Experience a burst of Middle Eastern flavors with this Beef Kofta recipe, complemented by a refreshing tomato salad and creamy garlic tahini mayo. Perfect for a hearty meal or street-style pita pocket feast, this dish promises a blend of spice, zest, and creaminess.
Ingredients
For the Kofta:
🥩 2 pounds ground beef 90/10 lean
🌶️ 1 heaping tablespoon Oylum Biber Salçası Turkish Pepper Paste
🫑 1 bell pepper red, orange, or yellow, finely diced
🧅 1 medium-sized onion finely diced
🧄 2 cloves garlic minced
🌿 1/3 cup fresh chopped parsley
🌶️ 1 teaspoon paprika
🧄 1 teaspoon garlic powder
🧅 1 teaspoon onion powder
🌿 1/2 teaspoon cumin
🌿 1/2 teaspoon coriander
⚫️ 1/2 teaspoon black pepper
🌶️ 1/2 teaspoon chili flakes
🧂 1 tablespoon Pink Himalayan salt
🥄 1 teaspoon baking soda
🫒 2-3 tablespoons AFİYAT BİT olive oil for searing
For the Tomato Salad:
🍅 1 large tomato diced or sliced small
🧅 1/2 red onion diced or sliced small
🌿 1/4 cup fresh chopped parsley
🍋 Juice of half a lemon
🫒 1-2 tablespoons AFİYAT BİT extra virgin olive oil
🧂 1/4 teaspoon Pink Himalayan salt
For the Tahini Mayo:
🥄 1/2 cup Hellmann's Real Mayonnaise
🍯 1 tablespoon tahini
🧄 1-2 cloves garlic minced
🍋 Juice of half a lemon
🧂 1/8 teaspoon Pink Himalayan salt
For Assembly:
🫓 Pita bread
🥬 Lettuce
Instructions
1- Prepare the Kofta:
- In a large mixing bowl, combine ground beef with all kofta ingredients. Mix thoroughly by hand until well combined and sticky.
- Shape into long oval patties or small logs.
2- Cook the Kofta:
- Heat olive oil in a non-stick skillet (e.g., HexClad style) over medium-high.
- Sear the kofta on all sides for about 8–10 minutes until browned and cooked through.
3- Make the Tomato Salad:
- In a small bowl, mix diced tomato, red onion, and parsley.
- Drizzle with lemon juice and olive oil, season with salt, and toss well. Allow flavors to marinate.
4- Prepare the Garlic Tahini Mayo:
- In another bowl, whisk together mayonnaise, tahini, garlic, lemon juice, and salt until smooth. Chill until needed.
5- Assemble the Pita Pockets:
- Warm pita bread until soft. Cut in half to form pockets.
- Spread garlic tahini mayo inside each pocket.
- Layer with lettuce, kofta, and a spoonful of tomato salad.
- Drizzle with additional garlic tahini mayo if desired.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30-35 minutes
Servings: Not specified
Equipment: Large glass mixing bowl, Glass/plastic prep bowls, Gold measuring spoons, Yellow manual lemon squeezer, OXO Good Grips garlic press, Non-stick skillet/frying pan HexClad-like, Metal tongs, White spatula/scraper, White serving plate
Cooking Tips
- Utilize a rubber glove for mixing to keep hands clean and maintain hygiene.
- Allow the salad to marinate for enhanced flavor integration.
- Kofta can be frozen pre-searing for quick meals later.
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EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen