Kofte Bowl
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
-
chilling
1 hr
-
Total Time
1 hr 35 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
Middle Eastern
Kofte Bowl
Report
Kofte bowl with warm spiced yogurt sauce, a comforting dinner with Middle Eastern lamb and beef meatballs, steamed couscous and warm savory yogurt. Mmmmmm!
Share:
Ingredients
- 1/2 lb ground beef 80/20
- 1/2 lb lamb ground
- 1 egg large, beaten
- 1/4 onion medium, very finely minced, drain excess moisture
- 1/4 cup breadcrumbs substitute almond flour or meal for gluten free
- 1 tsp salt sea salt
- 1 tsp black pepper fresh cracked
- 1 tsp cumin ground
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp nutmeg fresh grated
- 1/4 tsp cayenne pepper powder; more to taste
- 2 Tbsp parsley very finely minced, fresh
- 2 Tbsp mint very finely minced, fresh
- 1 tsp baking soda
- 2 tsp lemon juice
- 2 Tbsp olive oil
- 4 cups couscous cooked; you can use rice as well
yogurt sauce
- 2 cups yogurt whole milk
- 4 Tbsp tahini paste add more to taste
- lemon juice of 1
- 1 tsp sumac or Aleppo pepper
- salt
garnish
- pine nuts toasted
- parsley chopped
- mint chopped
- sumac or Aleppo pepper
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.
Notes
- We have also formed this meat mixture into burger patties and served them with the yogurt sauce over greens for a delicious alternative!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
