Beef Kofta

Grilled minced meat, juicy on the inside with a charred exterior. Warm aromas of cumin and flat-leaf parsley fill the air.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 481
• Protein: 40 g
• Carbs: 7 g
• Fat: 31 g

Ingredients

• 600 g Ground beef 15% fat ( fresh )
• 1 piece Onion ( very finely minced )
• 2 piece Garlic ( pressed )
• 30 g Flat-leaf parsley ( finely chopped )
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 1 pinch Cinnamon powder
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Extra virgin olive oil
• 1 tsp Sumac

Instructions

1. Preparation of the aromatic garnish

   Finely chop the onion and garlic. Mince the flat-leaf parsley. Ensure there are no large pieces so the kofta remains homogeneous and doesn't fall apart during cooking.

2. Kneading the meat

   In a mixing bowl, combine the ground beef with the onion, garlic, parsley, sumac, and all the spices. Knead the mixture by hand until the texture becomes slightly sticky, indicating the proteins are binding.

3. Shaping

   Divide the meat into eight portions. Form elongated logs around metal skewers or keep them as cylinders. Press the meat firmly so it holds together on the grill.

4. Searing and cooking

   Heat a cast-iron skillet with the olive oil. When it smokes slightly, add the koftas. Let them sear without touching for 2 minutes, then turn. The meat should be brown and crispy on the outside, pink and tender to the touch on the inside.

Chef's tips

• Do not overwork the meat if it gets warm, or the fat will melt and the koftas will be dry.
• Let the seasoned meat rest for 30 minutes in the fridge before shaping to allow the flavors to meld.
• Use metal skewers as they conduct heat to the center of the meat.

Storage

Store for up to 2 days in the refrigerator in an airtight container. Can be frozen raw once shaped.