Ingredients

800g 12% fat beef mince

2 garlic cloves, grated

100g green olives, pitted and roughly chopped

50g pistachios, roughly chopped

2 tsp sumac

1 tbsp ground cumin

2 tsp ground coriander

½ tsp ground cinnamon

1 tsp mild chilli powder

2 tbsp olive oil, plus extra for frying

1 red onion, sliced

1 lemon, juiced

1 whole cucumber, deseeded and finely sliced

2 large handfuls of parsley leaves

50g pomegranate seeds

Pinch of sumac

1 tbsp honey, for glazing

Hummus, pickled chillies, and flatbreads, for serving

Instructions

Step 1: In a large bowl, combine the beef mince with grated garlic, chopped green olives, pistachios, sumac, ground cumin, coriander, cinnamon, chilli powder, 2 tbsp olive oil, 1 tsp salt, and a generous pinch of black pepper. Mix thoroughly to distribute the spices evenly.

Step 2: Shape the mixture into roughly 24 koftas, using about 40g of mixture for each. If prepping ahead, line a freezer-proof container with baking parchment and arrange the koftas inside, placing another sheet of parchment if stacking layers. Chill for up to four days or freeze for up to three months.

Step 3: For the salad, toss the sliced red onion with lemon juice and a pinch of salt. Let it sit for 10 minutes to lightly pickle. Then add the cucumber, parsley leaves, and pomegranate seeds. Mix well and season to taste. Sprinkle the salad with sumac before serving.

Step 4: To cook from frozen, brush a large frying pan or griddle with olive oil and heat over medium-high. Fry the koftas in batches, turning often, for 5–7 minutes until browned all over. Add 200ml water to the pan, cover with a lid, increase heat to high, and cook for another 5–7 minutes until the koftas are cooked through and water has evaporated.

Step 5: If cooking from chilled, fry the koftas for 8–10 minutes until cooked through, turning frequently for even browning.

Step 6: Remove the koftas from heat, drizzle with honey, and toss gently to coat them in the glaze.

Step 7: Spread hummus on a serving platter, pile the glazed koftas on top, and serve alongside the salad, pickled chillies, and flatbreads.

Tips & Variations

For a nut-free version, omit the pistachios or replace them with extra olives for texture.

Adding fresh mint alongside the parsley in the salad brings an extra layer of brightness.

If you prefer less spice, reduce or omit the chilli powder to suit your taste.

To ensure the koftas hold together well, chill the mixture before shaping if the mixture feels too soft.

Storage

Store cooked koftas in an airtight container in the refrigerator for up to three days. Reheat gently in a pan over low heat or in the oven to keep them moist. Uncooked koftas can be frozen for up to three months; thaw overnight in the fridge before cooking. The salad is best served fresh but can be kept in the fridge for up to one day.

FAQs

Can I use lamb mince instead of beef?

Yes, lamb mince works beautifully in this recipe and will add a richer flavor that pairs well with the spices and olives.

What can I serve if I don’t have flatbreads?

Pita bread, naan, or even warm tortillas can be great alternatives to flatbreads for serving these koftas.