Beef Easy

Beef kofta with white bean and almond tarator

Name: Beef kofta with white bean Lebanese sauce (tarator) recipe
Yield: 8
Ingredients: 1kg beef mince; 105g breadcrumbs; 50g parmesan; 1 small red onion, finely chopped; 2 tsp ground allspice; 50.00 ml finely chopped oregano; 50.00 ml flat-leaf parsley, plus extra parsley leaves, to serve; 4.00 garlic cloves, crushed; 2 eggs, lightly beaten; 60ml olive oil; Charred flatbreads, to serve; Pomegranate arils, to serve; Za’atar-sprinkled fries, to serve; 400g can white beans, rinsed, drained; 100g roasted almonds, plus extra, to serve; 95g yoghurt; Finely grated zest of 1 lemon; 60ml lemon juice; 1 1/2 tsp smoked salt flakes; 1 tsp cumin seeds, toasted, crushed; 1 tsp coriander seeds, toasted, crushed

Rate now

Beef kofta with white bean and almond tarator

Jump to recipe

by Dominic Smith

Aug 29, 2024

This beef kofta recipe is sure to be a hit at your next entertaining event, making eight deliciously juicy beef kofta pieces served with a spiced creamy white bean and almond tarator sauce. This Lebanese-inspired recipe is surprisingly easy to make, requiring beef mince and pantry spices along with a cup of breadcrumbs from your leftover sourdough loaf to make the koftas, and a delicious dipping sauce that you can make in minutes. Fast, fresh and easy to make, this beef kofta recipe will be one you'll continue to return to.

1kg beef mince
1 1/2 cups (105g) stale sourdough breadcrumbs
2/3 cup (50g) finely grated parmesan
1 small red onion, finely chopped
2 tsp ground allspice
2 1/2 tbs finely chopped oregano
2 1/2 tbs flat-leaf parsley, plus extra parsley leaves, to serve
2 garlic cloves, crushed
2 eggs, lightly beaten
1/4 cup (60ml) extra virgin olive oil, plus extra, to drizzle
Charred flatbreads, to serve
Pomegranate arils, to serve
Za’atar-sprinkled fries, to serve

White bean and almond tarator

400g can white beans, rinsed, drained
100g roasted almonds, plus extra, to serve
1/3 cup (95g) natural Greek-style yoghurt
Finely grated zest of 1 lemon
1/4 cup (60ml) lemon juice, or to taste
2 garlic cloves, crushed
1 1/2 tsp smoked salt flakes
1 tsp cumin seeds, toasted, crushed
1 tsp coriander seeds, toasted, crushed

Method

1.

To make the kofta, place all ingredients except the oil in a stand mixer fitted with the dough hook or paddle attachment. Beat on low speed for 5-6 minutes, until well combined (this will help hold the kofta together). Divide mixture into 8 portions. Roll each into a 3cm-thick log and place on a baking tray lined with baking paper. Chill for 30 minutes to set slightly.
2.

Meanwhile, for the tarator, place all ingredients in a food processor and whiz until combined. Season to taste. Refrigerate until ready to serve (see note).
3.

Preheat a lightly greased barbecue or chargrill pan to medium-high. Cook kofta, turning frequently, for 8-10 minutes, until charred and cooked through. Rest, covered with foil, for 10 minutes before serving.
4.

Serve kofta with charred flatbreads, tarator, pomegranate arils, extra parsley and za’atar fries in separate serving bowls, and let people assemble their own wraps.

Rate now

Recipe Notes

The longer you leave the tarator in the fridge, the stronger the flavours and the thicker the sauce will become. Traditionally a runnier sauce, this version is slightly thicker, so you can spread it all over your charred flatbread.