Kofte Lokmalari with Tzatziki

Nutrition · per serving

Steps

1. 1

   Prepare the kofte base: in a medium bowl, combine the lamb mince, grated onion, garlic, cumin, coriander, paprika, oregano, chopped mint, chopped parsley, salt, black pepper, and olive oil. Mix with your hand or a fork for 1-2 minutes until the mixture looks slightly sticky and evenly seasoned; this helps the kofte hold together without breadcrumbs or egg.

   300 g lamb mince60 g onion, finely grated and squeezed dry1 clove (5 g) garlic, finely grated1 tsp ground cumin1 tsp ground coriander1 tsp sweet paprika1/2 tsp dried oregano1 tbsp (4 g) fresh mint, finely chopped1 tbsp (4 g) fresh parsley, finely chopped3/4 tsp fine salt1/4 tsp black pepper1 tsp olive oil
2. 2

   With lightly damp hands, divide and shape the mixture into 12 small oval bites. Place them on a plate. If the mixture feels very soft, let it sit while you make the sauce; the brief rest will firm it slightly.

3. 3

   Make the tzatziki: stir together the Greek yogurt, grated cucumber, garlic, chopped mint, olive oil, lemon juice, salt, and black pepper in a small bowl. Squeezing the cucumber well is important so the sauce stays thick rather than watery.

   180 g Greek yogurt100 g cucumber, grated and squeezed dry1 small clove (3 g) garlic, finely grated1 tbsp (4 g) fresh mint, finely chopped1 tsp olive oil1 tsp lemon juice1/4 tsp fine salt1 pinch black pepper
4. 4

   Heat a large non-stick frying pan over medium-high heat. Add the kofte bites in a single layer and cook for 4-5 minutes on the first side, then turn and cook for 3-4 minutes more until well browned and just cooked through. The centres should no longer be pink, and the juices should run clear.

5. 5

   Transfer the kofte to a plate and rest for 2 minutes so the juices settle. This keeps the bites tender.

6. 6

   Serve the hot kofte lokmalari with the tzatziki alongside, plus lemon wedges and a few mint leaves for freshness.

   2 wedges lemon wedgesa few fresh mint leaves

Origin & History

Kofte are a broad family of seasoned meat mixtures shaped into balls, ovals, or logs and cooked across Turkey and much of the Eastern Mediterranean, Middle East, and Balkans. Turkish kofte vary regionally, from grilled street-food styles to home-cooked pan-fried versions. Tzatziki-style yogurt sauces are a natural partner, bringing cool contrast to richly spiced lamb.