Koftas, a name that comes from the Persian word to grind or finely chop, aren’t just meatballs – you’ll find them made from everything from eggs to fruit from Bucharest to Baghdad, Cairo to Kolkata – but perhaps the most broadly popular version is made with lamb. Cheaper than buying whole cuts, and quicker to cook, too, they’re a delicious way to make relatively little go a very long way.
Prep 40 min
Chill 1 hr+
Cook 15 min
Serves 4-6
