One of my best friends from medical school is from Kuwait. She is an amazing cook and I’ll never forget the first time she cooked for me – lamb kofte. I didn’t get the recipe from her (I want it!), but when I saw this one in What to Cook & How to Cook It: Fresh & Easy I thought of her, and knew I had to make it.
I cooked these up in a frying pan, but the BBQ or broiler would work just as well. The cookbook recommends serving the kofte with pita bread and tzatziki. I like it to keep my refined foods to a minimum, so I served the meat with tzatziki to dip, and a simple quinoa and mint salad on the side. Tabbouleh would also be a great accompaniment, or really any salad / vegetable.