Turkish Lamb Kofta with Mint Yoghurt Sauce & Pomegranates
Take your taste buds on a trip to the vibrant streets of Istanbul!
Serves: 4
Prep time: 20 minutes
Cook time: 10–12 minutes
Ingredients:
For the Koftas:
- 500g lamb mince
- 1 small onion, finely grated
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp chilli flakes (optional)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for brushing or grilling)
For the Mint Yoghurt Sauce:
- 1 cup plain Greek yoghurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh mint, finely chopped
- Salt and pepper, to taste
For Garnish
- Fresh pomegranate arils
- Extra mint leaves
- Toasted pine nuts (optional)
- Flatbreads or pita, for serving
- Lemon wedges
How To Make Turkish Lamb Kofta with Mint Yoghurt Sauce & Pomegranates
- In a large bowl, combine the lamb mince, onion, garlic, spices, herbs, salt, and pepper.
- Mix well with your hands until the mixture is evenly combined and slightly sticky — this helps it hold together.
- Divide the mixture into 8 portions and shape each one around a metal or soaked wooden skewer into a long oval or sausage shape.
- Chill for 10–15 minutes to firm up.
- Grill or pan-fry: Heat a grill pan or braai over medium-high heat.
- Brush koftas lightly with olive oil and cook for 10–12 minutes, turning occasionally, until browned and cooked through.
- Oven option: Roast at 200°C for 15–18 minutes, finishing under the grill for a few minutes for colour.
- In a small bowl, whisk together yoghurt, lemon juice, olive oil, mint, salt, and pepper until smooth and creamy.
- Chill until ready to serve.
- Arrange the hot koftas on a platter.
- Drizzle or dollop with the mint yoghurt sauce, then sprinkle with pomegranate arils, extra mint, and pine nuts if using.
- Serve with warm flatbreads and lemon wedges for squeezing.
😍