Stuffed Middle Eastern Lamb Koftas with Pine Nut Tzatziki

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Juicy lamb koftas infused with warm spices and pine nuts, stuffed with tangy feta cheese, served alongside a refreshing tzatziki sauce. This Middle Eastern recipe, ready in about 35 minutes, pairs ground lamb, pine nuts, feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground lamb
• 1/4 cup pine nuts
• 1/2 cup, crumbled feta cheese
• 1 small, finely chopped onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 cup, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup Greek yogurt
• 1/2 cup, finely diced cucumber
• 1 tbsp lemon juice
• 1 tbsp, chopped fresh dill
• 1 tbsp, chopped mint leaves

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Instructions

1. Step 1: Toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, then set aside to cool.
2. Step 2: In a large bowl, combine 1 lb ground lamb, 1 small finely chopped onion, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/4 cup chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Mix gently to combine.
3. Step 3: Divide the lamb mixture into 8 equal portions. Flatten each portion into a patty, place about 1 tbsp crumbled 1/2 cup feta cheese and a few toasted pine nuts in the center, then fold and seal into an oval kofta shape.
4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add koftas and cook for 4-5 minutes per side until browned and cooked through, reaching an internal temperature of 160°F.
5. Step 5: Meanwhile, prepare tzatziki sauce by mixing 1 cup Greek yogurt, 1/2 cup finely diced cucumber, 1 tbsp lemon juice, 1 tbsp chopped fresh dill, and 1 tbsp chopped mint leaves in a bowl. Season with a pinch of salt.
6. Step 6: Serve the warm lamb koftas with the pine nut tzatziki sauce for dipping.