Kofta is basically the middle eastern version of a burger patty. It is made of minced meat that is mixed with spices, herbs, onion and garlic, it is then shaped into a log or patty if you prefer, heck it can be made into the shape of a meatball if you like, but generally I found they are log shaped.
This is a simple recipe, each step is fast and easy to make, even the sauces are easy, I know you can buy tahini and yoghurt and cucumber dip, but it is so easy to make your own. If you prefer hummus to tahini, use that instead.
The whole recipe comes together in about 20-30 minutes, and you get to feed you and your family (or friends) middle eastern burgers.
Adding lamb to the recipe gives it a richer flavour, but feel free to leave it out and just use beef mince, if you prefer. Also buy regular mince, you want a little fat in this dish, otherwise your kofta could taste dry.
My husband prefers the Kofta served as a meat dish at dinner, with the salads and dips on the side, everything separate, my kids loved it as a wrap. So serve it however you prefer.
Try these soon, they were truly delicious and something different to the regular burger or wrap.
500g beef mince
120g lamb mince
1/2 cup minced parsley
1 small onion, grated or blitz in a food processor
2 garlic cloves, finely chopped
1 tablespoon salt
1 tsp crushed black pepper
1/2 teaspoon cumin powder
1 teaspoon nutmeg
Extra virgin olive oil Spray
1/2 cup tahini.
1/4 cup water - plus or minus depending on your preferred sauce thickness.
2 Tablespoon white vinegar.
2 teaspoon lime juice.
2 garlic cloves- minced.
1/2 teaspoon coriander.
1/4 teaspoon salt, to taste.
1/4 teaspoon cumin.
For garnishing: Extra Virgin Olive Oil and any or all of coriander/cumin/red pepper flakes, paprika, cayenne…
Cucumber and Yoghurt Sauce:
1 cup yogurt
4-5 mint leaves, to taste, minced
Salt to taste
Extra Virgin Olive Oil, to garnish
Ground Paprika, to garnish
Small pita loaves or wraps of choice (I like to use small pita loaves or mini wraps)
Fresh tomato slices
Fresh red onion slices
Fresh greens, such as parsley, rocket or lettuce
Make the kofta: In a food processor, combine the onion, parsley, garlic, salt, pepper, cumin and nutmeg. Process until very finely chopped, scraping down the sides as needed.
Transfer the mixture to a large bowl, along with the beef and lamb mince. Use your hands to mix and knead everything together until the ingredients are evenly distributed. Try not to over-mix or overwork the mixture once it is uniform, as this may result in tough kofta.
Shape the koftas: Shape handfuls of the kofta mixture into logs. The size of the logs is up to you. I prefer smaller ones, as they cook faster but you could make them slightly bigger than the loaves or wraps you plan to use for an easily-held sandwich. I just put two smaller ones in the wrap. If not using immediately, cover and refrigerate, until needed.
To make the tahini: In a small food processor add all the ingredients, except for the garlic. Mix well until everything is well combined.
Pour contents in a bowl, add the garlic and mix.
Pour into serving bowls, add a teaspoon of extra virgin olive oil and sprinkle some coriander/cumin or red pepper flakes on top.
Place the yoghurt in a medium sized bowl, stir until smooth. Squeeze the juice out of the cucumber and add the cucumber flesh to the yogurt. Add the minced mint leaves. Add salt to taste, stir to combine. The dip is now ready.
Serve in a bowl, garnished with olive oil and paprika.
Spray the pan with some oil spray. When the pan is hot, add the koftas and cook for about 2 minutes on the first side, then turn the koftas frequently until they are nicely browned and charred on all sides about 1-2 minutes per side. Lower the heat and cover the pan. Let it cook for 5 minutes, covered. Then uncover the pan and let any liquid evaporate.
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