Why this kofta shines

Pomegranate molasses beef kofta is where smoky comfort meets glossy elegance. Kofta—seasoned ground meat shaped onto skewers—appears across the Levant and broader Middle East in countless variations. This version leans into the tart-sweet intensity of pomegranate molasses, a pantry jewel that reduces pomegranate juice into a dark, tangy syrup. Brushed onto sizzling beef in the final minutes, it caramelizes into a lacquered glaze that contrasts beautifully with the fresh herbs and warm spices inside the meat.

Flavor architecture

• Beef: 85% lean gives a balance of juiciness and structure. Too lean and you risk crumbly skewers; too fatty and flare-ups can scorch the glaze.
• Aromatics: Grated onion (with its juice) hydrates the mixture and creates steam from within, enhancing tenderness. Garlic adds depth without overwhelming.
• Herbs and spices: Parsley brightens, mint cools, while cumin and coriander provide warmth and citrusy fragrance. Sumac contributes a lemony tang that harmonizes with the pomegranate.
• Pomegranate molasses: A small amount inside the mixture seasons from the core, while a larger brush-on dose glazes the surface for shine and sweet-tart punch.
• Baking soda: A tiny, traditional kebab trick. It raises pH slightly, improving browning and tenderness. Optional, but noticeable.

Technique tips for success

• Mix gently: Overworking ground meat develops springy, tight proteins. Fold just until cohesive.
• Chill then shape: A brief chill firms the mixture, making it easier to mold without cracking. Damp hands are your best tool.
• Secure on skewers: Flattening the kofta into elongated ovals increases surface area for smoky char and gives the glaze more real estate.
• Heat management: Medium-high heat is ideal. You want robust browning without burning the sugars in the molasses. Brush the glaze only in the last 1–2 minutes.
• Rest: A short rest before serving lets juices redistribute, keeping bites succulent.

Sauce and sides

A creamy yogurt–tahini sauce offers cooling richness and a sesame echo that complements the grill. For texture and freshness, fold in finely diced cucumber. Serve with warm flatbreads to swipe through sauce and pan juices, or spoon over fragrant rice. A final sprinkle of pomegranate arils adds juicy bursts and color.

Substitutions and variations

• Meat: Substitute half the beef with ground lamb for a deeper, gamier profile. All lamb works too—adjust fat to around 20%.
• Spice swaps: No Aleppo pepper? Use mild chili flakes or smoked paprika. Lacking sumac? A squeeze of lemon at the end delivers a similar brightness.
• Herb choices: Cilantro can replace parsley; dill offers a different, fresh direction. Keep at least one leafy herb to balance richness.
• Dairy-free: Swap yogurt with a thick, unsweetened plant yogurt and thin with olive oil and lemon.
• Skewer-free: Shape into patties and pan-sear, or form logs and roast on a rack under the broiler.

Make-ahead and storage

• Prep ahead: Kofta mixture can rest (covered) in the refrigerator up to 24 hours, improving flavor. Shape just before cooking.
• Freeze: Shape raw kofta on a parchment-lined tray, freeze solid, then bag for up to 2 months. Thaw in the fridge overnight before grilling.
• Leftovers: Keep cooked kofta chilled up to 3 days. Reheat gently in a covered skillet with a splash of water to keep them moist.

Cultural thread

Kofta belongs to a family of dishes that trace lines across the Levant, Turkey, Iran, the Caucasus, and South Asia. In the Levant—Lebanon, Syria, Palestine, and Jordan—bright acids like lemon, sumac, and pomegranate frequently counterbalance rich meats. Pomegranate molasses, called dibs al-rumman, concentrates those flavors into a bottle, lending a signature sweet-sour note that’s both ancient and modern. While every household guards its own spice blend, the throughline is hospitality: skewers crowding a grill, plates passed around a table, and aromas that spill into the street.

Troubleshooting

• Kofta cracking or falling off skewers: The mixture may be too dry or under-mixed. Add a tablespoon of cold water or a splash more onion juice, then fold just until it holds.
• Glaze burning: Heat is too high or the glaze went on too early. Reduce heat slightly and glaze only at the end.
• Dry texture: Beef was too lean or cooked too long. Aim for medium-high heat with frequent turning and stop when just cooked through.

Chef’s notes

I love the soft tang that molasses brings inside the meat—not just on the surface. Including a small amount in the mix seasons every bite, while the final brush delivers fragrant caramelization. Don’t skip the sumac: it’s the bridge between smoky, savory beef and the fruity glaze. Finally, scatter a handful of pomegranate arils at the table; they’re not merely garnish, but little reminders of what’s at the heart of this dish.