Protein meets flavor: quick köfte with yogurt dip and salad
red onions (80 g each)
Ingredients · Servings 2
- 2 red onions
- 2 cloves of garlic
- 3 sprigs of parsley
- 3 sprigs of coriander leaves
- 3 tablespoons rapeseed oil
- 300g minced meat
- Salt
- Pfeffer
- 125 g Kirschtomate
- 125 g Kirschtomate
- 1 Organic Cucumber
- 5 sprigs of mint
- 8 sprigs of parsley
- 1 tbsp pine nuts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 200 g Yogurt
- 1 tbsp Tahini
Method · 35 min
- For the köfte, finely dice 1 onion and 1 clove of garlic. Pluck the parsley and coriander leaves from their stems and finely chop them. Heat 1 tablespoon of rapeseed oil in a pan and sauté the onion and garlic for 3 minutes. Mix the ground meat with the herbs, onion, and garlic, and season with salt and pepper.
- Form the köfte mixture into 6 oblong patties and thread each lengthwise onto a wooden skewer. Heat the remaining rapeseed oil (2 tablespoons) in a pan and fry the köfte over medium heat for 5–6 minutes until golden brown on all sides. Keep the köfte warm.
- For the salad, halve or quarter the tomatoes depending on their size. Finely dice the remaining onion. Peel the cucumber and cut it into 1 cm cubes. Pluck the mint and parsley leaves from their stems and roughly chop them. Toast the pine nuts in a dry pan over medium heat. Whisk together 2 tablespoons of olive oil, lemon juice, and a pinch of salt and pepper. Combine all the ingredients.
- For the dip, mix together yogurt, tahini, and the remaining olive oil (1 tbsp). Serve the köfte with salad and dip.
Stems of parsley (flat-leaf)
gg minced meat (mixed)
gg Kirschtomaten (rot)
gg cherry tomatoes (yellow)
Organic Salad Gherkins (250 g)
Stems of parsley (flat-leaf)
gg yogurt (1.5% fat)
