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Beef, green olive & sumac koftas

Beef, green olive & sumac koftas in a sharing dish

Beef, green olive & sumac koftas

Name: Beef, green olive & sumac koftas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 800g 12% fat beef mince; 2 garlic cloves grated; 100g green olives pitted and roughly chopped; 50g pistachios roughly chopped; 2 tsp sumac; 1 tbsp ground cumin; 2 tsp ground coriander; ½ tsp ground cinnamon; 1 tsp mild chilli powder; 2 tbsp olive oil plus extra for frying; 1 red onion sliced; 1 lemon juiced; 1 whole cucumber deseeded and finely sliced; 2 large handfuls of parsley leaves (see tip below); 50g pomegranate seeds; pinch of sumac; 1 tbsp honey for glazing; hummus pickled chillies and flatbreads

Ailsa Burt

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Serves 6

Easy

Prep: 30 mins

Cook: 15 mins

A star rating of 5 out of 5.0 ratingsRate

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Pile these spiced koftas onto a platter and let everyone dig in. An ideal sharing dinner, serve with salad, pickled chillies and flatbreads

Freezable

Gluten-free

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy soft flatbreads

A star rating of 4.3 out of 5.18 ratings

Hummus

A star rating of 4 out of 5.183 ratings

Beetroot hummus

A star rating of 4.4 out of 5.33 ratings

Ingredients

Nutrition

Units:

MetricUS

800g 12% fat beef mince
2 garlic cloves

grated
100g green olives

pitted and roughly chopped
50g pistachios

roughly chopped
2 tsp sumac
1 tbsp ground cumin
2 tsp ground coriander
½ tsp ground cinnamon
1 tsp mild chilli powder
2 tbsp olive oil

plus extra for frying

For the salad

1 red onion

sliced
1 lemon

juiced
1 whole cucumber

deseeded and finely sliced
2 large handfuls of parsley leaves

(see tip below)
50g pomegranate seeds
pinch of sumac

To serve

1 tbsp honey

for glazing
hummus

pickled chillies and flatbreads

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Nutrition: Per serving

kcal435
fat26g
saturates9g
carbs10g
sugars8g
fibre5g
protein37g
salt1.7g

Method

step 1

If you’re prepping ahead, line a freezer-proof container with baking parchment. Mix together all the ingredients for the kofta in a large bowl, along with 1 tsp salt and a big pinch of black pepper. Roughly form into koftas using your hands (using about 40g for each kofta) – you should have 24 in total. Will keep chilled for up to four days, or frozen for up to three months. Fill the prepared container with the koftas, putting another sheet of baking parchment between them if you need to make a second layer.
step 2

To make the salad, scrunch the red onion and lemon juice together along with a pinch of salt. Set aside for 10 mins to lightly pickle, then mix in the cucumber, parsley and pomegranate seeds. Season to taste. Tip into a serving bowl and sprinkle over the sumac.
step 3

To cook from frozen, brush olive oil over a large frying pan or griddle pan if you have one, and heat over a medium-high heat. Fry the kofta in batches, turning often for 5-7 mins until browned all over. Pour in 200ml water and cover with a lid. Turn the heat up to high and cook for 5-7 mins until cooked through and the water has evaporated. Remove from the heat and stir in the honey, tossing to coat. If you’re cooking from chilled, cook for 8-10 mins until cooked through.
step 4

Spread the hummus out on a serving platter, and pile over the koftas. Serve with the salad, pickled chillies and flatbreads.

Recipe tip

You can also cook the koftas in the air-fryer. Cook at 180C for 10-15 mins or until cooked through.

Freeze the parsley stems and use in stocks, soups or sauces.

Recipe from Good Food magazine, Christmas 2024

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