Jordanian Kofta bil Laban
Flavorful lamb or beef kofta (meatballs) simmered in a rich, tangy yogurt sauce (laban). This comforting dish is often served with rice or bread.
🧂 Ingredients
- 500 g Ground lamb
- 250 g Ground beef
- 1 medium Onion(finely grated)
- 0.25 cup Fresh parsley(finely chopped)
- 2 cloves Garlic(minced)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Ground cinnamon
- 0.5 tsp Allspice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 cups Plain yogurt(full fat recommended)
- 2 tbsp Cornstarch or flour(mixed with 1/4 cup water)
- 3 cloves Garlic(for the sauce, minced)
- 0.5 tsp Salt(for the sauce)
- 1 tbsp Olive oil(for sautéing garlic)
- 0.25 cup Pine nuts(toasted, for garnish)
👨🍳 Instructions
- 1
In a large bowl, combine ground lamb, ground beef, grated onion, chopped parsley, minced garlic, cumin, coriander, cinnamon, allspice, salt, and pepper. Mix well with your hands until all ingredients are evenly distributed. Do not overmix.
- 2
Divide the meat mixture into 16 equal portions. Roll each portion into a small oval or ball shape.
- 3
In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the minced garlic for the sauce and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
- 4
Pour in the plain yogurt and the 1/4 cup water mixed with cornstarch/flour. Whisk continuously to combine. Add the 0.5 tsp salt for the sauce.
- 5
Bring the yogurt mixture to a gentle simmer over medium-low heat, whisking constantly. Once it starts to thicken slightly, carefully add the kofta meatballs to the pot, ensuring they are submerged in the sauce.
- 6
Reduce the heat to low, cover the pot, and let the kofta simmer gently in the yogurt sauce for about 30-40 minutes, or until the meatballs are cooked through. Stir occasionally to prevent the yogurt from sticking to the bottom.
- 7
Taste the sauce and adjust seasoning with salt if needed. The sauce should be creamy and tangy.
- 8
Serve the Jordanian Kofta bil Laban hot, garnished with toasted pine nuts. It is traditionally served with plain white rice or pita bread.
💡 Pro Tips
- ✓To prevent the yogurt sauce from curdling, ensure it is heated gently and whisked continuously. Adding a little cornstarch or flour mixed with water helps stabilize it.
- ✓You can make the kofta meatballs ahead of time and refrigerate them until ready to cook.
- ✓For a richer sauce, use full-fat Greek yogurt.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of nutmeg to the kofta mixture for added warmth.
- Some variations include adding a small amount of cooked rice or bulgur to the kofta mixture for a lighter texture.