Beef Kofta with Tzatziki Sauce

Instructions

1. Step 1

   Coarsely grate the cucumber into a fine-mesh sieve. Press firmly to remove as much liquid as possible.

   Ingredients used: 150.0 gr Cucumber

   Cookware: Box Grater, fine mesh sieve

2. Step 2

   In a mixing bowl, combine the prepared cucumber, yogurt, lemon juice, dill, 1 ⅜ clove (4 gr) garlic, ½ tsp (3 gr) salt, ½ tsp (1 gr) black pepper, and olive oil. Refrigerate while preparing the kofta.

   Ingredients used: 1.0 gr Black Pepper, 10.0 gr Fresh Dill, 4.0 gr Garlic, 15.0 ml Lemon Juice, 15.0 ml Olive Oil, 300.0 gr Plain Greek Yogurt, 3.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Finely grate the onion, then squeeze out and discard its excess liquid.

   Ingredients used: 100.0 gr Onion

   Cookware: Box Grater, fine mesh sieve

4. Step 4

   Place the beef and prepared onion in a clean mixing bowl. Add the parsley, 2 ⅝ clove (8 gr) garlic, cumin, coriander, paprika, ¾ tsp (5 gr) salt, and ½ tsp (1 gr) black pepper; mix just until evenly combined.

   Ingredients used: 1.0 gr Black Pepper, 8.0 gr Garlic, 600.0 gr Ground Beef, 3.0 gr Ground Coriander, 4.0 gr Ground Cumin, 3.0 gr Paprika, 20.0 gr Parsley, 5.0 gr Salt

   Cookware: mixing bowl

5. Step 5

   Divide the beef mixture into 8 equal portions and shape each into a compact oblong kofta. Refrigerate for 15 minutes to firm.

   Timer: 15 min (fixed)

6. Step 6

   Heat a grill pan over medium heat for 5 minutes, then coat it with 1 tbsp (15 ml) olive oil.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: grill pan

7. Step 7

   Cook the kofta for 10–12 minutes, turning every few minutes, until browned on all sides and the centers reach 71°C. Rest for 3 minutes.

   Timer: 12 min (fixed)

   Cookware: grill pan, instant-read thermometer, tongs

8. Step 8

   Serve the hot beef kofta with the chilled tzatziki sauce.