Lamb & Halloumi Kofte Recipe

Prep aromatics

Finely grate or mince the red onion and squeeze it lightly in a clean kitchen towel or paper towel to remove excess moisture. Finely chop the parsley and mint, and mince the garlic.

Mix kofte

In a large bowl combine ground lamb, grated onion, parsley, mint, minced garlic, ground cumin, ground coriander, smoked paprika, crushed fennel seeds (if using), salt, and black pepper. Add the lightly beaten egg and panko breadcrumbs. Use your hands or a spoon to mix gently until just combined; avoid overworking the meat to keep the kofte tender.

Shape kofte

Divide the mixture into 10–12 equal portions. Shape each portion into an elongated oval or small sausage about 3–4 inches long, or roll into round meatballs if preferred. Chill on a tray for 15 minutes to firm up (optional but helps them hold shape).

Cook kofte

Heat 2 tablespoons olive oil in a large nonstick or cast-iron skillet over medium-high heat. When the oil shimmers, add kofte in a single layer without crowding — work in batches if needed. Cook 3–4 minutes per side, turning gently, until browned on all sides and cooked through (internal temperature 160°F / 71°C). Transfer to a plate and tent with foil to keep warm.

Prepare halloumi

Slice halloumi into 1/2-inch thick slices or into bite-size cubes. Pat slices dry with paper towels to remove surface moisture (helps with browning).

Pan-fry halloumi

Heat 1 tablespoon olive oil in a separate nonstick skillet over medium-high heat. When hot, add halloumi slices in a single layer and cook 1.5–2 minutes per side until golden brown and slightly crisp. Remove from pan and keep warm alongside kofte. Squeeze a little lemon over the cooked halloumi just before serving if desired.

While the kofte chills or cooks, make the sauce. In a small bowl whisk together Greek yogurt, lemon juice, olive oil, chopped mint, chopped parsley, grated garlic, salt, and black pepper until smooth. Taste and adjust seasoning or lemon to preference. Refrigerate until ready to serve.

If using salad, toss baby spinach or mixed leaves with cherry tomatoes and cucumber and season lightly with salt and a drizzle of olive oil and lemon, if desired.

Warm flatbreads or pita in a dry skillet or oven for 2–3 minutes until pliable. Spread a spoonful of herb-yogurt sauce on each flatbread, place 2–3 kofte and a few slices of halloumi on top, add some salad leaves and tomatoes, and finish with extra sauce and a squeeze of lemon. Serve immediately.

Leftovers: Store kofte and halloumi separately from sauce and salad in airtight containers in the refrigerator for up to 2 days. Reheat kofte in a 350°F (175°C) oven for 8–10 minutes or in a skillet until warmed through; re-sear halloumi briefly to regain crispness.