Entree: Syria – Syrian Kurdish Cuisine – Kurdish Kofta (Spiced ground lamb patties cooked and simmered in a simple tomato sauce typical of Syrian Kurdish home cooking)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

- 1 lb (454 g) ground lamb
- 1/4 cup (40 g) fine bulgur
- 1/4 cup (60 ml) warm water
- 1 small onion, grated, approx. 3 oz (85 g)
- 1/2 cup (15 g) fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground coriander
- 1/4 tsp (1 g) ground cinnamon
- 1/2 tsp (1.5 g) Aleppo pepper flakes or crushed mild chili
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil for browning
- 1 tbsp (15 ml) olive oil for sauce
- 1/2 small onion, finely chopped, approx. 2 oz (60 g)
- 14 oz (400 g) crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) water
- 1/2 tsp (2 g) sugar
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (60 g) plain yogurt for serving
- Fresh parsley or mint for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the fine bulgur in a small bowl with the warm water and let it soak for 10 minutes, then drain any excess.
2. In a large bowl combine the ground lamb, soaked bulgur, grated onion, parsley, garlic, cumin, coriander, cinnamon, Aleppo pepper, salt, and black pepper. Mix gently until just combined; avoid overworking the meat.
3. Wet your hands and shape the mixture into 8 to 10 oblong patties (kofta). Cover and chill in the refrigerator for 20–30 minutes to firm.
4. Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat. Add the kofta and brown on all sides, about 2–3 minutes per side; you may need to do this in batches. Remove and set aside.
5. Reduce heat to medium and add 1 tablespoon (15 ml) olive oil to the same skillet. Sauté the chopped onion until soft, about 3–4 minutes. Stir in tomato paste and cook 1 minute.
6. Add the crushed tomatoes, 1/2 cup (120 ml) water, and sugar. Bring to a simmer, season with a pinch more salt and pepper, and simmer gently for 5 minutes.
7. Return the browned kofta to the sauce, spooning sauce over them. Cover and simmer on low for 10–15 minutes until kofta are cooked through and sauce has slightly thickened.
8. Stir in lemon juice, adjust seasoning to taste, and remove from heat. Garnish with chopped parsley or mint and serve with plain yogurt and warm flatbread or rice.

1. Place the fine bulgur in a small bowl with the warm water and let it soak for 10 minutes, then drain any excess.
2. In a large bowl combine the ground lamb, soaked bulgur, grated onion, parsley, garlic, cumin, coriander, cinnamon, Aleppo pepper, salt, and black pepper. Mix gently until just combined; avoid overworking the meat.
3. Wet your hands and shape the mixture into 8 to 10 oblong patties (kofta). Cover and chill in the refrigerator for 20–30 minutes to firm.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the kofta and brown on all sides, about 2–3 minutes per side; you may need to do this in batches. Remove and set aside.
5. Reduce heat to medium and add 1 tablespoon olive oil to the same skillet. Sauté the chopped onion until soft, about 3–4 minutes. Stir in tomato paste and cook 1 minute.
6. Add the crushed tomatoes, 1/2 cup water, and sugar. Bring to a simmer, season with a pinch more salt and pepper, and simmer gently for 5 minutes.
7. Return the browned kofta to the sauce, spooning sauce over them. Cover and simmer on low for 10–15 minutes until kofta are cooked through and sauce has slightly thickened.
8. Stir in lemon juice, adjust seasoning to taste, and remove from heat. Garnish with chopped parsley or mint and serve with plain yogurt and warm flatbread or rice.