Jan 30, 2008

Kofta with Zucchini Sauce


An exotice Arabic dish we cooked earlier this month, takes about an hour to make, and is recommended for larger gatherings.



  • 1 Kg minced beef
  • 2 tbs finely chopped parsley
  • 2 tbs finely chopped scallions
  • 1 small minced red onion
  • 1 tbs of cinnamon
  • Salt/pepper

Zucchini Sauce

  • 4 medium zucchinis
  • 2 cans of chopped tomatoes
  • 6 chopped cloves of garlic
  • ½ tbs of crushed red chili
  • 2 tbs chopped parsley
  • ½ tbs chopped mint
  • 2 tbs of balsamic vinegar
  • 2 bay leaves
  • Salt/pepper


  1. Mix well all the ingredients of the Kofta. Create finger shaped (or balls) of the mix. Put a little bit of oil on a non-stick frying pan and start frying the kofta until it is well done. (It is also possible to grill the kofta instead of frying it if you would rather do that instead).
  2. For the zucchini sauce, add some olive oil to a saucepot and sauté the garlic and the red chili for 3 minutes. Add the balsamic vinegar and after a minute add all the chopped tomatoes with the bay leaves. Wait until the sauce starts to boil then cover the saucepot and put it on the lowest flame for 10 minutes.
  3. Cut the zucchini to small pieces and sauté it in the same pan you used for frying the kofta . Keep sautéing the zucchini for 5 minutes.
  4. Add the zucchini, parsely and mint to the tomatoe sauce in the saucepot. Add some salt and peper as desired to the sauce. Cover the sauce pot and leave it on a low flame until the zucchini is well cooked.
  5. Place the kofta on the serving plate and pour the sauce on top of it.