Found all over Turkey and the Middle East, köfte (KOF-ta) are essentially meatballs, often made from lamb. They’re traditionally served with warm flatbread, raw onions, and plain yogurt, but they’re also delicious paired here with a bright, tangy yogurt sauce. The spice mix makes more than you’ll need—use it on beef, pork, and grilled vegetables, or stir it into hummus and other dips.

For the spice mix

• 1 Tbs. ground cumin
• 1-1/2 tsp. dried mint
• 1-1/2 tsp. dried oregano
• 1 tsp. sweet paprika
• 1 tsp. hot paprika
• 1 tsp. cracked black pepper

For the pomegranate-yogurt sauce

• 1/2 cup plain yogurt
• 1 Tbs. pomegranate molasses; more for serving
• 2 Tbs. chopped fresh mint
• 1 tsp. ground sumac or 1/2 tsp. fresh lemon juice

For the köfte

• 1 lb. ground lamb
• 1 medium plum tomato, seeded and finely diced
• 1/4 cup finely grated red onion
• 1 tsp. pomegranate molasses
• 1 medium clove garlic, minced
• 3/4 tsp. kosher salt
• 8 12-inch flat, wide skewers (soaked in water for 30 minutes if wooden)
• Vegetable oil, as needed
• 2 Tbs. pomegranate seeds (optional)
• 2 Tbs. small fresh mint leaves (optional)

Preparation

Make the spice mix

• Combine all of the ingredients in a small bowl.

Make the yogurt sauce

• Combine all of the ingredients in a small bowl.

Make the köfte

• Put the lamb, tomato, onion, pomegranate molasses, garlic, 1 Tbs. of the spice mix, and salt in a large bowl. Using your hands, mix until combined and the meat is a bit sticky. With wet hands, divide the lamb into 8 portions. Working with one portion at a time and rewetting your hands as necessary to prevent sticking, press the lamb around the skewers into sausage shapes about 4-1/2 inches long. Transfer to a baking sheet, cover loosely with plastic wrap, and refrigerate for at least 1 and up to 4 hours.
• Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire for direct grilling. Oil the grill grate. Grill the köfte, turning once, until no longer pink in the center (cut into one to check), about 6 minutes.
• Garnish with the pomegranate seeds and mint, if using. Drizzle more pomegranate molasses over the yogurt sauce, and then serve with the sauce.