Description
These flavorful beef koftas are infused with green olives, sumac, and a warm blend of spices, served with a refreshing cucumber and pomegranate salad. Perfectly pan-fried and glazed with honey, they make a vibrant Middle Eastern-inspired dish ideal for gatherings or a satisfying weeknight meal.
Ingredients
Scale
Koftas
- 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 tsp salt
- Pinch of black pepper
Salad
- 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
Glaze and Serving
- 1 tbsp honey, for glazing
- Hummus
- Pickled chillies
- Flatbreads
Instructions
- Prepare the kofta mixture: In a large bowl, combine the beef mince, grated garlic, chopped green olives, pistachios, sumac, cumin, coriander, cinnamon, mild chilli powder, olive oil, salt, and black pepper. Mix well until thoroughly combined.
- Form the koftas: Using about 40g of the mixture per kofta, shape the mixture into small oval patties with your hands. You should make approximately 24 koftas in total. For meal prep, place them in a freezer-proof container lined with baking parchment, separating layers with parchment sheets if needed. Chill for up to four days or freeze for up to three months.
- Make the salad: Combine the sliced red onion with the lemon juice and a pinch of salt in a bowl. Let it sit for 10 minutes to lightly pickle the onion. Then add the cucumber slices, parsley leaves, and pomegranate seeds. Season to taste and sprinkle the salad with sumac. Toss gently and transfer to a serving bowl.
- Cook the koftas from frozen: Brush olive oil onto a large frying pan or griddle pan and heat over medium-high heat. Fry the koftas in batches, turning frequently for 5-7 minutes until browned on all sides.
- Steam and finish cooking: Pour 200ml water into the pan, cover with a lid, increase heat to high, and cook for an additional 5-7 minutes until the koftas are cooked through and the water has evaporated. Remove the pan from heat, then toss the koftas with the honey to glaze them.
- Cook the koftas from chilled: If using chilled koftas, fry them in the oiled pan over medium-high heat, turning often, for 8-10 minutes until cooked through and browned.
- Serve: Spread hummus on a serving platter and pile the hot koftas over it. Serve alongside the salad, pickled chillies, and warm flatbreads for a complete meal.
Notes
- You can prepare the koftas ahead of time and freeze for convenience.
- To ensure even cooking, do not overcrowd the pan when frying the koftas.
- Use a griddle pan if possible to get nice char marks on the koftas.
- Adjust the mild chilli powder to your preferred spice level.
- The salad can be made in advance and kept refrigerated until serving.
- For a gluten-free meal, serve with gluten-free flatbreads or omit them.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: beef koftas, green olives, sumac, Middle Eastern koftas, spiced beef, honey glazed, pomegranate salad, easy kofta recipe
