Sumac Beef Koftas
Ingredients
- 800 g beef mince
- ½ teaspoon cinnamon
- 2 tablespoons coriander ground
- 1 cucumber deseeded and finely sliced
- 2 cloves garlic grated
- 100 g green olives roughly chopped
- 1 tablespoon cumin ground
- 1 lemon juiced
- 1 teaspoon mild chilli powder
- Olive oil for brushing
- 50 g pistachios roughly chopped
- 50 g pomegranate seeds
- 2 large handfuls parsley leaves
- 1 red onion sliced
- Sea salt flakes and freshly ground black pepper to season
- 2 tablespoons sumac plus extra pinch
- Flatbreads toasted, to serve
- Hummus to serve
- Pickled chillies to serve
Instructions
- Combine the beef mince, garlic, green olives, pistachios, sumac, cumin, coriander, cinnamon and chilli powder in a large bowl.
- Season with sea salt flakes and freshly ground black pepper.
- Shape the mixture into 24 koftas using approximately 2 tablespoons of mixture for each.
- Preheat the air fryer to 200°C.
- Arrange the koftas in the air fryer basket lined with baking paper, working in batches if necessary.
- Brush lightly with olive oil and air fry for 9 to 10 minutes, turning halfway through, until caramelised and cooked through.
- Meanwhile, combine the red onion, cucumber, parsley and pomegranate seeds in a large bowl.
- Add the lemon juice, season with sea salt flakes and freshly ground black pepper and toss to combine.
- Sprinkle the salad with an extra pinch of sumac.
- Spread hummus over a serving platter and arrange the koftas on top.
- Serve with the cucumber and pomegranate salad, pickled chillies and toasted flatbreads.
Notes & Wine Advice
Serving Suggestions
Spread the hummus over a large serving platter and arrange the hot koftas on top. Serve with the cucumber, parsley and pomegranate salad, toasted flatbreads and pickled chillies. The koftas work particularly well as a Main Course or as part of a larger shared meal.Recipe Notes
Do not overwork the beef mixture when combining the ingredients, as this can make the koftas firmer. Roughly chopped green olives and pistachios should remain visible and provide both flavour and texture. Cook the koftas in batches if necessary. Leaving enough space around them allows the hot air to circulate and helps the outside caramelise while the centre remains juicy.Serving Advice
The fresh cucumber, parsley and pomegranate salad provides an important contrast to the rich Beef. Add the lemon juice shortly before serving and finish with an extra pinch of sumac for additional citrus-like sharpness.Storage Advice
Store leftover cooked koftas separately from the salad, hummus and flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat the koftas thoroughly in the air fryer or oven before serving. Keep the salad chilled and serve it cold.Wine Advice
A fruity Syrah works particularly well with the beef, sumac, cumin and coriander. A Grenache is another good choice, with enough fruit and spice to complement the koftas, olives and pomegranate.Nutrition values
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About Sumac Beef Koftas
Sumac Beef Koftas combine minced Beef with green olives, pistachios and a fragrant mixture of sumac, cumin, coriander, cinnamon and mild chilli. The small koftas are cooked quickly in the air fryer and served over hummus with a fresh cucumber, parsley and pomegranate salad. Toasted flatbreads and pickled chillies complete the meal.
Building the Kofta Mixture
The beef forms the base of the koftas, but the chopped green olives and pistachios make this version particularly distinctive. The olives contribute saltiness and moisture, while the pistachios add a subtle nutty flavour and contrasting texture.
Garlic is grated directly into the mixture so its flavour is distributed evenly. Combine everything gently rather than repeatedly kneading the mince.
The Importance of Sumac
Sumac is central to the flavour of these koftas. The spice has a naturally tart, citrus-like character that works particularly well with rich meat and is widely used in cooking from the Middle East.
Two tablespoons are incorporated into the beef mixture, while another pinch is scattered over the accompanying salad. This links the rich koftas and fresh vegetables without requiring a heavy sauce.
Warm Spices and Fresh Flavours
Ground cumin, coriander, cinnamon and mild chilli powder provide warmth and depth. None needs to dominate the mixture. Together they create an aromatic background for the beef, olives and pistachios.
The lemon, cucumber, parsley and pomegranate on the side provide a completely different set of flavours. Their freshness helps balance the richness of the meat and hummus.
Shaping the Koftas
The mixture makes approximately 24 small koftas, giving six per serving. Using about 2 tablespoons of mixture for each helps keep them similar in size so they cook evenly.
Compact them sufficiently to hold their shape but avoid squeezing them excessively. Small koftas cook quickly and also work well when this dish is served as part of a shared platter.
Cooking in the Air Fryer
The Airfryer is preheated to 200°C before cooking. Brush the koftas lightly with olive oil and arrange them in a single layer.
They need approximately 9 to 10 minutes, with a turn halfway through. Depending on the size of the air fryer, several batches may be necessary. Avoid overcrowding because good air circulation helps create the caramelised exterior.
Making the Fresh Salad
Finely sliced cucumber and red onion are combined with generous handfuls of parsley and jewel-like pomegranate seeds. Lemon juice provides the dressing, while an extra pinch of sumac reinforces the tart flavour already present in the koftas.
This simple salad does not need oil because the hummus and beef already provide richness. Keep it fresh and lightly dressed so it remains crisp.
Serving with Hummus
Instead of serving hummus separately, spread it directly over the platter and place the cooked koftas on top. The creamy hummus provides a smooth contrast to both the caramelised meat and crunchy pistachios.
Pickled chillies add acidity and heat, while toasted flatbreads make it easy to scoop up the koftas, hummus and salad together.
A Shared Main Course
This recipe works particularly well for a Family Dinner because the different components can be arranged on one large platter. Everyone can combine the koftas, hummus, salad, chillies and flatbread according to preference.
The presentation also makes the recipe suitable for informal entertaining. The koftas can be cooked in batches while the cold components are prepared ahead.
Preparing Ahead
The raw kofta mixture can be combined and shaped earlier in the day and kept covered in the refrigerator until cooking. The cucumber and onion can also be prepared ahead, although the lemon juice is best added shortly before serving.
Hummus, pickled chillies and flatbreads require very little last-minute preparation, leaving only the air frying and final assembly to complete.
Food Safety
Keep raw minced beef refrigerated and separate from salad ingredients and other foods that will be served without further cooking. Wash hands, utensils and preparation surfaces thoroughly after handling the raw meat.
Sumac Beef Koftas bring together aromatic spices, salty olives, crunchy pistachios, creamy hummus and a bright pomegranate salad. It is a colourful Main Course built around contrasting flavours and textures, with the air fryer making the koftas particularly quick to cook.