Sumac Beef Koftas
Juicy beef koftas flavoured with green olives, pistachios, sumac, cumin, coriander and cinnamon. Served with a fresh cucumber, parsley and pomegranate salad, toasted flatbreads, hummus and pickled chillies.
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
Serving: 390 g | Calories: 675 kcal | Carbohydrates: 37 g | Protein: 48 g | Fat: 39 g | Saturated Fat: 11 g | Sodium: 1020 mg | Sugar: 6 g