Lamb Kofta for One
There's something special about a good bowl. Protein, grains or rice, veggies, and a nice spread. If you love lamb and garlic, you'll really enjoy this kofta recipe.
For those who’ve never had a chance to check out my shawarma and jerk bowl pop-up (we’ll be back with this menu on 5/31 at Florian East) I l o v e a good rice bowl. So filling yet still healthy and you can customize them to hit whatever food groups you need. As a Detroiter, lamb kofta or just shaved lamb is one of my favorite proteins for a rice bowl since Detroit has such a strong background in middle-eastern cuisines.
Kofta comes from the Persian word “kuftan” which describes the term to ground or grind. The dish consists of spiced ground meat that is served around the Middle East, North Africa, and Central Asia. Depending on where it is served, it can be grilled on skewers, simmered in sauce, or baked in a tray.
In this recipe, we’ll be searing our koftas or you can use an indoor grill. I’ve paired mine with my garlic hummus recipe you can find below.
Simple Garlic Hummus Dip
One of the best parts of living on the westside of Detroit is being introduced to many delicious Mediterranean dishes from local Dearborn restaurants. I enjoy shawarmas (especially from Bucharest Grill or La Pita), kafta, kabobs, garlic spread, and of course- hummus. Hummus is a Mediterranean dish made of chickpeas/garbanzo beans, olive oil, lemon juic…
This kofta recipe is scaled perfectly for those who need a quick dinner option for a rice bowl or mezze platter. For two servings, I would suggest doubling the entire recipe (x2).
What to Get:
1/4 lb ground lamb
1 tablespoon finely minced shallot
1 garlic clove, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped mint
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Pinch of allspice
Salt and black pepper, to taste
1–2 teaspoons avocado oil (for skillet)
What to Do:
In a bowl, combine the lamb, onion, garlic, herbs, and spices. Mix gently until just combined—don’t overwork it.
Shape the mixture into two or three small oval patties (or logs).
Heat olive oil in a small skillet over medium to medium-high heat.
Once hot, place the kofta in the skillet. Sear for about 3–4 minutes per side, turning once, until browned and cooked through (internal temp should reach 160°F/71°C).
Let rest for a minute or two before serving.
Serve hot with garlic toum, warm pita, and a fresh herb salad and pickled veggies. Don’t forget to tage @elle.thefoodie in your pics!