Beef Kofta
Ingredients
- 600 gGround beef 15% fat (fresh)
- 1 pcOnion (very finely minced)
- 2 pcGarlic (pressed)
- 30 gFlat-leaf parsley (finely chopped)
- 1 tspCumin ground
- 1 tspSweet paprika
- 1 pinchCinnamon powder
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspExtra virgin olive oil
- 1 tspSumac
Method
Grilled minced meat, juicy on the inside with a charred exterior. Warm aromas of cumin and flat-leaf parsley fill the air.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for up to 2 days in the refrigerator in an airtight container. Can be frozen raw once shaped.
