Coconut Beef Kofta

This recipe is based on Turkish kebabs, traditionally made with ground lamb and spices. We include coconut in ours, which act almost as breadcrumbs, lending a bit of (gluten-free!) texture and sweetness that is surprising but delicious. These can be served on their own, with condiments and salad, or as a sandwich.

If you plan to make the yogurt sauce (tzatziki), make sure to strain your yogurt the night before, or buy thick greek yogurt.

Ingredients;

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  • 1 lb ground beef or lamb

  • 1/3 cup ground or finely shredded unsweetened coconut (we use Let’s Do Organic finely shredded coconut)

  • 1 small onion, grated on a box grater

  • 1 clove garlic grated on a microplane or small holes of a box grater

  • 1/4 cup fresh mint, minced, or 1/2 tsp. dried

  • 1/4 cup fresh parsley, minced, or 1/2 tsp. dried

  • 1 tablespoon cumin

  • 1 tablespoon ground coriander

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground allspice

  • 1 teaspoon ground ginger

  • 1 teaspoon salt

  • A pinch of red pepper flakes, or to taste

  • Zest of one lemon or 1 tsp. Lemon juice

Method:

Mix all ingredients in a bowl. Work with your hands to mix, then form into oval shaped patties, 3 inches long by 1 inch wide. They can be wrapped around skewers for grilling or left fairly thin for pan cooking.

Heat a cast iron skillet over medium heat, or heat your grill. When hot, cook the kofte until done in the center, 2-3 minutes per side depending on size.

Serve with tzaziki or sides of your choice. Pita or flatbread sandwiches would be delicious, but we also love them with salad and rice.

This recipe was adapted from the recipe for Coconut Kofte by Melissa Clark in her excellent book, How To Dinner.


Cucumber Kohlrabi Tzatziki Sauce

If you don’t have kohlrabi, just use more cucumber.

  • 1 cucumber, peeled

  • 1 kohlrabi, peeled

  • Salt

  • 1 clove garlic, grated on a microplane or the small holes in a box grater

  • 1/2 cup fresh mint

  • 1/2 cup fresh dill

  • 2 tablespoons lemon juice

  • Zest from one lemon

  • 2 tablespoons olive oil

  • 2 cups plain Greek yogurt or strained yogurt

  • Freshly ground black pepper

Method:

To strain the yogurt, place full fat plain yogurt in a colander lined with cheesecloth and let drain in your fridge overnight. Use the strained yogurt like greek yogurt, and the whey to soak grains, inoculate ferments or for drinking. Otherwise, use store-bought Greek yogurt for this recipe.

Grate the cucumber and kohlrabi in the large holes of a box grater and place in a bowl. Sprinkle with 1/2 teaspoon of salt and let it sit for a while.

Meanwhile, mix remaining ingredients, plus 1 teaspoon of salt. With your hands, squeeze the kohlrabi and cucumber to remove all the liquid. Add to the yogurt sauce and stir together. Adjust for seasonings. Enjoy.

Peter Allen