Perfect any time of year, these kofta pair well with pita and olives along with tomatoes and cucumber in the summer, and beets and cooked dark leafy greens in the winter.
Yield: Makes 4-6 servings
- 1 small yellow onion, grated (around ½ cup packed)
- 1 pound ground lamb
- 1/2 cup finely chopped Oregon Orchard hazelnuts
- 3 garlic cloves, minced
- 3 tablespoons finely chopped flat-leaf parsley
- 3 tablespoons finely chopped cilantro
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
Preheat the oven to 425° F or oil and light the grill.
Over the sink, squeeze the grated onion between your hands to remove the moisture and place in a large bowl. You may need to do this in two batches.
Add the remaining ingredients to the bowl with the onion. Using your hands or a large spoon, mix the ingredients together until they are well combined.
Divide the lamb mixture into 8 portions. If you are grilling, form each portion around a skewer like a log. Grill on all sides for a total of 12-16 minutes, until firm and just barely pink in the middle. If you cook the kofta in the oven, skewers are not necessary. You may form the lamb mixture into logs or patties and place them on a baking sheet lined with parchment paper and cook for 12-16 minutes, until firm and just barely pink in the middle.
On freezing & refrigerating:
- Lamb mixture can be made up to 12 hours in advance and refrigerated.
- Lamb mixture can be frozen, uncooked, for 3 months.
- To freeze the cooked kofta, place them on a baking sheet and freeze for 2 hours or until solid. Remove them and place them in a freezer bag.
Freeze for up to 1 month. Reheat on a baking sheet in a 300°F oven until warmed through, turning the oven up to broil at the end for 2-3 minutes to crisp the outside.