Lamb Kofta with Labneh Dip

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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 6 to 8 servings
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For the Kofta:

1/2 pound ground lamb

1/2 pound ground beef 

1/2 small onion, grated 

1 clove garlic, grated 

1/4 cup breadcrumbs 

2 tablespoons chopped fresh parsley 

2 tablespoons chopped fresh mint, plus more for topping

Kosher salt

1 teaspoon hot smoked paprika

1/2 teaspoon ground cumin 

1/2 teaspoon sumac

1/8 teaspoon ground allspice 

Freshly ground pepper 

2 tablespoons extra-virgin olive oil

For the Dip:

3/4 cup labneh (yogurt cheese)

1 teaspoon fresh lemon juice

Kosher salt

Extra virgin olive oil, for drizzling

Sumac, for sprinkling


  1. Make the meatballs: Mix the lamb and beef with the onion, garlic, breadcrumbs, 1/4 cup water, the parsley, mint, 1 1/2 teaspoons salt, the paprika, cumin, sumac, allspice and a few grinds of pepper until just combined. Form into 1 1/2-inch meatballs (about 20).
  2. Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning, until browned and cooked through, 12 minutes. 
  3. Meanwhile, make the dip: Mix the labneh with the lemon juice in a bowl; season with salt. Drizzle with olive oil and sprinkle with sumac. Transfer the meatballs to a platter and sprinkle with mint. Serve with the dip.