There’s something undeniably comforting about the aroma of spices sizzling in the kitchen — especially when it means our chef’s signature lamb kofta is on the way. Crafted with care and inspired by generations of Middle Eastern and Mediterranean culinary traditions, this dish stands out on our menu for good reason.
From perfectly seasoned ground lamb to the subtle smokiness imparted by the grill, every bite tells a story — a story of tradition, patience, and precision refined over time.
What You’ll Need
- 2 kg lamb mince (preferably with a good fat ratio)
- 1 large sweet onion, finely diced
- 5 garlic cloves, minced
- 3 tbsp allspice
- 1 tsp cinnamon
- 1 cup fresh mint, chopped
- 200 g focaccia, diced
- 2 whole eggs
- 1 cup milk
- Zest of 1 lemon
- Salt & pepper, to taste
- Extra focaccia (for serving)
Instructions
- Soak the Bread
Begin by soaking the diced focaccia in milk for about 10 minutes. This softens the bread and adds richness and moisture to the kofta mixture. - Sauté the Aromatics
While the bread soaks, gently sauté the onions until translucent. Add minced garlic and cook for another 2–3 minutes until fragrant. Remove from heat and refrigerate to cool completely — this ensures the meat mixture stays at a safe temperature. - Combine the Ingredients
In a large bowl, combine the cooled onion and garlic with the lamb mince, allspice, cinnamon, mint, lemon zest, eggs, and soaked (then strained) focaccia. Season generously with salt and pepper. - Mix and Portion
Mix thoroughly by hand until all ingredients are well combined. Perform a quick taste test by frying a small piece to check seasoning. Once satisfied, portion into 36-gram servings — ideal for consistency and balance. - Grill to Perfection
The key to unforgettable flavor? Charcoal grilling. It infuses the kofta with a deep smokiness that elevates the spices and natural richness of the lamb.
To Serve
Serve hot off the grill with a side of house-made tzatziki, fresh salad, and warm focaccia. This is more than just a dish — it’s a journey through flavor, tradition, and the heart of our kitchen.
