Lamb Kofta with Muhammara

Turkish Kofte with Muhammara recipe - The Cooks Pantry


Matt Sinclair


4 people


  • 500gm Coles Australian Lamb Mince
  • 1/3 cup Cobram Estate Light Extra Virgin Olive Oil
  • ⅓ cup panko crumbs
  • 1 small brown onion, grated
  • 3 cloves garlic, finely grated
  • ½ cup fresh parsley, finely chopped
  • 1 tsp dried chilli flakes
  • 1/3 cup de-shelled pistachios
  • Salt
  • Pepper
  • Crushed pistachio nuts, for garnish


  • 3 Tbsp. Cobram Estate Light Extra Virgin Olive Oil
  • 50gm walnuts, roasted
  • ½ cup roasted piquillo peppers
  • 1 clove garlic, grated
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 1 Tbsp. pomegranate molasses
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • ½ cup fresh breadcrumbs


  • In a large mixing bowl add the lamb mince, onion, garlic, parsley and chilli flakes.
  • In a food processor, blitz the pistachios into a rough crumb. Add to the lamb and season ingredients with a generous pinch of salt and freshly cracked black pepper. Using your hands, mix all ingredients until well combined.
  • To form the kofte, grease your hands with a little olive oil and mould approximately ¼ cup of lamb mixture into rounded oval shapes. Set aside or refrigerate until required.
  • Combine the peppers, walnuts, olive oil, garlic, lemon juice, molasses, spices and a pinch of salt in a food processor and blitz into a paste. Taste and adjust seasoning if required.
  • Heat a BBQ grill on high. Brush kofte with olive oil and cook for 3-4 minutes on each side for an even char. Remove from heat and allow to rest for 5 minutes. Serve koftas on a bed of muhammara sauce and garnish with pistachio nuts.

*Lamb kofta and muhammara can both be made in advance. Bring muhammara to room temperature before serving.

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