Kofta, an Arabic word universally associated with minced meat patties or finger-like rolls. Kofta is used throughout the Middle Eastern and Asian cuisines but the methods and ingredients of these patties differ slightly from one cuisine to another, even within one cuisine, from one region to another. The spices and herbs make these patties so region specific. In Syria, most cities love making kofta using lamb, parsley and onions as the main ingredients, whereas in the northern region of Syria, grains are a main component in the mix. Kofta can be made with chicken, turkey, beef, camel, vegetarian and even fish.
Each cook may have his or her own blend of spices, herbs and ingredients that they love using. So, please feel free to be adventurous, experimental and unorthodox in using the combination you like. As my father always said: “there is no rule in cooking” I say: “it is all about techniques”. I believe that cooking is an extension of you, putting your own print and creating your own profile of flavours.
Kofta is just one of those easy, fast and mouth-watering express dishes. Being the kind of person I am who always thinks outside the box, I have approached kofta in this recipe in such an unorthodox way, delivering my favourite flavours to you in a jiffy.
250 g ground beef 95% lean
½ a tomato, finely chopped
¼ cup of finely diced onion
2 cloves garlic, minced
½ cup of roughly chopped parsley
½ cup of roughly chopped coriander
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon black pepper
½ teaspoon chopped chili
Salt to taste
In a bowl put all the ingredients together and mix well, adjust the seasoning if required.
Spread a thin layer of the kofta mix on a tortilla and pat it to a thickness of 1/2 cm then cover with another tortilla and grill in a sandwich press on medium until the tortilla is browned and the beef is cooked.
Slice into quarters and serve with tatziki or a side salad.
Minced turkey breast, chicken breast and fish are a healthy option.
This can be done on the BBQ.
You make kofta burgers.
This can be served with a side salad or tzatziki.
This recipe and media is approved for use with courtesy of Mahas Kitchen Secrets (Check it out for more amazing recipes)