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Beef Koftas with Spiced Yoghurt

Variations of these beef koftas are found across the whole of the eastern Mediterranean and right up to northern India. The succulent, seasoned beef mixture is perfectly matched by the cooling mint yoghurt.

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Beef Koftas with Spiced Yoghurt
  • 75g (3oz) bulgar wheat
  • 2 tbsp olive oil
  • 1 mild red chilli, seeded and finely chopped
  • 1 onion, finely chopped
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 500g (1lb 2 oz) lean rump steak, cut into cubes (with all visible fat removed)
  • 1 egg
  • 40g (1 1/2 oz) pine kernels, finely chopped
  • 2 tsp chopped fresh mint
  • 1 tbsp chopped fresh flat-leaf parsley
  • lightly dressed mixed green salad, to serve (optional)

For the spiced yoghurt:

  • 250g (9oz) thick Greek yoghurt
  • 2 mild red chillies, seeded and finely chopped
  • 1 tsp chopped fresh mint
  • 1 tsp snipped fresh chives
  • 1 tsp chopped fresh coriander
  • 1 tsp chopped fresh flat-leaf parsley
  • 1 garlic clove, crushed
  • 1/2 tsp ground cumin
  • sea salt and freshly-ground black pepper
  • 75g (3oz) bulgar wheat
  • 2 tbsp olive oil
  • 1 mild red chilli, seeded and finely chopped
  • 1 onion, finely chopped
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 500g (1lb 2 oz) lean rump steak, cut into cubes (with all visible fat removed)
  • 1 egg
  • 40g (1 1/2 oz) pine kernels, finely chopped
  • 2 tsp chopped fresh mint
  • 1 tbsp chopped fresh flat-leaf parsley
  • lightly dressed mixed green salad, to serve (optional)

For the spiced yoghurt:

  • 250g (9oz) thick Greek yoghurt
  • 2 mild red chillies, seeded and finely chopped
  • 1 tsp chopped fresh mint
  • 1 tsp snipped fresh chives
  • 1 tsp chopped fresh coriander
  • 1 tsp chopped fresh flat-leaf parsley
  • 1 garlic clove, crushed
  • 1/2 tsp ground cumin
  • sea salt and freshly-ground black pepper
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Step 1

To make the spiced yoghurt, place the yoghurt in a bowl and stir in the chillies, mint, chives, coriander, parsley, garlic and cumin. Season to taste and cover with clingfilm. Chill for at least 1 hour or up to 24 hours to allow the flavours to develop.

Step 2

To make the beef koftas, soak the bulgar wheat in a bowl of cold water for 30 minutes. In a separate dish soak twelve 6 inch bamboo skewers in plenty of water to prevent them from burning.

Step 3

Preheat a grill and line the grill rack with foil. Alternatively, if using a charcoal barbecue, light it 30 minutes before you want to start cooking. If using a gas barbecue, light it 10 minutes beforehand.

Step 4

Heat a frying pan with half of the olive oil and gently fry the chilli, onion, ground coriander and cumin for 15 minutes until well softened but not coloured. Remove from the heat and leave to cool, then tip into a food processor.

Step 5

Add the beef to the onion mixture in the food processor with the egg and half a teaspoon of salt and blend to a smooth paste. Transfer to a large bowl. Drain the bulgar wheat in a sieve, then squeeze dry and, using your hands, work into the beef mixture with the pine nuts, mint and parsley. Season to taste. Using wet hands, shape small handfuls of the mixture into log-shaped koftas. Repeat with the remaining mixture until you have 12 koftas in total.

Step 6

Brush the grill rack of the grill or barbecue with the remaining oil and cook the koftas for 8-10 minutes until cooked through and browned. Drain on kitchen paper and then divide between warmed plates with some salad, if liked. Serve with a bowl of the spiced yoghurt for guests to help themselves and salad, if desired.

Copy Text

Step 1

To make the spiced yoghurt, place the yoghurt in a bowl and stir in the chillies, mint, chives, coriander, parsley, garlic and cumin. Season to taste and cover with clingfilm. Chill for at least 1 hour or up to 24 hours to allow the flavours to develop.

Step 2

To make the beef koftas, soak the bulgar wheat in a bowl of cold water for 30 minutes. In a separate dish soak twelve 6 inch bamboo skewers in plenty of water to prevent them from burning.

Step 3

Preheat a grill and line the grill rack with foil. Alternatively, if using a charcoal barbecue, light it 30 minutes before you want to start cooking. If using a gas barbecue, light it 10 minutes beforehand.

Step 4

Heat a frying pan with half of the olive oil and gently fry the chilli, onion, ground coriander and cumin for 15 minutes until well softened but not coloured. Remove from the heat and leave to cool, then tip into a food processor.

Step 5

Add the beef to the onion mixture in the food processor with the egg and half a teaspoon of salt and blend to a smooth paste. Transfer to a large bowl. Drain the bulgar wheat in a sieve, then squeeze dry and, using your hands, work into the beef mixture with the pine nuts, mint and parsley. Season to taste. Using wet hands, shape small handfuls of the mixture into log-shaped koftas. Repeat with the remaining mixture until you have 12 koftas in total.

Step 6

Brush the grill rack of the grill or barbecue with the remaining oil and cook the koftas for 8-10 minutes until cooked through and browned. Drain on kitchen paper and then divide between warmed plates with some salad, if liked. Serve with a bowl of the spiced yoghurt for guests to help themselves and salad, if desired.