Beef Kofta/Vegan Kofta with Middle Eastern Salad
MARKET BOX RECIPES

Beef Kofta/Vegan Kofta with Middle Eastern Salad

A Middle Eastern delight with tzatziki, flatbread and Middle Eastern salad.

  • Finely chop some parsley and/or mint. Finely dice 1 onion. Deseed and remove the pulp of some tomatoes and dice. Deseed and dice some cucumber. 

  • For the kofta: In a bowl, combine the beef mince with some chopped herbs, some onion, ground cumin, ground coriander and 1 egg. Mix well and season to taste. 

  • For the vegan kofta: In a bowl, combine the falafel mix with some chopped herbs, some onion, ground cumin, ground coriander. Mix well and season to taste. Follow the falafel instructions as on the package, adding about 2-3 extra teaspoons of water to combine if needed.

  • Take a small handful of beef/falafel mixture, slightly larger than a golf ball, and shape into a small, elongated sausage-like shape, just over 5cm long.

  • If you’d like to fry the koftas, place a pan over a medium heat with enough oil to cover the base of the pan. When hot, fry on all sides until cooked through and golden. 

  • If you’d like to bake the koftas, bake in a hot oven 200°C for 20-25 mins until cooked through. 

  • For the salad: Place the tomatoes, some fresh herbs, cucumber in a salad bowl and toss to combine. Dress with some lemon juice, olive oil, salt and pepper.

  • In a pan over medium heat, toast up your wrap/flatbread until golden on both sides and heated through. 

  • Combine some yogurt with lemon juice, lemon zest, a touch of olive oil, and salt and pepper to taste. 

  • Serve the kofta with some golden flatbread, creamy yogurt dressing and simple Middle Eastern salad. 

 

FUN FACT: 

Many people believe that the meatball first originated in Persia where leftover meat was used to make a dish known as Kofta.