Lebanese style Lamb Kofte

Servings: About 16 Kofte

Ingredients

• hot water for boiling

For the filling

• 200g minced lamb (not too lean)

• 1 brown onion, finely chopped

• 2 cloves garlic, crushed

• 1 tbsp black pepper powder

• 20-30 pistachios, shell removed and peeled

• little bit of olive oil, for drizzling

• pinch of salt

For the dough

• 500g of fine bulgar flour

• 700 ml boiling water

• 3-4 teaspoons Baharat seasoning

• pinch of salt

To garnish

• 1 teaspoon of Baharat seasoning

Cooking method

1. Drizzle some olive oil in a frying pan over medium heat. Add the lamb, onions, and stir gently for about 5 minutes until the onions are soft.

2. Add the garlic, black pepper powder, pistachios and salt, then cook for another 5-10 minutes until the mixture all begins to caramelise together.

3. Remove from heat, spread onto a tray and let it cool.

4. Now for the dough. Mix the bulgar flour, baharat, and salt into a large heat-proof bowl. Stir in the boiling water, cover the bowl tightly, and let it rest for 30 minutes.

5. Then knead until the mixture comes together and forms a dough. It will be a lot easier with a stand mixer, or you can do it in small batches and combine at the end. You may need to add a little more water to combine well.

6. Use slightly wet hands, and roll the dough into small balls, roughly golf-ball sized.

7. One at a time, flatten them with your fingers until they’re about 6-7cm, then place a teaspoon of filling in the centre. Now gently wrap the flattened dough around the filling and shape it back into a ball.

8. After all the kofte are made, refrigerate for 30 minutes to let the dough set. It will cook and hold better this way.

9. In a deep pan, bring a pot of lightly salted water to boil. Cook the kofte by carefully dropping into the boiling water, poach them for 4-5 minutes and removing after when cooked.

10. Drizzle the remaining 1 tsp baharat seasoning over your ready kofte and serve hot!

Image of final product and link to blog

bon appetit