Beef Koftas with Green Olives and Sumac Salad

Name: Beef Koftas with Green Olives and Sumac Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 800 g 12%-fat beef mince; 2 clove garlic, grated; 100 g pitted green olives, roughly chopped; 50 g pistachios, roughly chopped; 2 tsp sumac; 1 tbsp ground cumin; 2 tsp ground coriander; 0.5 tsp ground cinnamon; 1 tsp mild chilli powder; 2 tbsp olive oil; 1 red onion, sliced; 1 lemon, juiced; 1 whole cucumber, deseeded and finely sliced; 2 handful parsley leaves; 50 g pomegranate seeds; 1 tbsp honey; 200 g hummus; 1 handful pickled chillies; 4 flatbreads

These juicy beef koftas are packed with salty green olives and crunchy pistachios, served alongside a refreshing sumac-spiced cucumber and pomegranate salad. A perfect Middle Eastern-inspired dinner that is both high in protein and incredibly flavorful.

Servings6 Portions

Prep Time30 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

12%-fat beef mince
800 g
garlic, grated
2 clove
pitted green olives, roughly chopped
100 g
pistachios, roughly chopped
50 g
sumac
2 tsp
ground cumin
1 tbsp
ground coriander
2 tsp
ground cinnamon
0.5 tsp
mild chilli powder
1 tsp
olive oil
2 tbsp
red onion, sliced
1
lemon, juiced
1
whole cucumber, deseeded and finely sliced
1
parsley leaves
2 handful
pomegranate seeds
50 g
honey
1 tbsp
hummus
200 g
pickled chillies
1 handful
flatbreads
4

Step-by-Step Instructions

In a large mixing bowl, combine the beef mince, grated garlic, chopped green olives, pistachios, 2 teaspoons of sumac, ground cumin, coriander, cinnamon, and mild chilli powder. Season with 1 teaspoon of salt and a generous pinch of black pepper. Mix thoroughly with your hands and shape into 24 small koftas, approximately 40g each.

Prepare the salad by tossing the sliced red onion with lemon juice and a pinch of salt. Let it sit for 10 minutes to lightly pickle. Once ready, stir in the sliced cucumber, parsley leaves, and pomegranate seeds. Season to taste, transfer to a serving bowl, and finish with a pinch of sumac.

Heat a large frying pan or griddle over medium-high heat and lightly brush with olive oil. Fry the koftas in batches for 5-7 minutes until browned on all sides. If cooking from chilled, continue frying for a total of 8-10 minutes until cooked through. If cooking from frozen, pour in 200ml of water, cover with a lid, and cook on high for 5-7 minutes until the water has evaporated and the koftas are fully cooked.

Once the koftas are cooked, remove the pan from the heat and stir in the honey, tossing the koftas gently to ensure they are evenly glazed. Spread a layer of hummus onto a large serving platter and pile the warm koftas on top. Serve immediately with the fresh salad, pickled chillies, and warm flatbreads.