Grilled Kofta’s (Lebanese style “kafta”)
an Adapted recipe by Gord Latta
You will find this favorite Mediterranean meatball/patty, or a variation of it, in just about every Mediterranean culture. This one is my favorites because it is very flexible in presentation. This can be formed into sausage-style rounds, then skewered and grilled. It can also be formed into large or small patties, or large or small meatballs. Served with tzatziki as finger food or wrapped in pita bread with a bit of Greek salad and humus.
Makes 32 mini meatball/patties, or 15 meatball/patties.
Relatively easy preparation.
Approximately 35 minutes prep time. Not including accompaniments.
- 3 lbs ground beef or ½ and ½ beef/pork (can use lamb as well)
- 1 large onion, grated
- 2 clove garlic, minced
- 1 TBSP ground cumin
- 2 TBSP minced Italian flat leaf parsley (can be cilantro too)
- ¼ cup ground pine nuts
- 2 medium eggs
- ¼ cup white wine, +/- (use as much or as little as needed to make it moist but not wet)
- pepper and salt (to taste)
Place all ingredients in a bowl and mix well with our hands like a good meatloaf. Form into shapes as required, grill or fry as required. Serve with chopped red onions sprinkled over top.