Middle Eastern · main

Lamb Kofta with Cucumber Tomato Salad

Name: Lamb Kofta with Cucumber Tomato Salad
Prep time: 24 min
Total time: 29 min
Cuisine: Middle Eastern
Ingredients: english cucumber — 454 g; tomatoes — 454 g; thin red onion — 59 g; parsley — 15 g; lemon juice — 30 g; salt — 10 g; yellow onion — 110 g; garlic — 9 g; mint — 7 g; cumin — 7 g; coriander — 1 g; cinnamon — 3 g; black pepper — 3 g; lamb — 454 g; olive oil — 27 g; nonfat plain yogurt — 118 g

Lamb Kofta with Cucumber Tomato Salad reads citrus 5.2, sourness 4.9 and allium 4.5 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.9 / 10
Sweet & Fruity — 3.4 / 10
Sour & Bright — 6.6 / 10
Bitter & Earthy — 2.4 / 10
Rich & Fat — 4.6 / 10
Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Citrus 5.2 · Sourness 4.9 · Allium 4.5 · Umami 4.4 · Richness 4.2 · Herbaceous 3.8 · Salinity 3.6 · Sweetness 2.7 · Fruity 2.4 · Warm Spice 2.3 · Earthy 2.2 · Funk & Ferment 1.4 · Floral 1.4 · Bitterness 1.3 · Nutty 1.2 · Heat 0.8

What's in it (16)

english cucumber — 454 g
tomatoes — 454 g
thin red onion — 59 g
parsley — 15 g
lemon juice — 30 g
salt — 10 g
yellow onion — 110 g
garlic — 9 g
mint — 7 g
cumin — 7 g
coriander — 1 g
cinnamon — 3 g
black pepper — 3 g
lamb — 454 g
olive oil — 27 g
nonfat plain yogurt — 118 g

Time & effort: about 29 min (24 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 69.6 kcal, 6.1 g protein, 3.5 g fat, 3.9 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Make the salad: in a medium bowl, toss the diced cucumber, diced tomatoes, sliced red onion, 2 tablespoons of the parsley, 1 tablespoon of the lemon juice, and 1/2 teaspoon of the salt. Set aside at room temperature to let the flavors mingle while you make the kofta.
In a large bowl, combine the grated onion, garlic, remaining 2 tablespoons parsley, mint, cumin, coriander, cinnamon, remaining 1 1/2 teaspoons salt, and the black pepper. Add the ground lamb and mix with your hands just until evenly combined — overworking will make the kofta tough.
Divide the lamb mixture into 8 portions and shape each into a tight oval patty about 3 inches long and 3/4 inch thick.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add the kofta in a single layer, working in batches if needed, and sear until deeply browned on the first side, 3-4 minutes.
Flip and cook until browned on the second side and cooked through to 160°F, 3-4 minutes more. Transfer to a plate and let rest 5 minutes.
While the kofta rests, whisk the yogurt with the remaining 1 tablespoon lemon juice and a pinch of salt in a small bowl until smooth.
Drizzle the remaining 1 tablespoon olive oil over the cucumber-tomato salad and toss again to coat.
Divide the kofta among plates, spoon the yogurt sauce alongside, and serve with the salad piled next to it.

Dishes with a similar flavor shape

Lamb Souvlaki with Tzatziki — Greek
Grilled Lamb Kebabs with Tzatziki — Greek
Lahmacun — Turkish
Spiced Lamb and Rice Stuffed Cabbage — Middle Eastern
Chicken Enchiladas Verde — Mexican

Keep reading: what citrus, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.