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Full of herbs and spices, these lamb koftas are one of my go-to appetizers. They’re flavored with harissa and date honey, and cooked in the oven instead of the stovetop, saving you mess and cleanup time. I love serving them with heaps of fresh herbs, drizzles of tahini, and pomegranate seeds on top for a show-stopping finish. Serve with fresh, charred pitas or plenty of salatim for dipping. Alternatively, you can turn these into quick dinner bowls with rice and Israeli salad.
Yields: 16 koftas
1 pound ground lamb
1 large onion, grated
4 cloves garlic, peeled and minced or 4 cubes Gefen Frozen Garlic
1 cup tightly packed fresh dill, cleaned and finely chopped
1 cup tightly packed fresh parsley, cleaned and finely chopped, plus more for serving
1/4 cup fresh mint, cleaned and finely chopped
1/4 cup extra virgin olive
2 tablespoons harissa paste
1 tablespoon date honey, such as Heaven & Earth
1 tablespoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon baharat
1 teaspoon ras el hanout
1/2 teaspoon cumin
1/2 teaspoon sumac, plus more, for serving
pomegranate seeds, for serving
Mighty Sesame Tahini, for serving
Preheat the oven to 425 degrees Fahrenheit. Line a large sheet tray with Gefen Parchment Paper.
In a large mixing bowl, add the ground lamb, onion, garlic, dill, parsley, mint, and olive oil. Mix well to combine. Add the harissa, honey, kosher salt, and spices and mix again, combining until smooth.
Divide the mixture into 16 pieces, rolling pieces between your palms into oval, torpedo-like shapes. You can oil your hands with some olive oil to ensure the mixture doesn’t stick. Transfer shaped koftas. to the prepared sheet tray.
Spray the koftas with olive oil spray, then transfer to the oven. Bake for 18 to 20 minutes, or until they are browned, fragrant, and have shrunk in size. Remove from the oven.
Serve on a platter with tahini, fresh pomegranate seeds, and more fresh herbs and sumac.
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