These lamb patties (or kofta or sliders) have Middle Eastern flavors. Two or three can be popped into a pita pocket, drizzled with garlic sauce and topped with lettuce and tomato. Or individual patties can be tucked into mini hamburger rolls. Make them hamburger size and use regular rolls for an alternative to regular beef burgers. Feta cheese adds an appropriate and tasty topping. They are also good on their own with a side of rice and lentils.
I took tips from a number of recipes for lamb kofka to make the following recipe, so I can’t cite an individual source, but there are many variations on the same theme on line, and in Middle Eastern cookbooks.
1 pound of ground lamb
1 medium onion
2-3 cloves of garlic
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 tsp. cumin
1 tsp. coriander
1/4 tsp. allspice
handful of fresh basil leaves (or parsley)
handful of fresh mint leaves
olive oil for frying
1.Using a food processor helps to get the onion, etc. to an appropriate mince, but you can do it my hand if necessary. In any case, finely mince the onion, garlic, basil and mint.
2. Add the above mixture to a pound of ground lamb. Season with salt, pepper, cumin, coriander and allspice.
3. Mix lightly but well with a fork or your hands to combine all ingredients.
4. Form into about 12 meatballs. Flatten the meatballs into patties. Refrigerate for an hour or so.
5. Fry the patties in a couple of tablespoons of olive oil. Drain on paper towels.
Simple buttermilk/yogurt sauce:
9 TBS buttermilk
1/2 cup Greek or Icelandic yogurt (I use Siggi’s)
1 1/2 TBS olive oil
1 garlic clove, smashed and finely minced
kosher salt to taste
Whisk ingredients together. Chill until ready to use.
This sauce is good on roasted vegetables, and lentils and rice, in addition to these lamb patties.