Kofta with Tahini Sauce and Tomato Salsa
Photography by Aaron McLean.
A delicious Lebanese dish, kofta is made of finely minced meat flavoured with herbs and spices. Great to eat on its own with tahini sauce and salsa, or wrapped in a warm flat bread.
INGREDIENTS
Kofta
2 slices white toast bread, crusts removed
3 tablespoons milk or water
2 spring onions, finely chopped
1 teaspoon ground cumin
¼ teaspoon each ground allspice and turmeric
2 tablespoons finely chopped coriander
500 grams pork mince
sea salt and freshly ground pepper
Tahini sauce
3 tablespoons tahini
3 tablespoons lemon juice
4 tablespoons thick plain yoghurt
1 clove garlic, crushed
Tomato salsa
2 tomatoes, diced
1 tablespoon lemon juice
pinch chilli flakes
1 tablespoon chopped coriander
Serving suggestions
dukka, warm flat breads, shredded lettuce, thinly sliced red onions, sliced avocado and cucumber
METHOD
Preheat the barbecue flat plate to a medium heat.
Kofta: Rip the bread into small pieces and combine in a large bowl with the milk or water. Leave to soak for 5 minutes then stir in the spring onions, spices and coriander and combine well.
Add the mince and season generously. Mix until everything is well combined. Divide into 12 portions and shape into sausages.
Tahini sauce: Whisk all the ingredients in a bowl and season.
Tomato salsa: Combine all the ingredients in a bowl and season.
Cook the kofta on the lightly oiled barbecue for about 2 minutes each side or until just cooked through. Don’t overcook or they will be dry.
To serve: Serve topped with the tahini sauce and tomato salsa and any of the other serving suggestions. Makes 12 kofta
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.