TURKISH KOFTE WITH PIYAZ SALAD + TAHINI YOGHURT

SERVES 4 | 15 MINS PREP TIME | 20 MINS COOK TIME

Turkish-meatball-recipe-kofte-piyaz-georgia-barnes-recipe

INGREDIENTS

500g lean beef mince
1/2 brown onion, grated 
1 clove garlic, crushed
2 tsp ground cumin
1 tsp hot paprika 
1 tsp dried thyme
1 free-range egg
2 slices of bread, soaked in water or milk
Salt and pepper
3 tbsp rice bran oil
100g cherry tomatoes, roughly chopped
1/2 red onion, finely sliced
1/3 cup flat leaf parsley, finely chopped
1/2 cup canned organic cannelini beans [optional]
1/2 lemon, juiced
300ml natural yoghurt
2 tbsp hulled tahini
1 clove garlic, crushed 
1 tsp extra virgin oil oil
1 tsp sumac


METHOD

Place mince in a large bowl. Add onion, garlic, cumin, paprika, thyme and egg. Squeeze moisture from soaked bread and add to bowl. Mix together until well combined. Shape mixture into small patties.  

Place a large frying pan over medium heat and add oil. Once oil is hot, fry kofte on both sides until golden brown and cooked all the way through. Set aside to rest.

To make Piyaz salad, combine tomatoes, onion, parsley, cannelini and lemon juice. Season with salt and pepper. 

Mix yoghurt, tahini and garlic together until smooth. Season to taste with salt and pepper.

To serve, spread yoghurt sauce over a large serving plate. Top with kofte. Top with piyaz salad. Sprinke with sumac. Serve and enjoy.