Harissa Spiced Beef Kofta

Pickled Red Onion

• 1 Red Onion (sliced)

• 1/2 cup Vinegar

• 1/2 cup Water

• 2 tablespoons Sugar

• 1/2 tablespoon Sea Salt

• 1 teaspoon Whole Peppercorn

Tzatziki

• 1 cup Greek Yogurt

• 1/3 Cucumber (grated)

• 1 tablespoons Fresh Dill (chopped)

• 1 clove Garlic (minced)

• 1 tablespoon Lemon Juice

• 1/3 teaspoon Sea Salt

Harissa Beef

• 400 grams Ground Beef

• 1 small Red Onion (diced)

• 2 tablespoons Cilantro (chopped)

• 1 1/2 tablespoons Harissa Paste

• 2 clove Garlic (minced)

• 1/2 teaspoon Sea Salt

• 1/2 teaspoon Ground Pepper

• 1 teaspoon Paprika

• 1/2 teaspoon Cumin

• 1 tablespoon Olive Oil

To Serve

• 2 Small Pita or Naan

• 1 cup Pickle

• 1 teaspoon Sumac

• Fresh Dill

• Lemon wedges

Pickled Red Onion

1. Place the sliced onions in a jar.

2. In a saucepan, add the vinegar, water, sugar, salt and peppercorns. Bring to boil and stir until sugar and salt dissolved.

3. Let cool for few minutes and pour over the onions. Let come to the room temperature, then close the lid tightly and store in fridge.

4. Pickled onions are ready to eat after about 45 minutes.

Tzatziki

1. In bowl, add all the ingredients and mix well. Set aside.

Harissa Beef

1. In a bowl, add all the ingredients except for the olive oil. Use your hand and mix everything well together.

2. Divide the mixture into six equal parts.

3. Shape the portions into long, thick sausages. Insert a skewer through each kofta and squeeze the meat onto the skewer.

4. Heat the olive oil in a cast iron pan over medium heat.

5. Place the koftas into the pan and cook for three to four minutes on each side or until cooked through.

6. Spread the tzatziki on a serving plate. Top with Koftas, pickled red onion, sumac and dill.

7. Serve with pita, pickle and lemon wedges. Enjoy!