Beef Kofta Recipe

There is something especially satisfying about the combination of toasted pine nuts and warm spices in this Beef Kofta. The pine nuts give the ground beef little pockets of buttery crunch, while cumin, coriander, and just 1/2 teaspoon of cinnamon create a fragrant seasoning that is savory rather than sweet. With a medium diced onion and plenty of chopped parsley mixed in, the kofta stay moist and fresh-tasting instead of becoming dense, heavy meatballs. This recipe makes six generous servings and comes together in about 45 minutes, making it a reliable choice for a weeknight dinner that still feels special. The key is to chop the onion quite small. Larger pieces can make the kofta difficult to shape and may remain crunchy while the beef cooks. I like to mix the onion, parsley, spices, and pine nuts into the ground beef with my hands just until everything is evenly distributed. Overmixing compacts the meat and gives the finished kofta a rubbery texture. Shape the mixture into oval patties or short, thick logs; keeping them fairly uniform means they cook at the same rate. If the mixture feels soft after shaping, refrigerate it for 10 to 15 minutes before cooking. That brief rest makes a noticeable difference, especially if the onion is particularly juicy. Cook the kofta over medium to medium-high heat, turning them as they brown so the outside develops a deep, savory crust without burning the pine nuts. They should be cooked through in roughly 20 minutes, though the exact time depends on whether you make patties or thicker logs. Avoid pressing them down with a spatula, since that squeezes out the juices you worked to preserve. If you are unsure, check the thickest piece with an instant-read thermometer rather than cutting several open; ground beef should reach 160°F. Letting the kofta rest for a few minutes after cooking also helps them stay tender. Serve them warm with fluffy rice, warm pita, or flatbread for scooping up the juices. A crisp cucumber and tomato salad, lemony greens, or a bowl of plain yogurt balances the richness, while tahini sauce makes an especially good accompaniment with the cumin and coriander. For dinner, I often arrange the kofta on a platter with parsley, lemon wedges, and a simple yogurt-tahini sauce. They are just as good tucked into pita the next day, when the spices have had even more time to settle into the beef.