I have eaten koftas before, traditionally made with lamb and spices, at both a friend's house and at middle eastern restaurants, but I have never made them before. With some beef mince in the fridge needing to be used, I decided to give it a go. I knew approximately the spices that are used in making kofta but the quantities in the recipe below are according to my tastes.
I also decided to add the freshness of a tomato and parsley salsa which is a deconstructed version of the traditional tabbouleh. To finish the dish and provide a casing for the kofta and salsa, I grilled some flat bread.
While far from traditional, this dish was really tasty and the beef holds up well against the pungent spices. This would be a good quick family summer meal or great for feeding a crowd by doubling the quantities.
Beef Koftas with tomato salsa and flat bread
4 flat bread (I used wholegrain tortillas but you could use any flat bread
500 gm extra lean minced beef
½ onion, finely diced
1 handful of parsley, finely chopped
1tsp paprika (I used sweet but use whichever paprika you prefer)
1tsp ground coriander
1tsp ground cumin
1 tsp cinnamon
1 small carrot, finely grated
S&P to taste
Olive oil, I used a spray for the koftas
2 tomatoes, finely diced
½ bunch of parsley, chopped roughly
Juice of 1 lemon
2Tbs olive oil
S&P to taste
1. In a mixing bowl, add all the kofta ingredients and mix very using your hands. Ensure all ingredients and spices are well mixed through the mixture. Divide the mixture into 8 – 10 equal portions.
2. Using wooden skewers and the kofta mix, form a sausage shape around each skewer.
3. In a separate bowl, combine the salsa ingredients together. Mix well and leave the flavours to infuse while you cook the koftas.
4. Cook the koftas on a hot BBQ or grill. Alternatively, you may prefer to cook them in an oven or pan fry them until they are fully cooked through.
5. Heat the flat breads on each side on a hot grill, oven or pan.
6. Serve koftas with a flat bread and salsa on the side.