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.
Recipe: Lamb Kofte (Dumplings)
Servings: About 16 Kofte
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
1 teaspoon of Baharat seasoning
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!