Kofta with Feta Cheese Sauce

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  • Level: Advanced
  • Total: 35 min (not including freezing time)
  • Active: 35 min
  • Yield: 8 servings
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Ingredients

Kofta:

3 pounds lamb shoulder, cut into cubes and frozen

1 pound boneless lamb breast, cut into cubes and frozen

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon sumac

1 tablespoon plus 1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 quart canola oil

Sauce:

2 tablespoons sodium citrate

1 1/2 cups whole milk

1/2 pound feta, crumbled

To Serve:

4 large pitas, cut in half

2 Persian cucumbers, sliced

Fresh dill, for garnish

Directions

Special equipment:
a deep-frying thermometer; an immersion blender
  1. For the kofta: Add the frozen lamb shoulder and breast cubes to a food processor and pulse until a ground meat mixture is formed. Alternately, use a meat grinder. Place the ground lamb in a mixing bowl and sprinkle with the chili powder, cumin, sumac, salt and pepper. Using wet hands, form into 8 oval patties.
  2. Add the oil to a Dutch oven fitted with a deep-frying thermometer and bring the temperature of the oil up to 375 degrees F. Place a rack in a sheet pan. Place the patties in the hot oil in batches and fry until cooked through, 3 to 5 minutes. Drain on the rack.
  3. For the sauce: Combine the sodium citrate with 1/4 cup water in a small saucepan and stir to dissolve. Place over medium heat along with the milk and feta. Bring to a simmer, then turn off the heat and blend into a sauce using an immersion blender.
  4. To serve: Place a kofta patty inside half of a pita and top with cucumber slices, a drizzle of some feta sauce and some dill. Repeat with the remaining ingredients to make 7 more.