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Kofta, or kofte, exists in many forms and is found in many countries from the Middle East and North Africa, through Turkey and across to the Indian sub-continent. It can be flavoured and spiced in many different ways - in fact, the name just means 'minced', so there is not one standard recipe. The meat isn't always lamb, either - it can be beef or pork or a mixture. It can also be presented on skewers, as meatballs, or even as burgers.
Prepare the kofta
If using fresh herbs, chop them finely. Mix them into the meat with cumin seeds and chilli flakes. Work it well with your hands so that you get a dense texture. Divide the mixture into 2 balls, and flatten them with your hand, smoothing the edge to get a nice thick patty. Put the patties in the fridge while you prep the other goodies.
Prep Veg and Sauce
Wash and dry your lettuce leaves and cut them into pieces - not too small. Thinly slice the red onion - you want 2 slices through the equator. Remove the peel but keep the concentric rings intact. Slice the tomatoes. For the yoghurt/tahini dressing, mix 1 tbsp tahini with 4 tbsps yoghurt.
Cook the kofta burgers
It's up to you how you cook the patties - you can fry them with a little oil in a frying pan, on a griddle plate or barbecue/grille. Cook them for 4-5 minutes each side, adding a little coarse sea salt when the first side is done. When cooked, the internal temperature should be between 55°C and 60°C (131°F-140°F). Remove them from the pan and let them rest, tented in foil for about 5 minutes. Cut 2 thick slices of halloumi, brush them with oil and cook them in a hot griddle pan, on the griddle plate or on your barbecue/grille for about 30 seconds each side so you get some nice char lines on them. Set aside.
Split your muffins or bread rolls in two and lightly toast the cut faces.
Assemble the burgers
Spread the bottom piece of the muffin with mustard, then cover it with lettuce. Add a patty, then cheese and onion. Spead with youghurt/tahini dressing, tomato, and the top piece of muffin.