Spiced Beef Kofta Recipe

Ground beef is a staple in many households because it's easy to prepare and offers a rich and savory flavor profile that pairs with countless side dishes. Whether you're a burger lover or go all out making meaty pasta sauces, it's time your repertoire of ground beef recipes included kofta. Tasting Table recipe developer Jennine Rye brings us this delightful spiced beef kofta recipe that's sure to make your mouth water. "I love how quick and flavorful this dish is," she comments, adding that "it doesn't take long to put together and can be cooked and served in a variety of different ways, making it great for many occasions."

If you're looking for a way to elevate basic ground beef, Rye notes that the spices really add a lot to the dish. While kofta — ground meat rolled into balls or tubular shapes and cooked — is a common dish in numerous countries worldwide, she notes that "this recipe is Moroccan-inspired, especially with the inclusion of cinnamon, cumin, and sumac." You can use the grill or broiler to cook this recipe, but Rye points out that it's "especially great when cooked over a wood fire barbecue, as the added wood smoke gives it an extra dimension of deliciousness."

For this tasty spiced beef kofta recipe, Rye calls for rice flour as a binder. She explains, "I personally opted for rice flour as I have a gluten sensitivity, and it just makes the dish more inclusive." All the same, she says, "The rice flour can be replaced with ordinary wheat flour if anyone making this prefers that."

The spice selection in this dish is varied and consists of fennel seeds, onion powder, ground cumin, ground coriander, ground cinnamon, sumac, garlic powder, and chili flakes. Next, you'll need ground beef, a large egg (bring it to room temperature first), chopped fresh cilantro, salt, pepper, and cooking oil.

Start by getting your cooking equipment ready: Either heat your grill or barbecue, or turn on the oven broiler. Then, add the rice flour, fennel seeds, onion powder, ground cumin, ground coriander, ground cinnamon, sumac, garlic powder, and chili flakes to a small bowl. Whisk the ingredients together until the color is uniform and the spices are evenly blended into the flour.

Add the ground beef to a large bowl, then pour the spice and flour mixture in too. Crack the egg into the bowl, add chopped cilantro, and sprinkle salt and pepper to taste. Make sure your hands are freshly washed, as you'll use them to mix the meat with the seasonings until everything is combined into a uniform mass.

Clear off a clean surface and separate the meat mixture into 6 evenly sized portions. Roll each chunk of meat into a tubular sausage shape around a skewer (metal or bamboo works), then transfer them to a plate.

Your grill or broiler should be just about ready to go. Once it's nice and hot, use a brush to coat the beef with some oil before transferring the skewered meat to the hot surface. Cook the kofta for 6 minutes on one side, then flip each one and cook for another 6 minutes on the other side. The kofta is ready when the surface is nicely browned and the interior is cooked through.

Serve these nice and hot with your favorite sides. Rye offers some inspiration: "I like serving these kofta with typical Middle Eastern accompaniments like homemade tzatziki sauce and hummus," she says, noting that "fresh salads or more Western sides like coleslaw can be delicious, as can freshly grilled vegetables and rice."

If you have any leftovers, Rye recommends taking out the skewers and wrapping the meat with plastic or transferring the kofta to a sealed container. Store them in the fridge for up to 3 days and reheat in the microwave or oven.