Ingredients with Measurements:
- 1 pound ground lamb
- 1/2 cup finely chopped walnuts
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped mint
- 1/4 cup finely chopped onion
- 1/4 cup breadcrumbs
- 1 egg
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pomegranate seeds
Special equipment needed:
- Mixing bowl
- Skewers
Step-by-step instructions:
1. In a mixing bowl, combine the ground lamb, chopped walnuts, parsley, mint, onion, breadcrumbs, egg, cumin, coriander, cinnamon, salt, and black pepper. Mix well.
2. Divide the mixture into 8 equal portions and shape each portion around a skewer, forming a sausage shape.
3. Preheat a grill or grill pan to medium-high heat.
4. Grill the köfte for 8-10 minutes, turning occasionally, until cooked through and browned on all sides.
5. Remove the köfte from the grill and sprinkle with pomegranate seeds.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 29g
Carbohydrates: 10g
Protein: 31g
Sodium: 380mg
Sugar: 2g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb
- Almonds or pistachios can be used instead of walnuts
- Dried mint can be used instead of fresh mint
- Red onion can be used instead of white onion
Variations:
- Add a teaspoon of harissa paste to the köfte mixture for a spicy kick
- Serve with a side of tzatziki sauce for dipping
- Top with crumbled feta cheese for added flavor
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill
- Use a meat thermometer to ensure the köfte is cooked to an internal temperature of 160°F
- Make sure the köfte is evenly shaped around the skewer to ensure even cooking
Storage instructions:
Leftover köfte can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the köfte in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the köfte on a platter and sprinkle with additional pomegranate seeds and chopped herbs for a colorful presentation.
Garnishes:
- Chopped fresh herbs
- Pomegranate seeds
- Lemon wedges
Pairings:
- Rice pilaf
- Grilled vegetables
- Hummus and pita bread
Suggested side dishes:
- Greek salad
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the köfte is falling apart on the grill, add more breadcrumbs to the mixture to help bind it together
- If the köfte is dry, add a tablespoon of olive oil to the mixture before shaping it around the skewers
Food safety advice:
- Make sure the köfte is cooked to an internal temperature of 160°F to ensure it is safe to eat
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination
Food history:
Köfte is a popular Middle Eastern and Mediterranean dish made from ground meat and spices. It is often shaped into small meatballs or sausage shapes and grilled or fried.
Flavor profiles:
The lamb köfte is savory and slightly sweet from the addition of cinnamon and pomegranate seeds. The walnuts add a nutty crunch to the dish.
Serving suggestions:
Serve the köfte with a side of rice pilaf and grilled vegetables for a complete meal.
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Region: Turkish