Popular across the eastern Mediterranean and Middle East, koftas are easy crowdpleasers, especially with a spicy, smoky salad on the side
G
reat food doesn’t need to be complicated. These recipes are wonderful on their own, but even better with some flatbread on the side. Charred aubergine is such a classic way to cook this vegetable, and popular in so many countries across the eastern Mediterranean, Middle East and south-east Asia. The cooked flesh cooks beautifully and holds a wonderful smokiness that really imparts itself into the dip, adding extra depth. Koftas, meanwhile, are always crowd-pleasing for kids and adults alike, and the harissa yoghurt and burnt orange really complement the spice. Both are perfect as a main meal or as part of a bigger feast for sharing.
I don’t think I could ever tire of eating koftas. They are very much my favourite kind of kebab, because they are more manageable and less messy to eat, so you can consume as many as you like! Plus, they are cheap and cheerful to make and feed a crowd. This is more of a complete dish than my usual kofta recipes, and one I have served at my supperclubs over the years that has proved to be very popular.
Prep 10 min
