These kofta are succulent meat patties in a fragrant tomato sauce with tender potatoes and slices of ripe tomato. Everything comes together in one skillet: minimal washing up, maximum flavor, and all the warmth of Eastern spices. It’s the kind of family dinner that asks for no special technique and still turns out beautifully every time.
Ingredients
- Ground beef and lamb (50/50) — 500 g (1 lb 2 oz)
- Potatoes — 700 g (1 lb 9 oz)
- Tomatoes — 3 pcs.
- Onion — 1 pc.
- Garlic — 2 cloves
- Bread crumbs — 40 g (1/2 cup)
- Milk — 60 ml (1/4 cup)
- Egg — 1 pc.
- Fresh herbs (parsley/dill), chopped — 2 tbsp
- Tomato paste — 2 tbsp
- Water or broth — 250 ml (1 cup)
- Vegetable oil — 3 tbsp
- Cumin — 1 tsp
- Sweet paprika — 1 tsp
- Hot red pepper — 1/4 tsp (optional)
- Salt — 1 tsp (or to taste)
- Ground black pepper — 1/2 tsp
- Bay leaf — 1 pc. (optional)
Step-by-Step Recipe
- Prepare the ingredients: peel the potatoes and slice into 0.7–1 cm rounds; cut the tomatoes into half-moons; grate the onion on the fine side of a grater; mince the garlic; finely chop the herbs.
- Mix the breadcrumbs with the milk and let stand for 3–5 minutes. In a bowl, combine the meat, the softened breadcrumbs, onion, garlic, egg, herbs, cumin, paprika, hot pepper, salt, and black pepper. Knead thoroughly for 2–3 minutes until the mixture becomes sticky and cohesive. Chill the meat mixture for 10 minutes.
- With damp hands, shape the mixture into oval kofta, 10–12 pieces in total. Heat 2 tbsp oil in a skillet and sear the kofta until nicely browned, about 3–4 minutes per side. Transfer to a plate.
- In the same skillet, add the remaining 1 tbsp oil, scatter in the potatoes, and sauté for 4–5 minutes, stirring occasionally. Stir in the tomato paste and cook for 1 minute, then pour in the water/broth, season with salt, and add the bay leaf if using.
- Arrange the kofta over the potatoes and tuck the tomato slices around them. Cover and simmer over low heat for 20–25 minutes, until the potatoes are tender and the kofta are cooked through.
- Remove from the heat and adjust salt and pepper if needed. Scatter over fresh herbs and let rest, covered, for 5 minutes. Serve hot with fresh lavash or a cool yogurt sauce.
Nutritional Value per Serving
| Item | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 27 g |
| Fat | 30 g |
| Carbohydrates | 35 g |
| Fiber | 5 g |
| Sodium | 900 mg |
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Meat: if lamb isn’t available, use ground beef with 15–20% fat, or a beef-and-pork blend.
- Juiciness: don’t skip kneading the meat mixture — it should turn sticky and well combined.
- Gluten-free: replace the breadcrumbs with rice or corn crumbs, or 2 tbsp quick oats.
- Heat: adjust the hot pepper to taste; add a pinch of smoked paprika for a deeper, smokier note.
- Baking option: you can assemble the dish in a baking dish and bake at 190°C (374°F) for 30–35 minutes under foil, then 5–10 minutes uncovered.
Frequently Asked Questions
Can I make kofta with beef only?
Yes. Use ground beef with 15–20% fat so the kofta stay juicy. If you like, add 1 tbsp olive oil to the mixture.
What can I use instead of breadcrumbs?
Soaked crustless white bread (about 50 g), rolled oats, or gluten-free breadcrumbs all work well.
Can I prepare it in advance?
Shaped kofta can be kept in the refrigerator for up to 24 hours or frozen for up to 2 months. For the best texture, simmer them with the potatoes fresh.
How do I know the kofta are done?
The internal temperature should reach 72–74°C (162–165°F), and the juices should run clear. The potatoes should be easily pierced with a knife.