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Spicy Middle Eastern Kofte

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

Prep Time

    •    Prep time: less than 30 minutes
    •    Cook time: 10-30 minutes
    •    Yield: Serves 16


For the Kofte:

    •    1 tsp sea salt
    •    1 tbsp sumac
    •    2 tsps garam masala
    •    400g / 14oz lamb mince
    •    1 tsp cracked black pepper
    •    1 garlic clove, peeled, crushed
    •    1 shallot, peeled, very finely chopped

For the Glaze:

    •    4 tbsps clear honey
    •    4 tbsp pomegranate molasses
    •    ½ pomegranate, seeds only, to serve


  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.

This great family recipe is thanks to BBC Recipes at


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