Kofte Lokmalari with Tzatziki
These kofte lokmalari are juicy, warmly spiced lamb bites with a tender interior and a nicely browned crust. The cool, garlicky tzatziki adds brightness and creaminess, making the dish feel fresh, balanced, and easy enough for a weeknight meal.
Ingredients
Kofte mixture
- 300 glamb mince
- 60 gonion, finely grated and squeezed dry
- 1 clove (5 g)garlic, finely grated
- 1 tspground cumin
- 1 tspground coriander
- 1 tspsweet paprika
- 1/2 tspdried oregano
- 1 tbsp (4 g)fresh mint, finely chopped
- 1 tbsp (4 g)fresh parsley, finely chopped
- 3/4 tspfine salt
- 1/4 tspblack pepper
- 1 tspolive oil
Tzatziki
- 180 gGreek yogurt
- 100 gcucumber, grated and squeezed dry
- 1 small clove (3 g)garlic, finely grated
- 1 tbsp (4 g)fresh mint, finely chopped
- 1 tspolive oil
- 1 tsplemon juice
- 1/4 tspfine salt
- 1 pinchblack pepper
To serve
- 2 wedgeslemon wedges
- a fewfresh mint leaves
Instructions
- 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.
- 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
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.
- 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
Transfer the kofte to a plate and rest for 2 minutes so the juices settle. This keeps the bites tender.
- 6
Serve the hot kofte lokmalari with the tzatziki alongside, plus lemon wedges and a few mint leaves for freshness.
Nutrition per serving
Notes
- •For the best texture, grate the onion and cucumber on the coarse side of a box grater, then squeeze them firmly in your hands or in a clean towel.
- •If you prefer, the kofte can be cooked on skewers or under a hot grill; keep the pieces small so they cook within the same time.
- •Serve with warm flatbread, a chopped tomato-cucumber salad, or rice if you want a fuller meal.
- •A beginner-friendly tip: cook one tiny test piece first and taste for salt before shaping the rest.
Background
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.
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