Kofta with Tahini Yogurt and Roasted Carrots

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Line a sheet pan or small roasting tray for easier cleanup. If using wooden skewers, soak them in water now so they do not scorch in the oven.

2. 2

   Toss the carrots with olive oil, ground cumin, fine sea salt, and black pepper on the tray. Spread them out in a single layer so they roast rather than steam.

   400 g carrots, peeled and cut into batons1 tbsp olive oil1/2 tsp ground cumin1/4 tsp fine sea salt1/8 tsp black pepper
3. 3

   Roast the carrots for 15 minutes, turning once halfway, until they are starting to brown at the edges but still hold their shape.

4. 4

   While the carrots roast, combine the beef mince, grated onion, garlic, ground cumin, ground allspice, ground coriander, sweet paprika, fine sea salt, black pepper, chopped mint, chopped parsley, and olive oil in a bowl. Mix firmly with your hand for 1 to 2 minutes until the mixture looks slightly sticky and cohesive, this helps the kofta hold together.

   300 g beef mince, 15% fat1 (about 80 g) small onion, very finely grated and squeezed dry2 cloves garlic, finely grated1 tsp ground cumin1/2 tsp ground allspice1/2 tsp ground coriander1/2 tsp sweet paprika3/4 tsp fine sea salt1/4 tsp black pepper1 tbsp fresh mint, finely chopped2 tbsp fresh parsley, finely chopped1 tbsp olive oil
5. 5

   Divide the kofta mixture into 4 equal portions and shape each one into a long oval around a skewer, or into skinless sausage shapes if not using skewers. Press firmly so there are no cracks, as cracks can cause the kofta to split during cooking.

6. 6

   In a small bowl, whisk together the Greek yogurt, tahini, lemon zest, lemon juice, garlic, fine sea salt, and enough cold water to make a spoonable sauce. It should be creamy but loose enough to swoosh onto a plate.

   150 g Greek yogurt1 1/2 tbsp tahini1/2 tsp lemon zest1 1/2 tbsp lemon juice1 small clove garlic, finely grated1/4 tsp fine sea salt1 to 2 tbsp cold water
7. 7

   When the carrots have had their first roast, push them to the sides of the tray. Add the kofta and return the tray to the oven for 10 to 12 minutes, turning the kofta once halfway, until browned and just cooked through. The centre should reach 71°C, or the juices should run clear with no pink remaining.

8. 8

   For extra colour and flavour, switch to the grill for the last 1 to 2 minutes if needed, watching closely so the kofta and carrot edges char lightly without burning.

9. 9

   Spread the tahini yogurt onto two plates or one serving platter. Arrange the roasted carrots and kofta on top, then finish with mint leaves, parsley leaves, toasted sesame seeds, extra lemon wedges, and a light drizzle of olive oil. Serve hot.

   1 tbsp fresh mint leaves1 tbsp fresh parsley leaves1 tsp toasted sesame seeds2 wedges extra lemon wedges1 tsp olive oil

Origin & History

Kofta is a broad family of seasoned meat mixtures shaped into balls, patties, or skewers across the Middle East, Eastern Mediterranean, and beyond. In the Levant, kofta is often flavored with onion, herbs, and warm spices, then grilled or baked and served with yogurt-based sauces, herbs, and vegetables. Tahini and yogurt are classic regional flavors that pair especially well with lamb or beef.