A richer take on a classic kofta
Every now and then I like to push a familiar dish into new territory, and stuffing lamb koftas with pine nuts and herbs is one of those small changes that makes a big difference. The crunch of toasted nuts hidden inside juicy lamb gives a contrast that’s both surprising and deeply satisfying. Fresh herbs lift the filling and keep the flavours bright. It’s the kind of recipe that feels a little more special, perfect for dinner when you want something with a touch of ceremony but without too much fuss.
The first time I tried this style of kofta was in a family kitchen in Amman, where ground lamb was folded around a filling of onions, herbs and pine nuts. The trick, I quickly learnt, is to toast the nuts first so they hold on to their flavour inside the meat. Since then, I’ve adapted the technique into a recipe that’s approachable but still keeps that authentic charm.
Why stuffing makes sense
Lamb has a natural affinity with nuts and herbs, which are used widely across Middle Eastern cooking. Pine nuts bring buttery richness while parsley and mint provide freshness that cuts through the fat of the meat. By tucking the filling inside rather than mixing it through, you get bursts of flavour in every bite.
If you’re new to working with shaped koftas, my shaping lamb koftas like a pro guide will help you create an even casing around the filling. And if you’re grilling rather than baking, I recommend checking out my how to grill lamb koftas without breaking post for reassurance that they’ll hold firm on the heat. If stuffing isn’t your style, you can find other Middle Eastern lamb kofta styles that showcase lamb in simpler ways.
A seasonal table with pine nuts and herbs
In summer, these stuffed koftas are brilliant with tomato salad and flatbreads. During cooler months, I like to serve them alongside roasted root vegetables or a spiced bulgur pilaf. The recipe also sits well on a mezze spread with dips like baba ganoush and hummus. For other warming lamb dishes, try my lamb koftas in tomato and cinnamon sauce, or for smoky depth, the charcoal-grilled lamb koftas with smoky aubergine.
If you’d like to play with different seasoning profiles, have a look at my Middle Eastern spice blends for lamb koftas guide, which explains how spices shift depending on the occasion and season.
Ingredients (serves 4)
For the koftas:
- 500g lamb mince (15–20% fat)
- 1 onion, grated
- 2 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
For the filling:
- 60g pine nuts, toasted
- 1 small onion, finely diced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 1 tbsp olive oil
- Pinch of salt
Instructions
Start by toasting the pine nuts in a dry pan until golden, then set aside. In the same pan, sauté the diced onion in olive oil until soft and lightly browned. Mix with pine nuts, parsley, mint and a pinch of salt to create the filling.
Combine lamb mince with grated onion, garlic, cumin, coriander, cinnamon, paprika, parsley, salt and pepper. Take a portion of the lamb mixture, flatten it in your hand, place a spoonful of filling in the middle, then wrap the meat around to seal. Shape into oval koftas and chill for 30 minutes.
Cook the koftas on a hot grill or in a 200°C oven for 18–20 minutes, turning once. They should be browned on the outside with the filling hot in the centre. Rest for a few minutes before serving so the juices settle.
For a creamy complement, serve with my perfect tahini sauce for koftas, which balances the nutty richness inside the meat.
What to serve with this recipe
Stuffed lamb koftas are best with flatbreads and a sharp salad, such as tomato, cucumber and red onion with lemon. A side of roasted aubergine or chickpeas works beautifully too. You could also pair them with oven-baked lamb koftas with spiced chickpeas as part of a varied platter.
Wine and beer pairings
A Lebanese Merlot adds soft fruit notes that complement the pine nuts, while a Greek Xinomavro provides acidity that cuts through the richness. Beer-wise, a Kölsch brings light crispness, while a Brown Ale gives nutty undertones that mirror the pine nuts in the filling.
FAQs about stuffed lamb koftas with pine nuts and herbs
Can I swap pine nuts for other nuts?
Yes, almonds or cashews work well as substitutes. Toast them lightly first to bring out their flavour. My spice blends for lamb koftas post can help you choose seasonings that complement different nuts.
Do these koftas hold together easily?
Yes, if shaped firmly and chilled before cooking. If you’re still concerned, see my grilling lamb koftas without breaking guide for shaping and cooking advice.
Can I make the filling ahead of time?
Absolutely. The pine nut and herb mixture can be made a day in advance and kept in the fridge until needed. For shaping, my shaping lamb koftas like a pro guide gives practical steps.
How do I stop the nuts from burning inside the koftas?
Toast them only until golden, not dark, before mixing with the filling. The meat will protect them during cooking, so they’ll keep their texture without charring.
Tips for success with stuffed lamb koftas with pine nuts and herbs
Seal the filling completely with lamb mince so it doesn’t leak out during cooking. Chilling the shaped koftas is key, as it firms up the structure and helps them hold. Don’t overload with filling — a spoonful per kofta is enough to keep the balance between meat and crunch. Fresh herbs should be finely chopped to spread evenly through the filling.
Storage and reheating stuffed lamb koftas with pine nuts and herbs
Cooked koftas can be stored in the fridge for up to three days. Reheat in a hot oven for 10 minutes or on a grill until warmed through. Uncooked shaped koftas also freeze well; freeze them on a tray before bagging to prevent sticking, then cook from frozen with a few extra minutes added.
Stuffed lamb koftas with pine nuts and herbs
Ingredients
For the koftas
- 500 g Lamb mince
- 1 Onion grated
- 2 cloves Garlic minced
- 1 tbsp Ground cumin
- 1 tbso Ground coriander
- 1 tsp Ground cinnamon
- 1 tsp Smoked paprika
- 2 tbsp Fresh Parsley chopped
- 1 tsp Salt
- ½ tsp Black pepper freshly ground
For the filling
- 60 g Pine nuts
- 1 small Onion finely diced
- 2 tbsp Fresh Parsley chopped
- 1 tbsp Fresh mint chopped
- 1 tbsp Olive oil
- 1 pinch Salt
Instructions
- Start by toasting the pine nuts in a dry pan until golden, then set aside. In the same pan, sauté the diced onion in olive oil until soft and lightly browned. Mix with pine nuts, parsley, mint and a pinch of salt to create the filling.
- Combine lamb mince with grated onion, garlic, cumin, coriander, cinnamon, paprika, parsley, salt and pepper. Take a portion of the lamb mixture, flatten it in your hand, place a spoonful of filling in the middle, then wrap the meat around to seal. Shape into oval koftas and chill for 30 minutes.
- Cook the koftas on a hot grill or in a 200°C oven for 18–20 minutes, turning once. They should be browned on the outside with the filling hot in the centre. Rest for a few minutes before serving so the juices settle.