Description
These flavorful beef, green olive, and sumac koftas combine aromatic spices with the tangy, nutty crunch of pistachios and olives for a Mediterranean-inspired dish. Perfect for meal prepping, these koftas can be cooked from frozen and served with a refreshing pickled onion and cucumber salad, pomegranate seeds, and creamy hummus, making a delicious and vibrant meal.
Ingredients
Scale
Koftas
- 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 tsp salt
- Pinch of black pepper
Salad
- 1 red onion, sliced
- 1 lemon, juiced
- 1 whole cucumber, deseeded and finely sliced
- 2 large handfuls of parsley leaves
- 50g pomegranate seeds
- Pinch of sumac
- Pinch of salt
Other
- 1 tbsp honey, for glazing
- Hummus, for serving
- Pickled chillies, for serving
- Flatbreads, for serving
Instructions
- Prepare the koftas: In a large bowl, combine the beef mince, grated garlic, chopped green olives, pistachios, sumac, ground cumin, ground coriander, cinnamon, mild chilli powder, 2 tbsp olive oil, 1 tsp salt, and a big pinch of black pepper. Mix thoroughly until all ingredients are well incorporated. Using your hands, roughly form the mixture into koftas about 40g each, yielding approximately 24 koftas in total. If prepping ahead, line a freezer-proof container with baking parchment and layer the koftas with parchment sheets in between. Store chilled for up to four days or freeze for up to three months.
- Make the salad: In a bowl, scrunch together the sliced red onion and lemon juice with a pinch of salt. Allow this mixture to sit for 10 minutes to lightly pickle the onion. Then, add the finely sliced cucumber, parsley leaves, and pomegranate seeds. Season the salad to taste with additional salt if needed, and sprinkle a pinch of sumac over the top. Toss gently to combine and transfer to a serving bowl.
- Cook the koftas from frozen: Brush a large frying pan or griddle pan with olive oil and heat over medium-high heat. Fry the koftas in batches, turning frequently, for 5-7 minutes until browned on all sides. Pour in 200ml of water and cover the pan with a lid. Increase the heat to high and cook for an additional 5-7 minutes until the koftas are cooked through and the water has evaporated. Remove from heat, stir in the honey, and toss to coat the koftas evenly. If cooking from chilled, fry the koftas for 8-10 minutes until cooked through.
- Serve: Spread hummus on a serving platter and pile the cooked koftas on top. Serve alongside the pickled onion and cucumber salad, pickled chillies, and flatbreads for a complete and vibrant meal.
Notes
- Koftas can be prepped ahead and frozen, making this dish great for meal planning.
- Using a griddle pan will add a nice char and smoky flavor to the koftas, but a regular frying pan works well too.
- Do not skip the honey glaze as it adds a subtle sweetness that balances the spices beautifully.
- Adjust the chilli powder amount to suit your preferred spice level.
- For a gluten-free option, serve with gluten-free flatbreads or omit the flatbreads altogether.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Keywords: beef koftas, sumac koftas, green olive koftas, Mediterranean kofta recipe, beef meatballs, grilled koftas, pickled onion salad, pistachio koftas, easy kofta recipe
