Скачать или смотреть Beef Kofta With a Simple Tomato Salad And a Creamy Garlic Tahini Mayo

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Let me tell you this combo is next level. Juicy, spiced kofta tucked into warm, fluffy pita, topped with a bright and refreshing tomato salad, and finished with a dreamy garlic tahini mayo. It’s simple, it’s satisfying, and honestly, it tastes like something straight out of your favorite street food spot. The best part? You can prep the kofta in advance, shape it, and freeze it, so you’re always just minutes away from something seriously delicious.

—Kofta Ingredients—
2 pounds ground beef (I used 90/10)
1 heaping tablespoon of pepper paste
1 bell pepper (red, orange or yellow finely diced)
1 medium sized onion (finely diced)
2 cloves garlic (minced)
1/3 cup fresh chopped parsley
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon black pepper
1/2 teaspoon chili flakes
1 tablespoon salt or to taste
1 teaspoon baking soda (to tenderize the meat)
Olive oil for searing the kofta

—Tomato salad—
1 large tomato (diced or sliced small)
1/2 red onion (diced or sliced small)
1/4 cup fresh chopped parsley
The juice of half a lemon
1-2 tablespoons extra virgin olive oil
1/4 teaspoon salt or to taste

—Tahini Mayo—
1/2 cup mayonnaise
1 tablespoon tahini
1-2 cloves garlic (minced)
The juice of half a lemon
1/8 teaspoon salt

—Other ingredients—
Pita bread
Lettuce


1. Make the kofta— In a large bowl, combine all kofta ingredients (except the olive oil). Mix thoroughly using your hands until well combined and the mixture feels sticky.
2. Shape the mixture into long oval patties or small logs (like kebabs). You can also form them into patties if preferred.
3. Optional— If you’re making ahead, lay the shaped kofta on a baking sheet and freeze until solid. Then transfer to a freezer bag for later use.
4. To cook— Heat a bit of olive oil in a skillet over medium-high heat. Sear the kofta on all sides until nicely browned and fully cooked (about 8–10 minutes total depending on size).
5. Make the Tomato Salad— In a small bowl, combine the diced tomato, red onion, and parsley. Drizzle with lemon juice and olive oil. Season with salt to taste. Toss well and set aside to let the flavors marinate.
6. Make the Garlic Tahini Mayo— In a small bowl, whisk together the mayo, tahini, garlic, lemon juice, and salt until smooth. Taste and adjust garlic or lemon if desired. Chill until ready to use.
7. Assemble the Pita Pockets— Warm your pita bread slightly (in a pan, oven, or microwave) so it’s soft and pliable. Cut the pita in half and open to form a pocket. Spread some garlic tahini mayo inside each pocket. Add a few pieces of lettuce, then stuff in the kofta. Spoon in some of the fresh tomato salad. Drizzle with more garlic tahini mayo if desired. Serve immediately — and enjoy!