Middle Eastern Beef Koftas
A community recipe by CobyNot tested or verified by Nigella.com
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Combine mince with remaining ingredients, except hummus, in bowl; mix well. Cover, refrigerate 30 minutes. Roll tablespoons of mixture into ovals; thread onto 12 skewers. Add koftas to heated, oiled griddle pan in batches (or grill or barbecue); cook until browned all over and cooked through. Serve koftas with hummus. May also serve on a bed of couscous.
Combine mince with remaining ingredients, except hummus, in bowl; mix well. Cover, refrigerate 30 minutes. Roll tablespoons of mixture into ovals; thread onto 12 skewers. Add koftas to heated, oiled griddle pan in batches (or grill or barbecue); cook until browned all over and cooked through. Serve koftas with hummus. May also serve on a bed of couscous.
Introduction
Metric Measures Tip: Minced lamb can be used in place of beef.
Metric Measures Tip: Minced lamb can be used in place of beef.
Ingredients
Serves: 4-6
Metric
Cups
- 700 grams minced beef
- 1 medium onion (finely chopped)
- 2 cloves garlic (crushed)
- 1 tablespoon lemon juice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 tablespoons pinenuts
- 2 tablespoons fresh coriander (chopped)
- 2 tablespoons fresh mint (chopped)
- 1 medium egg yolk
- 250 grams hummus
- 24¾ ounces ground beef
- 1 medium onion (finely chopped)
- 2 cloves garlic (crushed)
- 1 tablespoon lemon juice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 tablespoons pinenuts
- 2 tablespoons cilantro (chopped)
- 2 tablespoons fresh mint (chopped)
- 1 medium egg yolk
- 8⅚ ounces hummus
Method
Middle Eastern Beef Koftas is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by Deborayla on 18th February 2016
Show more commentsMy partner who is Iranian and really enjoyed this dish. For me it needed more flavour so I added more garlic, fresh coriander and cumin and a bit of turmeric, garam masala, 2 fresh green chilis, grated fresh ginger, and salt and pepper to half of the mixture and wow it was amazing served with rice and mint yoghurt.