Found all over Turkey and the Middle East, köfte (KOF-ta) are essentially meatballs, often made from lamb. They’re traditionally served with warm flatbread, raw onions, and plain yogurt, but they’re also delicious paired here with a bright, tangy yogurt sauce. The spice mix makes more than you’ll need—use it on beef, pork, and grilled vegetables, or stir it into hummus and other dips. You can make your own pomegranate molasses if you can’t find it in stores.
Delicious!! We’ve made these 3-4 times this summer. We sous vide them in advance and take them camping to finish on the campfire. Kids devour them. We also enjoy serving them with the Chickpea and Cauliflower Salad which I also prepare in advance and take in separate containers to toss at the campsite. An excellent recipe!
Am amazed there are no other reviews. I have made these several times for dinner parties over the years (the recipe appeared in FC back in 2014). They are really tasty, despite being relatively simple to prepare. I follow the recipe, though last night I decided to forgo the skewers (when I have used skewers before I find that either the mixture is not robust enough to avoid the skewer just ripping away, or the skewer doesn’t grip the meat well enough to turn the Kofte). So, I used tongs and cooked them on a cooktop cast-iron grill plate. The tartness of the mint and pomegranate yoghurt complements the richness of the grilled lamb. I served it with unseasoned brown rice and the Chickpea and Cauliflower Salad with Curry vinaigrette (FC Issue #165, May/June 2020) - all 4 of us loved the complementary flavors. Will definitely make again.
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