Ingredients
¼cupeach pine nuts
¼cupalmonds
¼cupwalnuts
1smallyellow onion,roughly chopped
3clovesgarlic,roughly chopped
1smallred bell pepper,roughly chopped
1smalljalapeño pepper,seeds and ribs removed, roughly chopped (see note)
½cupcilantro leaves,or parsley, gently packed
2lbsground lamb
¾tspground cumin
¼tspground cinnamon,(heaping)
¼tspground cardamom,(heaping)
¼tspground cloves,(heaping)
1½tspsalt
¼tspwhite pepper
tzatziki and hummus,for serving
Preparation
Place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty.
Transfer the nuts to a small dry skillet over medium heat; cook for 5 to 6 minutes, stirring frequently, until the nuts are lightly browned and fragrant. Pour the nuts into a mixing bowl large enough to hold all of the ingredients, and set aside to cool.
Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first). Pulse until the vegetables are finely minced but not puréed.
Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.
To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using hands, mash the mixture together until evenly combined.
Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and ½-inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet and cover with plastic wrap, then refrigerate until ready to cook.
Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook for about 4 minutes per side, covered, until browned or cooked through.
