Ingredients
500g ground lamb
1 cup basmati rice, uncooked
1 small onion, grated
2 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
1 cup Greek yogurt
¼ cup grated cucumber
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
½ lemon, juiced
1 medium tomato, diced
1 tbsp pickled vegetables (optional)
1 tbsp capers (optional, for briny tang)
1 tsp red wine vinegar (substitute with lemon zest if desired)
Quantities: 4 servings
Instructions
Rinse rice and soak in water for 20 minutes. Drain.
In a bowl, combine lamb, onion, garlic, cumin, coriander, paprika, salt, and pepper. Mix thoroughly with hands.
Shape mixture into 4 oval kofta patties.
Heat olive oil in a skillet over medium-high. Cook kofta for 4-5 minutes per side until seared and firm.
Simmer rice in 2 cups water with olive oil. Fluff with a fork once cooked. Stir in herbs, lemon juice, and half the zest.
To serve, layer ½ cup herbed rice in bowls. Top with kofta, yogurt (stirred with cucumber and vinegar), tomato, parsley, mint, and optional pickled items. Drizzle with remaining lemon.
Notes
Lamb cooks faster than beef—adjust timing accordingly.
Freeze uncooked kofta for up to 3 months.
Substitute lamb with ½ turkey:lard (ensure lard is halal-certified) for a moister patty.
Garnish with extra herbs before serving.
Pro tip: Toast spices briefly for amplified flavor.
- Prep Time: 25
- Cook Time: 20
- Category: Mediterranean Table
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg