Kofta with Tahini Sauce and Tomato Salsa
Photography 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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.