Beef Kofta with Sumac Salad

Nutrition · per serving

Steps

1. 1

   Prepare the tomatoes, cucumber, red onion, parsley, and mint, then place them in a bowl.

   2 medium diced tomatoes½ diced cucumber½ small finely sliced red onion½ bunch roughly chopped parsley½ bunch roughly chopped mint
2. 2

   Fold in the sumac, lemon juice, pomegranate molasses, olive oil, and salt. Mix the salad gently so the tomatoes do not break down.

   1½ tsp sumac1 tbsp lemon juice1 tbsp pomegranate molasses1 tbsp olive oil¼ tsp salt
3. 3

   Knead the ground beef, garlic, paprika, cumin, salt, and pepper thoroughly until the mixture holds together. Shape into 6 to 8 flat kofta, about 1.5 cm thick.

   300 g ground beef1 small garlic clove, finely grated garlic1 tsp sweet paprika½ tsp ground cumin¾ tsp salt¼ tsp black pepper
4. 4

   Heat a large frying pan with the olive oil over medium-high to high heat. Add the kofta and fry for about 3 to 4 minutes per side, until deeply browned and fully cooked through.

   1 tbsp olive oil
5. 5

   Meanwhile, warm the flatbreads in the hot pan or toaster for 1 to 2 minutes, until soft and lightly toasted.

   2 large flatbreads
6. 6

   Let the kofta rest for 3 minutes. Fill the flatbread with the salad, top with the kofta, and serve immediately.

Origin & History

Kofta are among the best-known dishes of Turkish and other Levantine cuisines. These seasoned ground-meat patties are traditionally fried or grilled and often served with bread, herbs, salad, and tangy seasonings such as sumac.