Ingredients

The following ingredients have 4 Servings
  • 400 g Beef Mince
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp mixed herbs
  • 1 tsp Aleppo Chilli Flakes
  • 1 Egg Yolk
  • 50 g Breadcrumbs
  • 1 Onion finely chopped
  • 3 cloves Garlic finely chopped
  • 1 tbsp Vegetable Oil
  • 1 Red Pepper sliced
  • Handful Cherry Tomatoes
  • 1 tbsp Olive Oil
  • Salt and Pepper
  • Pine Nut Rice
  • Feta
  • Greek Yoghurt

Instruction

  • Preheat the grill to high. Place all of the kofte ingredients apart from the oil into a large bowl and mix everything together until it's completely combined. Make 10 rugby-ball shaped kofte from your mixture - ours were about a tablespoon of mixture each.
  • Place the peppers and tomatoes on a pan with some salt, pepper and the olive oil. Put them under the grill and cook until everything is charred and softened, about 15 minutes.
  • While the veg is cooking heat a griddle pan over a medium-high heat and coat with the vegetable oil. Griddle your kofte for about 10 minutes and then place the pan under the grill for another 5 minutes so that the outsides get really crispy and brown.
  • Serve your kofte in bowls with the roasted pepper and tomatoes, some pine nut rice and some feta and yoghurt. Top with a sprinkling of aleppo chilli flakes.