Kofta, Kafta, or Kafka is often characterized as the Middle Eastern version of a hamburger. Yes, it’s made with ground beef, ground lamb, or both, but that’s pretty much where the similarity ends. Kofta is more like a sausage without the sausage casing. Sure, you can make this into patties like a burger and eat it on a bun and I guess that would be a burger, but generally, you eat it as it is or in the occasional pita roll-up.
- Food Processor
- 500 g lamb
- 1 onion diced
- ¼ tsp dried chili flakes
- 2 tbsp chopped fresh mint
- 2 `tbsp chopped fresh flat-leaf parsley
- 1 tsp paprika
- 5 clove garlic crushed
- 1 tsp ground ginger
- 1 tsp ground cumin
- ½ tsp ground coriander
- In a ziped bag , combine the mince, onion, garlic, mint, parsley, chilli flakes, paprika, ginger, cumin and coriander.
- Use a food processor to ground the mixture of meat.
- Shape small handfuls of the mixture into short sausages, and slide them onto metal skewers (or soaked bamboo skewers). Place them onto a lined baking tray and refrigerate covered for 20 minutes.
- Heat an oiled barbecue plate to high. Place the koftas on the surface and reduce the heat to a low setting. Cook for 20 minutes, turning koftas occasionally, or until cooked through.
- Transfer the cooked koftas to a tray and cover with foil. Allow to rest for 5 minutes and serve with your choice of salad, bread, and other sides.