Lamb And Sumac Koftas Recipes

LAMB KOFTA WITH LABNEH DIP

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 19

Lamb Kofta with Labneh Dip image

Steps:

Make the meatballs: Mix the lamb and beef with the onion, garlic, breadcrumbs, 1/4 cup water, the parsley, mint, 1 1/2 teaspoons salt, the paprika, cumin, sumac, allspice and a few grinds of pepper until just combined. Form into 1 1/2-inch meatballs (about 20).
Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning, until browned and cooked through, 12 minutes.
Meanwhile, make the dip: Mix the labneh with the lemon juice in a bowl; season with salt. Drizzle with olive oil and sprinkle with sumac. Transfer the meatballs to a platter and sprinkle with mint. Serve with the dip.

Ingredients

1/2 pound ground lamb
1/2 pound ground beef
1/2 small onion, grated
1 clove garlic, grated
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint, plus more for topping
Kosher salt
1 teaspoon hot smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sumac
1/8 teaspoon ground allspice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
3/4 cup labneh (yogurt cheese)
1 teaspoon fresh lemon juice
Kosher salt
Extra virgin olive oil, for drizzling
Sumac, for sprinkling

MUSHROOM-LAMB KOFTA

This recipe is sponsored by Mushroom Council. These kebabs are traditionally made with ground lamb or beef, and they're loaded with meaty, juicy flavor. In this version, rich oyster mushrooms add even more flavor and juiciness.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Mushroom-Lamb Kofta image

Steps:

Heat a medium nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and any liquid released from the mushrooms has cooked off, 4 to 5 minutes. Transfer to a plate and refrigerate until cooled.
Soak twelve 6-inch wooden skewers in water (or use metal skewers). Preheat a grill to medium high. Combine the lamb, parsley, onion, garlic, cumin, sumac, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl. Add the cooled mushrooms and mix well with your hands. Divide the mixture into 12 roughly shaped ovals. Press each oval onto a skewer and form into a 1/2-inch-thick rectangular log (about 4 inches long and 1 inch wide) around the skewer. Transfer to a plate or small baking sheet.
Brush the grill lightly with olive oil. Grill the skewers, turning once, until the meat is marked and just cooked through, about 2 minutes per side. Serve with hummus, baba ghanoush, pita, tabbouleh and/or yogurt.

Ingredients

2 tablespoons extra-virgin olive oil, plus more for the grill
6 ounces oyster mushrooms, trimmed and very finely chopped
Kosher salt and freshly ground pepper
1 pound ground lamb (or use beef)
1/4 cup finely chopped fresh parsley
1/2 small onion, grated and squeezed dry
1 clove garlic, finely grated
1 teaspoon ground cumin
1/2 teaspoon ground sumac
1/2 teaspoon dried oregano
Hummus, baba ghanoush, warmed pita, tabbouleh and/or plain yogurt, for serving

LAMB AND SUMAC KOFTAS

Lamb, apricot and date Koftas given an extra lift with the use of Sumac (Somaq) and Ras El Hanout (Moroccan spice mix)

Provided by BonusMeals

Categories Meatballs

Time 25m

Yield 12 Koftas, 6 serving(s)

Number Of Ingredients 13

Lamb and Sumac Koftas image

Steps:

Combine all ingredients in a large bowl and mix thoroughly by hand. The soy sauce is used in place of salt, apparently it doesn't dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2).
Cover with cling film and place in the fridge for at least an hour.
Take a handful of the mix, place on wooden skewers and mould to shape.
Grill/BBQ turning gently every couple of minutes until browned and cooked through.

Nutrition Facts : Calories 444.5, Fat 30.5, SaturatedFat 13.1, Cholesterol 122.2, Sodium 354.3, Carbohydrate 18.7, Fiber 1.8, Sugar 11.8, Protein 23.6

Ingredients

750 g ground lamb
1 small red onion (finely diced)
2 garlic cloves (finely chopped or garlic press)
6 dried apricots (finely chopped)
8 dried dates (finely chopped)
1/3 cup fresh breadcrumb
1 tablespoon light soy sauce
2 tablespoons ketchup
1 tablespoon fresh coriander (finely chopped)
2 tablespoons sumac (Somaq)
1 -2 teaspoon ras el hanout spice mix
1 egg (whisked)
2 teaspoons toasted sesame seeds (optional)

More about "lamb and sumac koftas recipes"

MIDDLE EASTERN LAMB KOFTA - ONCE UPON A CHEF

Web Jul 12, 2017 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 …
From onceuponachef.com
Cuisine Jewish, Middle Eastern
Total Time 40 mins
Category Dinner
Calories 438 per serving

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, 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 and cover with plastic wrap, then refrigerate until ready to cook.

Lamb And Sumac Koftas Recipes

LAMB KOFTA WITH LABNEH DIP

MUSHROOM-LAMB KOFTA

This recipe is sponsored by Mushroom Council. These kebabs are traditionally made with ground lamb or beef, and they're loaded with meaty, juicy flavor. In this version, rich oyster mushrooms add even more flavor and juiciness.

LAMB AND SUMAC KOFTAS

Lamb, apricot and date Koftas given an extra lift with the use of Sumac (Somaq) and Ras El Hanout (Moroccan spice mix)

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