• David Hall

Turkey Kofta with Greek CousCous Salad

Updated: Aug 24, 2018

This is a family staple in our house, something that is welcome all year round and ticks all of the boxes that I preach about regarding simplicity and flavour. A kofta, in it's more simple turn, is a type of meatball combined with spices and usually served with flatbreads, yoghurt-based dips and salad and consist of any ground meat.

Mine use turkey but feel free to use your meat of choice. They are utterly delicious, family-friendly food that are so easy to make. So make sure you give them a go as well as getting the kids involved in the mixing and shaping of the kofta.

Turkey Kofta with Greek CousCous Salad

Ingredients - feeds 4

500g minced turkey

3 spring onions, finely chopped

2 garlic cloves, crushed

1 tsp each of ground cumin, coriander and paprika

A pinch of ground cinnamon and chilli

A handful of fresh chives, basil, mint and oregano or one or two of these fresh herbs if and when available

For the salad

200g dried couscous

Juice of 1 lemon

3 tbsp olive oil

1 red pepper, sliced

Cherry tomatoes, halved

A handful of fresh spinach, chopped

A few good black olives

Salt and pepper

Fresh basil

1 - To make the koftas, combine all of the ingredients thoroughly in a large mixing bowl. Form palm sized balls then roll into a slightly elongated shape like in the diagram. You can slide these onto sticks and BBQ or in my case, simply form the shapes. They should make around 10-12. Put aside to rest in the fridge for an hour or two.

2 - To make the cous cous, pour into a large bowl then stir in boiling water that just covers. Cover with clingfilm and leave for 10 minutes.

3 - Remove the clingfilm then fluff up with a fork. Once cool, stir in all of the ingredients until thoroughly combined. Taste for seasoning.

4 - Heat up a large frying pan, griddle pan or grill and cook the kofta, turning regularly until cooked through and golden brown. Squeeze in some lemon juice just as they are finishing to deglaze the pan and add more flavour.

5 - Serve the couscous in bowls with 2-3 kofta each, a scattering of torn fresh basil and some fresh lemon.


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