Weekend Dining: Lamb Kofta Meatballs

Lamb Kofta Meatballs

(The recipe serves 10)

1.5 lbs    ground lamb

2/3 c parsley, chopped

3 T canola oil

4 c white onion, diced

2 T garlic, chopped

2 tsp kosher salt

1/2 tsp    freshly ground black pepper
3 tsp paprika

1 tsp Reshampati Chile powder*(or cayenne)

2 whole eggs

8 oz pkg   Lavash flat bread* cut in rounds, toasted

1 lb Feta cheese, crumbled

1 c greek yogurt

optional:  date carob molasses


Caramelize the onions in the oil until golden brown to bring out the sweetness of the onion.   Add the garlic and cook another minute more. Then add the salt, pepper, paprika and chile powder, then cool.

Place in a mixing bowl with the remaining ingredients.   Mix GENTLY

Shape into small meatballs, about 1/2 the size of a golf ball.  In either hot oil, or just a very hot oven, brown on all sides and cook about 3-4 minutes.

Warm the cheese in a non-stick pan in a 400 degree oven, for 5-10 minutes

To Serve: On a platter or individual plates, place the meatballs next to warm feta cheese. Top the meatballs with a dollop of yoghurt.  Optional: drizzle the whole dish with date carob molasses. Yummm!  Serve with the toasted flatbread.


  • RESHAMPATI  CHILE POWDER - If you can’t find it at a middle eastern market, you can easily replace it with cayenne pepper, but you should at some point taste this chile powder. It’s amazing!
  • Lavash flatbread can also be found at most markets-but if not, any soft flat bread will do.
  • DATE CAROB MOLASSES is found at middle eastern markets and adds a rich, dark,  sweetness for finishing this dish
  • DO NOT OVERMIX or the meat will become too dense and chewy.
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