Lamb Kofta Recipe

Prepare mixture

Place the ground lamb in a large bowl. Add the grated onion (with liquid squeezed out), bulgur (or panko), minced garlic, chopped parsley, chopped mint, cumin, coriander, cinnamon, salt, and pepper. Mix gently but thoroughly with your hands or a spoon until evenly combined—avoid overworking to keep the kofta tender. Cover and refrigerate for 20–30 minutes to let flavors meld and the bulgur absorb moisture.

Shape kofta

Wet your hands lightly. Portion the mixture into 8 equal portions (about 2 oz/55 g each) and form into elongated oval or cylindrical logs roughly 3–4 inches long and 1 inch thick. Press firmly so they hold together but not so tight they become dense. Place on a tray lined with parchment.

Cook

Heat a large skillet or grill pan over medium-high heat and brush with 1 tbsp olive oil. When hot, add the kofta in a single layer without crowding (cook in batches if needed). Cook 3–4 minutes per side, turning to get an even brown crust and reach an internal temperature of 160°F (71°C) for ground lamb. If baking, preheat oven to 400°F (200°C) and bake on a rimmed tray for 12–15 minutes, turning once and finishing under broiler 1–2 minutes if desired for browning. Brush or drizzle remaining 1 tbsp olive oil over kofta before serving.

Toast and sauté

If your buckwheat isn't pre-toasted, toast 1 cup groats in a dry skillet over medium heat for 3–4 minutes until fragrant, stirring frequently. In a medium saucepan, heat 1 tbsp olive oil or butter over medium heat. Add the diced shallot and sauté until translucent, about 2–3 minutes.

Simmer

Add the toasted buckwheat to the saucepan and stir to coat in fat and shallot for 1 minute. Pour in 2 cups hot stock, add 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, then reduce heat to low, cover tightly, and simmer 12–15 minutes until liquid is absorbed and buckwheat is tender. Remove from heat and let rest covered 5 minutes. Fluff with a fork and stir in chopped parsley.

Place the thinly sliced red onion in a bowl. Add 1 tbsp lemon juice, 1 tsp olive oil, 1 tbsp sumac, and 1/2 tsp salt. Toss to combine and let sit at room temperature for at least 10 minutes (or up to 1 hour) to soften and mellow the onion. Taste and adjust salt or lemon as needed.

In a small bowl, whisk together 1 cup yogurt, 1 grated garlic clove, 1 tsp lemon zest, 1/2 tbsp lemon juice, 1 tsp olive oil, 1/4 tsp salt, and a pinch (1/8 tsp) black pepper until smooth. Refrigerate for at least 10 minutes to let flavors marry. Stir before serving.

Divide the buckwheat pilaf among 4 plates (about 1/2 cup each). Arrange 2 lamb kofta on top of each bed of buckwheat. Spoon 2–3 tbsp garlic yogurt alongside or over the kofta, and scatter several tablespoons of sumac onions on top. Drizzle a little olive oil and sprinkle extra chopped parsley and a pinch of sumac over everything. Serve with lemon wedges on the side for squeezing.

Make-ahead and reheating: Kofta can be formed and refrigerated up to 24 hours before cooking. Cooked kofta keep refrigerated for 2–3 days and reheat gently in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium heat until warmed through. Yogurt is best fresh; stir before serving.