Seeing the success I have had in previous kofta dishes (Kofta Flowers , Lamb Koftas with Mint Yogurt Dressing , Lamb Kofta with Tahini and Pom Chili Jam ) this is one of the simpler of the lot. Simply flavoring the minced meat with very Greek flavors including feta cheese gives it a flavor that you cannot exactly pin-point. After grilling, I topped the koftas with some farmer’s salad to make a deliciously complete meal.
This is one of those meals best for the Summer, but making it any time of year would be great.
For the Kofta:
400 g ground beef
1/2 cup crumbled organic feta cheese
2 tsp dried organic oregano
2 garlic cloves, peeled and crushed
1/2 cup full-fat Greek yogurt or lebna
3/4 tsp salt
For the Salad:
1 handful fresh mint
1 tsp sumac
1 tsp salt
4-5 Tbsp olive oil
Combine all ingredients of the kofta in a large bowl.
Mix well with clean hands until the mixture is well mixed. This takes a couple of minutes.
Form into patties of your preferred size.
Cook the patties in a skillet in butter or in olive oil. You can also grill them.
Don’t cook too long, only until the patties are just cooked through, otherwise they might turn out dry.
To make the salad, dice the tomatoes, cucumbers, and onions as coarse or as finely as you like.
Roughly chop the mint and add. Add the sumac and salt, toss. Add the olive oil and toss.
Serve the hot kofta scattered in a dish topped and surrounded with the salad.