Similar Recipes
Ishli Kofte / Içli Köfte (Stuffed Kofte)
Ishli Kofte (Içli Köfte) is nearly identical to Lebanese Kibbeh. Its name means "stuffed kofte" or "stuffed meatball" because that's exactly what it is.
Chi Kofte / Cig Kofte (Armenian Steak Tartare)
Chi Kofte (Armenian Steak Tartare) also has a Lebanese cousin called Kibbeh Nayyeh. They are nearly identical, featuring raw meat and bulgur wheat, but are shaped and served differently. With this recipe you can easily make both variations!
Red Lentil Kofte (Vospov Kofte)
Red Lentil Kofte (Vospov Kofte) is a vegan Middle Eastern dish made of red lentils, bulgur, and sauteed onion. It’s served with a colorful chopped salad.
Armenian Meatball Soup (Sulu Kofte)
This Armenian Meatball Soup, Armenian kufta (kofta) soup or sulu kofte, is the ultimate bowl of comfort. Tiny beef-and-bulgur meatballs are poached in a lemony, tomato-laced broth, and finished with dried mint to create this family favorite!
Homemade Armenian Manti Recipe (Sini Manti)
These homemade baked Manti (Sini Manti) are traditional Armenian dumplings. They feature a savory beef filling, and a luscious yogurt-garlic sauce.
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Kofte Kebabs With Spicy Harissa Yogurt Sauce and Grilled Flatbread (Minced Lamb Kebabs)
Kofte Kebabs are traditionally made with lamb, however, ground beef or pork can be substituted. Harissa is a Tunisian spice pasted made from piri-piri peppers. If you can't find it, any fresh chili sauce will do, such as sambal oelek.
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Bifteki
When you stuff the tasty Greek meat mixture for keftedes with some feta cheese and grill it, the awesomeness meter totally cranks up, plus they get a new name—bifteki.
Fish koftas
These fish koftas are like Middle Eastern lamb koftas - except made with fish. Adore the spicing! Serve with pilaf for a stunning meal.
Turkish Lamb Kofta Kebabs
Adapted from a recipe by Efendy, a popular Turkish restaurant in Sydney Australia, these fragrantly spiced and mouth-watering Turkish Lamb Kofta Kebabs take 30 minutes from start to finish!
Armenian Khalkha (Simit/Kekhke)
An Armenian savory cookie that goes by many names: Khalkha / Simit / Kekhke. If you ask Armenians (I did) what they call it, you'll get a lot of different answers, but we are unified in loving these cookies! There are sweet versions too, but this is the savory one my family prefers.
A classic Middle Eastern dish, Sini Kofte (Turkish) or Kibbeh bil Sanieh (Lebanese) is a layered, baked kofte. It features a beef and bulgur mixture as the base and topping, and a cooked ground beef mixture as the filling.
Serve With
Roasted Rack of Lamb w/ Turkish Spices, Yogurt Sauce, and Rice
inspired from my trip to Istanbul this Turkish lamb uses dried sweet apricots. pistacios and an interesting mix of Turkish spices served with yogurt and rice pilafs
Fattoush With Crunchy Flatbread Ribbons
A fresh take on the classic Middle Eastern fattoush salad - piled high with crunchy flatbread ribbons which is everybody's favourite part! On the table in 15 minutes.
12 Minute Couscous Salad with Sun Dried Tomato and Feta
A 12 minute, giant couscous salad with feta, sun dried tomatoes and chickpeas. A terrific side or satisfying lunch - and it keeps well for days!
Tomato Bulgur Pilaf
It's easy to capture the flavor of summer in a simple side dish with this Tomato Bulgur Pilaf. Similar to a traditional Armenian rice pilaf, swap out the rice for coarse bulgur and add tons of fresh tomato!
Hummus with Lamb
Take plain hummus to another level with this classic variation found in the Middle East that tops it with tasty minced lamb.
Middle Eastern Roasted Vegetables with Tahini Drizzle
Middle Eastern Roasted Vegetables with Tahini Drizzle {vegan} - perfect minimal effort dish to use up all those left over veggies you have in the fridge at the end of the week!
Weeknight Hummus Plate — Ethan
Fattoush(ish) salad
This is my take on a fattoush salad.
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Hummus Kawarma (Lamb) with Lemon Sauce from 'Jerusalem'
Here's a tahini-rich recipe for hummus along with two variations, Musabaha (warm chickpea topping) and Kawarma (fried chopped lamb). For the most show-stopping of hummus dishes, take the extra time and prepare the Kawarma. Freshly chopped lamb neck meat is marinated in warm spices, za'atar, vinegar, mint, and parsley before it's fried in butter.
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Braised Chickpeas and Vegetables with Couscous, Harissa Yogurt, and Soft Eggs from 'Flour, Too'
Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair.