Kofte Bowl

Name: Kofte Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 1/2 lb ground beef (80/20); 1/2 lb ground lamb; 1 large egg, beaten; 1/4 of a medium onion, very finely minced (drain excess moisture); 1/4 cup breadcrumbs (substitute almond flour or meal for gluten free); 1 tsp sea salt; 1 tsp fresh cracked black pepper; 1 tsp ground cumin; 1/2 tsp cinnamon; 1/2 tsp allspice; 1/4 tsp fresh grated nutmeg; 1/4 tsp cayenne powder (more to taste); 2 Tbsp very finely minced fresh parsley; 2 Tbsp very finely minced fresh mint; 1 tsp baking soda; 2 tsp lemon juice; 2 Tbsp olive oil; 4 cups cooked couscous (you can use rice as well); 2 cups whole milk yogurt; 4 Tbsp tahini paste (add more to taste); Juice of 1 lemon; 1 tsp sumac or Aleppo pepper; salt; toasted pine nuts; chopped parlsey and/or mint; sumac or Aleppo pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
chilling
1 hr
Total Time
1 hr 35 mins
Servings
4 servings
Course
Main Course
Cuisine
Middle Eastern

Kofte Bowl

Julie Valencia

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Kofte bowl with warm spiced yogurt sauce, a comforting dinner with Middle Eastern lamb and beef meatballs, steamed couscous and warm savory yogurt. Mmmmmm!

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Ingredients

Servings

1/2 lb ground beef (80/20)
1/2 lb ground lamb
1 large egg, beaten
1/4 of a medium onion, very finely minced (drain excess moisture)
1/4 cup breadcrumbs (substitute almond flour or meal for gluten free)
1 tsp sea salt
1 tsp fresh cracked black pepper
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp fresh grated nutmeg
1/4 tsp cayenne powder (more to taste)
2 Tbsp very finely minced fresh parsley
2 Tbsp very finely minced fresh mint
1 tsp baking soda
2 tsp lemon juice
2 Tbsp olive oil
4 cups cooked couscous (you can use rice as well)

yogurt sauce

2 cups whole milk yogurt
4 Tbsp tahini paste (add more to taste)
Juice of 1 lemon
1 tsp sumac or Aleppo pepper
salt

garnish

toasted pine nuts
chopped parlsey and/or mint
sumac or Aleppo pepper

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Instructions

Put the meat in a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment. Add the beaten egg, breadcrumbs, drained onion, spices, and herbs. Stir together the lemon juice and baking soda and add it as well. Mix until everything is well incorporated. Cover well and chill the meat mixture for at least an hour, or overnight.
Use a scoop to portion out the meat and roll into balls the size of large walnuts.
Heat the olive oil in a large skillet and brown the meatballs on all sides. Then turn the heat down, cover the pan and cook the meatballs for about 10 minutes, or until done throughout. Give the pan a shake or stir to rearrange the meatballs from time to time. An instant read thermometor should register 165F when inserted in the center of a meatball.
Mix the yogurt with the tahini, lemon, and sumac or Aleppo pepper. Stir well. If the sauce seems too thick, thin with a little water. Add salt to taste. The sauce can be used cold or room temperature, but I like to gently heat it just before serving. This is best done in a small saucepan, VERY gently on the stove. Too much heat will 'break' the yogurt.
Divide hot cooked couscous between four bowls. Top with meatballs, then add the warm yogurt sauce. Garnish with toasted pine nuts, fresh parsley and mint, and a sprinkle of sumac or Aleppo pepper.