Middle Eastern Recipe

Prepare the mixture

In a large bowl combine ground lamb, grated onion (squeeze out excess moisture with your hands or a towel), minced garlic, chopped parsley, cumin, coriander, allspice, cinnamon, salt and black pepper. Mix gently but thoroughly with your hands until evenly combined — do not overwork or it will become dense.

Divide the mixture into 6 equal portions (about 2.5–3 oz each). Wet your hands slightly to prevent sticking. Shape each portion into an oblong sausage around a skewer, pressing so the meat adheres evenly and is about ¾ inch thick. If not using skewers, form into patties for pan-cooking.

Cover shaped kofta and chill in the refrigerator for 15–20 minutes to firm up — this helps them hold their shape during cooking.

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Brush kofta lightly with olive oil. If using a skillet, add 1 tbsp olive oil to the pan and heat until shimmering.

Cook the kofta on the grill or in the skillet 3–4 minutes per side, turning once, until nicely browned outside and cooked through to an internal temperature of 160°F (71°C). For skewered kofta on a grill, rotate every 2–3 minutes for even char. Total cooking time ~8–10 minutes depending on thickness.

Transfer cooked kofta to a plate, cover loosely with foil and let rest 5 minutes so juices redistribute.

In a small bowl whisk together Greek yogurt, minced garlic, lemon juice, olive oil and salt until smooth. Taste and adjust: add more lemon for brightness or more salt as needed. If you prefer a thinner sauce, whisk in 1–2 tsp of water or milk.

Chill sauce for at least 10 minutes to let flavors meld. Sprinkle a pinch of ground sumac on top before serving, if using.

In a bowl combine diced cucumber, diced tomato, thinly sliced red onion and chopped mint.

Whisk together white wine vinegar, olive oil, salt and black pepper. Pour dressing over the vegetables and toss gently to coat. Let sit for 5–10 minutes so flavors marry; the vinegar will lightly pickle the onion and cucumber.

Warm pita or flatbreads briefly on the grill, skillet, or in the oven (about 1–2 minutes per side) until pliable and slightly charred.

Assemble: spread 1–2 tbsp garlic yogurt sauce on a warmed pita, place 1–2 lamb kofta (or a split kofta) on top, spoon some pickled cucumber & tomato salad, add pickled turnips or sliced pickles if using, drizzle a little olive oil and squeeze lemon wedge over. Sprinkle extra parsley or sumac if desired.

Serve immediately with remaining sauce and salad on the side.