Saffron Mosaic · Main dishes

Beef Kefta in Cumin Tomato Sauce

Name: Beef Kefta in Cumin Tomato Sauce
Total time: 55 min
Yield: 4 servings
Ingredients: 600 g Ground beef; 1 whole Onion; 3 cloves Garlic; 20 g Parsley; 2 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Paprika; 0.25 tsp Ground cinnamon; 700 g Canned crushed tomatoes; 100 ml Water; 1 tbsp Olive oil; 4 whole Pita breads; 1 tsp Salt; 0.5 tsp Black pepper

Small coriander-and-parsley beef meatballs cook in a warm cumin tomato sauce, with flatbread for scooping.

55 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Ground beef600 g
Onion1 whole
Garlic3 cloves
Parsley20 g
Ground cumin2 tsp
Ground coriander1 tsp
Paprika1 tsp
Ground cinnamon0.25 tsp
Canned crushed tomatoes700 g
Water100 ml
Olive oil1 tbsp
Pita breads4 whole
Salt1 tsp
Black pepper0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat in pita. Check bread labels for sesame, milk and other allergens.

Method

Mix the kefta

Finely grate half the onion and squeeze out excess watery juice; finely dice the remaining half. Mince garlic and chop parsley. Mix beef with the grated onion, half the parsley, 1 tsp cumin, all the coriander, 0.5 tsp salt and the pepper. Form 20 equal meatballs about 3 cm across. Refrigerate while making sauce, then wash raw-meat equipment and hands.

Build the tomato sauce

Heat oil in a wide lidded skillet over medium heat. Soften diced onion for 6 minutes. Stir in garlic, remaining cumin, paprika and cinnamon for 30 seconds. Add tomatoes, measured water and remaining salt. Simmer uncovered for 8 minutes, stirring occasionally.

Cook the meatballs

Nestle the meatballs into the sauce in one layer. Cover and simmer gently for 15 minutes, turning each once halfway through with utensils reserved for the uncooked meat. Check several of the largest meatballs, including ones at the centre and edge: their centres must reach 71°C (160°F). Continue cooking and recheck if necessary.

Warm the bread

While the meatballs finish, wrap the pita in foil and heat at 180°C (350°F) for 8 minutes. Alternatively warm in a dry skillet for 30–45 seconds per side. Cut into wedges using a clean board.

Finish the skillet

If the sauce is thin, simmer uncovered for 3–5 minutes without vigorously stirring the meatballs. Scatter with remaining parsley. Divide into four portions of five kefta, with sauce and warm pita.

Grated onion moistens the meatballs; squeezing off excess juice helps them keep their shape.

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