These Middle Eastern-style meatballs are a doddle to make and perfect for the barbecue. Serve in a pitta with tzatziki.


For the kofte
  • 400g/14oz lamb mince

  • 1 shallot, peeled, very finely chopped

  • 1 garlic clove, peeled, crushed

  • 1 tbsp sumac

  • 2 tsp garam masala

  • 1 tsp cracked black pepper

  • 1 tsp sea salt

For the glaze
  • 4 tbsp clear honey

  • 4 tbsp pomegranate molasses

  • ½ pomegranate, seeds only, to serve

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue.
  2. For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands.
  3. Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes, or until completely cooked through.
  4. Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm.
  5. Remove the kofte from the oven, spear each one straight through the middle with a cocktail stick and arrange on a serving platter. Lightly brush the kofte with the warm glaze and sprinkle over the pomegranate seeds. Serve immediately.

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