Lamb and zucchini koftas (receipe)

I finally had the courage to make koftas…and what a feast this was: and explosion of flavours…!

#inspiredbyottolenghi, I adaped his receipe for turkey and zucchini koftas to suit the slightly more fatty lamb. The lemon and sumac work well and should not be left out.

I served the koftas with an umami rice dish…a crunchy green salad would also work well.


Lamb and zucchini koftas

Course Main Course
Cuisine Mediterranean, Middle Eastern
Keyword koftas, lamb, zucchini
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 2 hours
Servings 4 people



  • 500 g minced lamb
  • 2 middle sized zucchini
  • 1 small spring onion finely chopped
  • 1 large egg
  • 2 table spoons chopped coriander
  • 1 large garlic clove crushed
  • 1 table spoon cumin
  • pepper
  • olive oil enough to just cover the bottom of your frying pans

Sour creme and sumac sauce

  • 100 g sour creme
  • 150 g Greek youghurt
  • 1 table spoon lemon zest
  • 1 table spoon lemon sauce
  • 1 small garlic clove crushed
  • 1 ½ table spoons olive oil
  • 1 table spoon sumac
  • salt and pepper


Sour creme and sumac sauce

  • Mix all the ingredients carefully in a medium sized bowl. Set aside until you are ready to serve the koftas. You might want to keep the sauce in the fridge.


  • Half the zucchini lengthwise and sprinkle with fine salt. Set the zucchini aside for 1 hour
  • Once the zucchini are ready, squeeze any liquids out and grate them.
  • Add the beaten egg, lamb and the other ingredients (except for the olive oil) and mix until it is homogeneous.
  • Form small patties with your hands and gently fry them in olive oil. Be careful not to burn them...you want them to be brown and crispy from the outside and cooked inside without them being too dry.
  • Serve the koftas on a bed of the sour cream and sumac sauce.

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