Kofta (Middle Eastern meatballs)

Koftas are spicy meatballs typical of Middle Eastern cuisine, often made with lamb or beef and seasoned with spices such as cumin, coriander, and paprika. In an Italian approach, we might add a Mediterranean touch, such as the addition of fresh herbs like parsley or mint. Here is a traditional recipe with a small Italian twist:

Ingredients

• 500 g of ground meat (lamb, beef, or a mix of the two)
• 1 small onion, grated
• 2 cloves of garlic, finely chopped
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of fresh mint, chopped (optional for a fresh touch)
• 1 tablespoon of ground cumin
• 1 tablespoon of ground coriander
• 1 teaspoon of paprika
• 1/2 teaspoon of chili powder (optional)
• Salt and pepper to taste
• Olive oil for cooking

Preparation

1. In a large bowl, combine the ground meat, grated onion, chopped garlic, parsley, mint (if using), cumin, coriander, paprika, chili powder, salt, and pepper. Mix well until the ingredients are well blended.

2. Take small portions of the meat mixture and shape them into long, thin meatballs or balls, according to the tradition of the place where Koftas are served.

3. Heat some olive oil in a frying pan over medium-high heat. When the oil is hot, cook the Koftas for about 4-5 minutes on each side, or until they are well browned and cooked through. Make sure to turn them gently to avoid breaking.

4. Once cooked, remove the Koftas from the pan and let them rest on a plate lined with paper towels to remove excess oil.

Koftas can be served with a variety of side dishes, such as couscous, fresh salad, pita bread, or tzatziki. If you want to stay true to the Italian approach, you might serve them with a side of Mediterranean salad or accompanied by a fresh tomato sauce.

Interesting Facts

Koftas are a very versatile dish and can be cooked in various ways, including fried, grilled, or cooked in sauce. Their name comes from the Arabic “kafta,” which means “to beat” or “to grind,” referring to the ground meat that is their base.