Meat Kofta with Yoghurt & Beetroot Tahini Sauce

Beetroot and FAGE Total Yoghurt are a match made in heaven. Serve with delicious meat koftas and flatbread.


200g minced lamb

200g minced beef

1 onion, finely chopped

2 large cloves of garlic, crushed

50g pine nuts, toasted

3 tbsp flat-leaf parsley

1 red finger chilli, deseeded & finely chopped

1 ½ tsp ground cinnamon

1 ½ tsp allspice

Sunflower oil, for frying

For the Tahini Yoghurt Sauce:

250g FAGE Total

3 medium beetroot, cooked & peeled

60ml tahini paste, at room temperature

Juice of ½ a lemon

Flat bread or pitta bread, to serve 

  1. In a food processor, blend the beetroot, tahini paste and lemon juice until smooth. Add the yoghurt and blend the mixture thoroughly. Pour the sauce into a bowl and season.
  2. Put all the kofta ingredients, except the oil, in a bowl and mix. With wet hands shape the mixture into an egg like shape. Press to compress and ensure the kofta is tight and keeps its shape. Arrange on a plate, cover and chill for 30 minutes or until you are ready to cook.
  3. Heat the sunflower oil in a large frying-pan and cook the koftas over a medium to high heat. Cook on all sides for about 6 minutes until golden brown, and cooked to your liking.
  4. To serve, warm the bread on a griddle for 30 seconds. Drizzle each with olive oil. Add a couple of koftas, spoon over the yoghurt sauce and drizzle over any juices from the pan. Sprinkle over some chopped parsley and if you like a hot kick, a few slices of red chilli.