(For the beef kofta)
1 lb lean ground beef
1 1/2 teaspoons ground cumin
1 teaspoon harissa
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander
Salt + Pepper
1/2 small yellow onion - very finely minced or it can be grated as well
1/3 cup of mint and flat leaf parsley - minced
1 egg white
(For the tzatziki)
7 oz of 2% or whole milk Greek Yogurt ( I used Fage)
1/3 cup or more of fresh mint and dill- minced
1/4 cup extra virgin olive oil
Salt + Pepper
1 cucumber - peeled and minced or grated
Preheat the oven to 350 degrees.
In a bowl add all the ingredients for the beef kofta, except the olive oil.
Mix with your hands so that it is well mixed.
Roll "meatballs" about the size of a golfball.
In an oven proof pan heat olive oil over medium/high heat.
Once the oil is hot, sear one side of the kofta.
About 3-4 minutes of cooking, turn the heat off and top the pan with the top and place in the oven for 15-20 minutes until cooked.
Meanwhile, prepare the tzatziki.
In a bowl, add all the ingredients for the tzatziki.
Place plastic wrap over the bowl, and place in the fridge until ready to serve.
The tzatziki can be prepared ahead of time and keeps in the fridge in an airtight container for up to 4-5 days.
Serve this dish with jasmine or basmati rice.
Serve the rice, kofta, tzatziki garnished with fresh flat leaf parsley and enjoy!