Lamb Kofta with Fattoush
Savor the irresistible flavors of Middle Eastern cuisine with this Lamb Kofta with Fattoush recipe, a feast for both the palate and the eyes. Juicy, spiced lamb koftas are seasoned with warm notes of cumin, coriander, cinnamon, and paprika, then cooked to perfection for a rich, aromatic experience. Paired with a vibrant Fattoush salad—tossed with crisp pita, fresh vegetables, and a zesty touch of sumac—and a creamy, herb-infused yogurt sauce, this dish is a harmonious blend of textures and tastes. Ready in just under an hour, it's an ideal choice for a dinner full of bold, refreshing flavors. Perfect for bringing a touch of Mediterranean magic to your table, this recipe ensures every bite is as delicious as it is wholesome.
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Recipe Information
Ingredients
- 500 grams ground lamb
- 1 yellow onion
- 3 garlic cloves
- 30 grams parsley
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoons paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 pita bread
- 2 tomatoes
- 1 cucumber
- 4 radishes
- 1 head romaine lettuce
- 15 grams mint leaves
- 3 tablespoons lemon juice
- 1 teaspoons sumac
- 150 grams plain yogurt
- 10 grams fresh dill
Instructions
Grate the yellow onion and squeeze out excess moisture with a clean kitchen towel or paper towel.
Finely chop the parsley and garlic cloves.
In a large bowl, combine the ground lamb, grated onion, chopped parsley, garlic, ground cumin, coriander, cinnamon, paprika, salt, and black pepper. Mix well to distribute the spices evenly.
Shape the lamb mixture into oval-shaped kofta about 2-3 inches long. You should have around 8-10 kofta.
Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium heat. Cook the lamb kofta for 8-10 minutes, turning occasionally, until browned and fully cooked through.
While the kofta cook, prepare the Fattoush salad. Toast the pita bread in a dry skillet or toaster until crisp. Break it into bite-sized pieces and set aside.
Chop the tomatoes, cucumber, radishes, and romaine lettuce into bite-sized pieces. Finely chop the mint leaves.
In a large bowl, combine the chopped vegetables, toasted pita, and mint leaves. Drizzle with the remaining 1 tablespoon of olive oil, lemon juice, and sprinkle with sumac. Toss to coat evenly.
In a small bowl, combine the plain yogurt with chopped fresh dill and a pinch of salt to create a simple yogurt sauce.
Serve the lamb kofta hot alongside the Fattoush salad and dollop the yogurt sauce over the plate or serve it on the side.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 16.7 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 261 mg | 20% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1508 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
