh bread, served with grilled tomatoes, onions, fresh herbs, and a dusting of sumac.

There are countless ways to make kofta. Traditionally, they’re shaped onto skewers and cooked over an open charcoal fire — but not everyone has the time or setup for that. This version gives you the same bold, satisfying result with less fuss. You can still put them on skewers if you like, but grilling them in the oven works beautifully too. That’s how I made mine, and it’s the perfect way to recreate those flavours at home.

For the kofta :

500g beef mince or lamb mince

1 small handful of mint, finely chopped

1 small handful parsley, finely chopped

1 red onion, grated

2 cloves garlic, grated

1 tsp Arabic spice mix (see my recipe)

1 tsp paprika

1tsp tomato paste

Salt and white pepper to taste

 Mix and emulsify the meat:
The mixing process is the most important part of making kofta. Combine all the ingredients in a large bowl, then use                     your hands to knead the mixture for about 5 minutes. This kneading action helps the proteins emulsify, which means the            meat will hold together properly and have that firm, bouncy texture when cooked.
( No breadcrumbs or egg are needed — the emulsification does all the binding for you.)

• Shape the kofta:
  Once the mixture is sticky and well combined, shape it into long oval patties or press it around skewers if you prefer a more traditional look.
  
  
  
  
  

• Cook:
  
  
  
  

• Oven method (easy): Place the koftas on a lined baking tray and grill or roast at 200 °C for 20–25 minutes, turning once halfway through, until cooked through and slightly charred on the outside.
  
  
  
  
  

• Grill method (traditional): Cook them over hot coals or a grill, turning until golden and slightly smoky.
  
  
  
  
  

• Serve:
  Serve your kofta with whole roasted onions and tomatoes, plenty of fresh herbs, whipped tahini, soft bread, and sumac-dusted onions.

  Arabic Spice blend 

  Description
  This spice mix is essential in my spice cabinet — the one I always come back to. It’s incredibly versatile and adds depth and warmth to so many dishes, but I especially love using it in meat-based recipes like kofta, kibbeh, chicken with rice and nuts, or slow-cooked stews.

  A little really does go a long way. Traditionally, in the Middle East, spice blends lean towards the warm, aromatic end of the spectrum — with clove, cinnamon, and allspice creating that instantly recognisable flavour that fills the kitchen with fragrance the moment it hits the pan.

   Ingredients

  2 tbsp white or black pepper (white gives a more subtle, rounded flavour)
  3 whole cloves
  1 tbsp coriander seeds
  2 cardamom pods
  4 bay leaves
  1 tbsp ground cumin
  2 sticks cinnamon (or 2 tsp ground)
  1 tbsp ground allspice
  1 tbsp paprika
  
  
  
  

  Method

  1. Toast the spices:
     Place the pepper, cloves, coriander seeds, cardamom, bay leaves, and cinnamon sticks in a dry pan over medium heat. Gently toast them for 2–3 minutes, shaking the pan often, until fragrant — be careful not to burn them.
     
     
     
     
     

  2. Grind:
     Allow the spices to cool slightly, then grind them in a spice grinder or mortar and pestle until fine. Add the ground cumin, allspice, and paprika and mix well.
     
     
     
     
     

  3. Store:
     Transfer the spice blend to an airtight jar and store it in a cool, dark place. It will keep its flavour beautifully for up to 6 months.