Recipe: Lamb Kofte (Dumplings), the lebanese way

baharat green skinned pistachios recipes

There are just so many recipes for good Kofte (sort of like dumplings) these days, but here’s one we had to share. This recipe is a lebanese version, making clever use of spices for great effect. It’s a time consuming recipe but the result is gorgeous and just so worth it! You can eat these alone, or served with hummus or yoghurt to dip.

lamb kofte with baharat seasoning
photo: Stijn Nieuwendijk

Recipe: Lamb Kofte (Dumplings)

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 peeled and skinned pistachios
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!


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