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:

For the Dip:


  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.
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