Seasoned ground lamb can be shaped into small patties and cooked in a cast iron pan or over hot coals. If you are using a grill, you can also shape the meat around flat-sided skewers for a beautiful presentation.
While it’s not traditional, I like to mix a bit of bread, softened in milk and squeezed dry, into the ground meat. It makes the kofta tender and juicy.
Maftool is commonly called Palestinian couscous or Israeli couscous, depending on where you live. Traditionally, it was made at home by spreading bulgur on a tray, sprinkling it with water, dusting it with whole-wheat flour and then hand rolling the bulgur into pearls. Today, it is commonly available in grocery stores or sold online, usually machine-made with white flour.
I love the whole-wheat variety sold by Canaan (https://www.canaanusa.com/), a fair trade social enterprise selling goods that are made the classic way by Palestinian co-operatives.
Maftool needs to be cooked through to its center. Since it doesn’t lose its shape, it is very forgiving.
Ingredients
1 ½ cups stale white bread, cubed
1 cup milk
1 pound ground lamb
4 cloves garlic, minced
1 tsp salt
½ tsp freshly ground pepper
2 tsp paprika
1 tsp ginger
½ tsp freshly toasted and ground cumin
¼ tsp cayenne
¼ tsp ground cloves
2 Tbl finely chopped parsley
2 Tbl finely chopped cilantro
2 Tbl finely chopped green onions
Instructions
Put the bread and milk together in a small pan and warm until the bread has dissolved into the milk. Let the mixture cool, and then squeeze out the extra liquid.
Put the ground lamb and soaked bread into a large bowl and add the remaining ingredients. Knead the mixture until the spices, minced herbs and bread are evenly distributed.
Shape the seasoned meat into small patties or mold it around flat skewers. Pan sear in a cast iron pan or cook over charcoal to the desired degree of doneness.
Maftool
Ingredients
2 onions, finely chopped
¼ cup olive oil
2 cloves garlic, crushed
2 cups chicken stock or water
1 Tbl sumac
¼ cup parsley, finely chopped
¼ cup fresh mint or cilantro, finely chopped
Instructions
Sauté the onions in olive oil until they are soft and just beginning to color. Add the garlic and cook a little longer. Pour in the maftool, stock, and an additional cup of water. Cover and simmer for 15 to 20 minutes until the grain is tender and all the liquid has evaporated. You may need to add a little more liquid if the pan dries out before the grain is cooked through.
Serve the lamb kofta on a bed of warm maftool. A yogurt sauce and a fresh herb salad are great accompaniments.
Hi! Looks very tasty but you forgot to specify how much maftool? And when the sumac should be added. Many thanks.
Hello! Use 2 cups of chicken broth and 1 cup of water in the recipe. Sprinkle the sumac on top of the completed dish. Sorry I was unclear. Best, LAIsa
Hello! Use 2 cups of chicken broth and 1 cup of water in the recipe. IF it starts to look dry toward the end of cooking add more water or broth a quarter cup at a time. Sprinkle the sumac on top of the completed dish. Sorry I was unclear. Best, Lisa