| Preparation time | 30 min |
| Cooking Time | 40 min |
| Ready In | 1 h 10 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Directions
1. Prepare your ingredients.
2. Mix the Kofta spice, 1 tablespoon of oil and lamb mince together until well combined. Divide into four.
3. Flatten onto the skewers and place on a flat tray. Lightly grease the Kofta's with the other tablespoon of oil.
4. Place under the grill or onto a BBQ for approx. 15 minutes turning occasionally until fully cooked.
5. Meanwhile combine your red onions with the red wine vinegar and set aside to marinade.
6. Combine your mint with the yoghurt and a twist of salt and pepper.
7. When your Kofta is cooked allow to rest, heat your flatbreads under the grill or on the BBQ and serve.
Notes
What is a Kofta Spice Blend? A Mediterranean Delight
Kofta or Köfte universally combines flavours that give life to Central Asia, Balkan, Middle Eastern and Mediterranean dishes. It’s one of the most popular spice blends in the world, and it’s as old as time!
If you’ve tried kebabs, Middle Eastern meatballs, lamb skewers or Mediterranean meat stews, you probably know what Kofta spices bring to the table. Kofta spices are best when combined with meat, from ground beef to lamb, as they’re intensely flavorful and fragrant — they can give any meat dish a unique Middle Eastern personality.
Understanding Kofta spices means going back for centuries to the very first civilisations around the Mediterranean Basin and the Middle East. Of course, the spice blend has evolved in time and now contains ingredients from all over the world in an homage to the ancient spice trade. Read on and learn all about kofta spices.
The History of Kofta Spices
The term kofta comes from the Persian kufte and meat pounded meat, and it’s often used to describe meat dishes like the kofta kebab. Meatballs and ground meat skewers, typical in the Middle East and countries with Levantine influence, cherish this type of meat dishes and flavour them with traditional spices also known as kofta.
Meat preparations going by the name kofta go back to the earliest Arab civilisations and were already featured in the earliest Arab cookbooks in history. Three elements come together to become kofta, the meat, the spices and fire. Together they produce immensely satisfying and meaty meals that serve as popular snacks, starters or main courses.
Today, of course, vegetarian koftas exist, and they’re made with ground vegetables. These too benefit from kofta spices. Soups in Turkey, Hard-boiled eggs wrapped in meat in India, ground pork patties in Rumania and stuffed tomatoes in Greece are only a few examples of kofta spice’s versatility and universal use.
Cooking with kofta spices is easy, as their flavours merge naturally with the meat to become something greater than the sum of its parts. Let’s explore the uses of kofta spices, from traditional recipes to exciting new flavour combinations.
How to use Kofta Spices?
Cooking with kofta spices is not dissimilar to using an all-purpose spice blend, but the results are much more vibrant. Add kofta to ground meat when making meatballs or burger patties. Add kofta spices to meatloaf and hearty stews; they all benefit from the spice blend’s aromatic personality.
Kofta spices add colour, slight heat, herbal aromas and fun scents from ginger, allspice, cardamom and other spices to any meal; they can turn any regular meat-based dish into an authentic journey through the Middle East.
If you want to use kofta spices traditionally, make meatballs or kofta kebab with a combination of ground beef and lamb for gamey results. Cook the meat on the grill until slightly charred and serve it with a contrasting side, including white rice or flatbread. Sauces and condiments are also encouraged in a typical Middle Eastern table.
What Goes into Kofta Spices
Let’s dig deeper into every element in Spice Master’s Kofta Spice Blend to understand what each herb and spice brings to the mix. It comes without saying it took months of trial and error to come up with an authentic spice blend that represents Mediterranean and Middle Eastern food accurately!
1. Coriander
Coriander is native to Northern Africa and Southern Europe; the perennial plant’s seeds are fragrant and earthy — coriander is very compatible with other herbs and is used in the Middle East widely.
2. Garlic
This aromatic bulb is a critical ingredient in every spice blend and the foundation to build more complex flavour profiles.
3. Ginger
Ginger is refreshing and perfumed. Just a touch of this Southeast-Asian rhizome can change your food’s personality entirely — for good.
4. Chilli Flakes
Chilli flakes add specks of red to our spice blend while adding a subtle spiciness to the food. Not overwhelmingly hot, chilli flakes contrast the sweeter elements in the spice blend.
5. Cumin
The seed of this flowering plant has been used in the kitchen and traditional medicine for ages. Cumin is widespread in the Eastern Mediterranean, where kofta spices are commonly used.
6. Turmeric
Native to the Indian subcontinent, the rhizome of this plant from the ginger family adds gorgeous golden colour to food. Still, it also has a warm, peppery flavour with hints of earthiness.
7. Cardamom
Cardamom is a prized spice from India and Indonesia. The tiny seeds have a strong taste that enhances blend spices worldwide. Smoky and somewhat reminiscent of mint, cardamom is a wonderful ingredient for red meat.
8. Allspice
The American spice tastes like cinnamon, nutmeg and clove. It found its way to the old world with the first trips to the new continent and was soon adopted by diverse Mediterranean cultures.
9. Parsley
Nothing gives freshness to a spice blend like parsley. The herbal ingredient is widely used in Lebanon, Israel, Cyprus, Turkey and Greece, especially for meat-based recipes.
10. Celery Salt
Our favourite flavour enhancer adds more than saltiness to our kofta spice blend; it also adds the intense flavour of celery seeds to the mix.
11. Cracked Black Pepper
Black pepper is always welcomed in meat dishes, from ribs and steaks to kebabs and meatballs. The shrivelled fruit adds flavour intensity to red meat and gives focus to the spice blend.
12. Onion Powder
Onions are universal aromatics that bring together the rest of the spices under their warmth and familiarity. Much more concentrated than fresh onions, onion powder is a must in any spice blend destined to flavour wholesome dishes.
Kofta Spices Are Incredibly Versatile
After trying Spice Master’s Kofta Spice Blend, you’ll never cook beef and lamb in the same way. There’s a reason the spice combination is prevalent today, just like it was famous centuries ago — meat just tastes better.
And if you thought kofta was reserved for red meat, vegetables gain flavour intensity and heartiness with just a pinch of the unique combination of herbs and spices. Even white meat can benefit from kofta, as it’s also commonly used in broth and soups featuring pork and chicken.
Kofta spices are a universal ingredient with endless uses, and they’ll always add an attractive Middle Eastern and European feel to your cooking. Cook with kofta, experiment a little, and you’ll be marvelled by the results. And if you’re planning a traditional kebab dinner, our spice blend has you covered.