Kofta kebab with Greek salad and bell pepper dip


( 2 adults and 2 kids )

  • Koftaer
  •  wholegrain rice
  • onion
  • 1 clovegarlic
  • 800 gramsbeef mince
  • egg
  • 4 tspcumin
  • 1 tspground cinnamon
  • 2 tsppaprika
  • 1 tspground nutmeg
  • 2 tspsalt
  • 0.5 organic lemon
  • Dip and salad
  • red bell pepper
  • 1 clovegarlic
  • 25 mlolive oil
  • 0.5 cucumber
  • tomato
  • 100 gramsfeta cubes
  • 100 gramsblack olives
  •  cling film
  •  baking parchment
  •  pepper
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Kofta is a classic of Middle Eastern cuisine - and taste absolutely brill in Yorkshire as well! Here we've served them with rice, Greek salad, and the tastiest bell pepper dip. And although it takes a while to make, it's time well spent! The dish is designed for two days, and the leftover koftas are used as filling in tasty flatbreads.


1. Switch on the oven on full grill-power and cook the rice according to the packet. Then start with the dip - halve the bell peppers and rinse them. Place on a baking grate with the skin up, and place on the top shelf of the oven, as close to the grill as possible - without touching.

2. Grill the peppers for approx. 20 minutes, until properly blackened. Remove from the oven and turn the heat down to 185 degrees convection. Place the piping hot peppers in a glass bowl and cover with cling film, so it's sealed. Leave the bell peppers while you sort everything else - this way you can easily remove the skin later.

3. Finely chop onion and garlic and mix in a bowl with meat, egg, cumin, cinnamon, paprika, nutmeg, salt and lemon zest. It's easiest to mix with your hands. Optionally, you can cook a little trial-ball to check if the seasoning is how you like it.

4. Shape oblong koftas from the farce, to about 10-12 cm length. Place on a baking tray covered with baking parchment and bake for approx. 15 minutes, until cooked through. Be careful not to overcook them, as they'll go dry.

5. Remove the cling film and peel off the skin of the peppers. Give them a good whirl in a mini chopper along with garlic and olive oil. Start with a small bit of olive oil - you can always add more. Blend until the consistency is nice and creamy, and season with salt, pepper and a dash of lemon juice to taste.

6. Whip up a quick Greek salad of rinsed cucumber and tomatoes in bite-sized chunks, feta and olives. Optionally sprinkle with parsley or other herbs, if you have some handy. Server the koftas with rice, Greek salad and bell pepper dip. Enjoy!


Remember to save the leftover koftas for tomorrow's tasty flatbreads.

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