Koftas are meatballs that are typically found in Middle Eastern, Balkan, Indian and South Asian cuisines. Like Italian meatballs, they’re a mixture of multiple ingredients including meat, spices and nuts. These Koftas are made with Middle Eastern-inspired ingredients.

When I saw this recipe my mind must have assumed that it was made with lamb as that’s what I purchased. It wasn’t until I read it more carefully (just before cooking it) that I realized that the recipe called for beef. It was too late at that point, so I stuck with my original thought. All was good as they turned out very well.  And, Ed concurred that he would have used lamb, too. I now know that many koftas are made with lamb.

What I found unique about this recipe was the addition of ground pistachios. Think of them acting as a binding agent as breadcrumbs would in Italian meatballs. The pistachios provide a nice flavor addition plus are gluten/wheat-free.

These koftas are easy to make in a food processor with no real fear of over processing. The end result is a spreadable consistency. I used a cookie scoop (think small ice cream scoop) to make uniform koftas which makes for more even cooking.

I served these along with a cucumber, mint and dill Greek yogurt sauce. I like how simple yogurt sauces pair with Middle Eastern lamb dishes. While we enjoyed them as a main dish, you could also serve them as an appetizer or part of a small plates meal.

Lamb-Pistachio Koftas

 

Lamb-Pistachio Koftas
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Recipe type: Main Dish
Author:
Serves: 16 to 18 patties
Ingredients
  • ⅔ cup shelled, roasted and unsalted pistachios
  • 1-3/4 teaspoon dried mint
  • 3 garlic cloves
  • 1 pound ground lamb
  • 5 tablespoons chopped fresh dill, divided
  • 5 tablespoons chopped fresh mint, divided
  • ¾ teaspoon ground allspice
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • Salt and freshly ground pepper
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons grapeseed oil (or other neutral oil)
  • 1 cup plain Greek yogurt
  • 1 half cucumber, chopped
Instructions
  1. In a food processor, pulse pistachios and dried mint until coarsely chopped. Reserve 2 tablespoons for sprinkling. Process remaining mixture until finely ground.
  2. Add garlic cloves and process until garlic is minced.
  3. Add lamb, 3 tablespoons dill, 2 tablespoons fresh mint, allspice, cinnamon, cayenne pepper, salt and pepper. Process until well combined, frequently scraping the bowl, about 1-1/2 to 2 minutes. Add egg and egg yolk and process until mixture is a smooth spreadable consistency, about 1 minute.
  4. Shape into small patties, about ½-inch thick (use a cookie scoop to make them uniform). Place patties on a plate, cover and refrigerate for at least 15 minutes or as long as overnight.
  5. Before serving, in a small bowl stir together yogurt, 2 tablespoons dill, 3 tablespoons mint, cucumber, ¼ teaspoon salt and ¼ teaspoon pepper. Chill until ready to serve.
  6. In a 12-inch nonstick frying pan, heat 1 tablespoon oil over medium heat. Add patties in a single layer and cook, turning once, until brown on both sides, about 2 to 3 minutes per side. Transfer to a plate and cover with. Repeat process, adding more oil, until all patties are cooked.
  7. Sprinkle reserved pistachio-mint mixture over patties and serve with yogurt sauce.
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Source:  Variation on a recipe Christopher Kimball’s Milk Street