food you can count on

there are dishes that change across households, cities, and generations. and then there are dishes that don’t move too far from their original make-up. kofta is absolutely one of those dishes in the middle east. there might be some small distinctions that show up with how different people make it, like whether it’s shaped into logs or flattened into a tray, or whether it's cooked on its own or layer it with potatoes, tomato sauce, and/or tahini. or even whether you bake it in the oven, saute it on a skillet, or skewer it over a live fire. the core of it stays the same though. quality ground meat and a soft blend of spice that gives it body and identity. the addition of fat, onions, parsley, and sometimes even tomato, in the kofta mix depends on the country or region the kofta recipe used is coming from.

back to the identity part though; this is where shami spice comes in. this is a spice blend that holds a cultural significance because we use it across the levant, in kofta, in stuffed vegetables, in stews, and it brings out a gentle warmth and earthiness in everything it touches. ours very much leans on our core single spices - allspice, coriander, cardamom, and cumin - with smaller notes of other warming spices like cloves, fennel seed, and anise seed which are more aromatic, pungent, and slightly sweet. 

the way the tasting notes reveal themselves is really layered and subtle; it's comforting and always feels familiar. we use it when we make lamb kofta, and this is usually how we make it.

 

 

recipe: lamb kofta

ingredients (serves 4-5)

  

part 1: the chicken

2 lb ground lamb (or a lamb/beef mix)

1 small onion, minced

1 bunch parsley, finely chopped

1 tbsp shawarmaji shami spice

1½ tsp kosher salt

black pepper to taste

olive oil for brushing

  

optional: for tray kofta version

2–3 yukon gold potatoes, sliced into thin rounds

2–3 fresh tomatoes, sliced

1½ tbsp tomato paste

½ cup warm water

 

 

preparation:

step 1. mix the lamb, onion, parsley, shami spice, salt, and pepper together in a bowl. don’t overwork the meat - just enough for everything to combine evenly.

step 2. for grilled kofta, shape into logs around skewers or by hand. brush lightly with olive oil and grill over charcoal or on a grill pan until browned and cooked through.

step 3. for tray-baked kofta, press the meat mixture into a baking dish in an even layer. top with thin slices of potato and tomato. whisk the tomato paste into warm water, season lightly, and pour over the top. bake at 375°F for 40–50 minutes or until the potatoes are tender and the top is slightly crisp.

serve with rice, bread, or just on its own with pickles and salad. the best kofta meals don’t need much else. bon appetit!

 

we hope these spices bring a touch of tradition, flavor, and wellness to your table always. 

peace, love, and toum,
the shawarmaji family