Grilled kofte with flatbread, spinach, yoghurt and spicy tomato sauce

Gourmet~Traveller

Cuisine: Mediterranean

Serves: 6

Type: Bread

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Grilled kofte with flatbread, spinach, yoghurt and spicy tomato sauce

By Andy Harris

Ingredients

500g minced beef
1 small red onion, finely grated
1 tsp ground cumin
1 tsp paprika
½ tsp ground coriander
½ tbsp finely grated fresh ginger
4 tbsp finely chopped fresh coriander

3 tbsp olive oil
200 ml thin tomato passata
½ tbsp chilli powder
To serve: 1kg cooked spinach, 1 tub Greek-style yoghurt, 1 tbsp sumac, warmed flat bread

Preparation method

Serves 6

This recipe is from the August/September 2010 issue of Gourmet Traveller WINE.

To make spicy tomato sauce, heat oil in a saucepan over medium heat. Add passata and chilli and cook for 5 minutes. Lower heat, season generously with sea salt and freshly ground black pepper and simmer for 20 minutes or until sauce begins to thicken.

To make köfte, combine beef, onion, cumin, paprika, ground coriander, ginger and fresh coriander in a bowl. Season generously with sea salt and freshly ground black pepper then mix well. Refrigerate for at least 30 minutes before shaping into 16 oval-shaped köfte.

Preheat barbecue to medium. Grill köfte, turning occasionally, for 12-15 minutes or until cooked through. To serve, place the spinach on a platter, spread with yoghurt then drizzle with spicy tomato sauce. Place köfte on top, sprinkle with sumac and serve immediately with flatbread.

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