Kofta Sandwich Rolls

Damn tasty kofta roll sandwiches with fresh crisp veggies, parsley chutney and dipped in creamy tahini spread!

Ingredients

Ingredients
Servings:
Kofta Kabobs
Yellow Onion
Garlic Clove
tsp
Fresh Thyme
g
Minced Beef
tsp
Ground Cumin
tsp
Baharat Spice
tsp
Red Pepper Flakes
tbsp
Olive Oil
Salt & Pepper to taste
Salad & Sandwich
Cucumber
g
Cherry Tomatoes
Carrot
Hot Dog Buns
Salt & Pepper to taste
Parsley Chutney
g
Fresh Parsley
Garlic Clove
tsp
Sea Salt
tbsp
Olive Oil
Tahini Dip
tbsp
Greek Yoghurt
tbsp
Tahini Paste
tbsp
Lemon Juice
Black Pepper

Instructions

Preparing In The Kitchen
  1. For the kofta, peel and finely dice the onion and the garlic. Wash the thyme, shake dry and finely chop the leaves.
  2. In a medium bowl, mix the minced beef with the onion, garlic, thyme, cumin, Baharat, red pepper flakes and 4 tablespoons olive oil. Season with salt and pepper. Cover with cling film and refrigerate for 1 hour.
  3. In the meantime, wash the cucumber, tomatoes and carrots and pat dry. Cut the cucumber into sticks, peel the carrot and also cut into sticks and quarter the tomatoes.
  4. In a medium bowl, toss the cucumber, cherry tomatoes and carrot sticks with olive oil and season with salt and pepper.
  5. For the chutney, wash the parsley, shake dry, pluck the leaves, and roughly chop. Peel and mince the garlic clove. In small bowl, mix the parsley with the garlic, olive oil and sea salt.
  6. For the dip, mix the yogurt with the lemon juice and tahini in a small bowl. Season with pepper.
  7. Heat up a grilling pan over medium high heat with the remaining olive oil. Form the kofta mass into logs, about 15 cm long. Grill the kofta for about 3-4 minutes on each side, until cooked.
  8. To assemble the hot dog, toast the buns then spoon a bit of chutney on bottom of the bun, add the kofta and the mixed salad. Drizzle with more chutney and serve with tahini dip.

Preparing In The Kitchen
  1. For the kofta, peel and finely dice the onion and the garlic. Wash the thyme, shake dry and finely chop the leaves.
  2. In a medium bowl, mix the minced beef with the onion, garlic, thyme, cumin, Baharat, red pepper flakes and 4 tablespoons olive oil. Season with salt and pepper. Cover with cling film and refrigerate for 1 hour.
  3. In the meantime, wash the cucumber, tomatoes and carrots and pat dry. Cut the cucumber into sticks, peel the carrot and also cut into sticks and quarter the tomatoes.
  4. In a medium bowl, toss the cucumber, cherry tomatoes and carrot sticks with olive oil and season with salt and pepper.
  5. For the chutney, wash the parsley, shake dry, pluck the leaves, and roughly chop. Peel and mince the garlic clove. In small bowl, mix the parsley with the garlic, olive oil and sea salt.
  6. For the dip, mix the yogurt with the lemon juice and tahini in a small bowl. Season with pepper.
  7. Heat up a grilling pan over medium high heat with the remaining olive oil. Form the kofta mass into logs, about 15 cm long. Grill the kofta for about 3-4 minutes on each side, until cooked.
  8. To assemble the hot dog, toast the buns then spoon a bit of chutney on bottom of the bun, add the kofta and the mixed salad. Drizzle with more chutney and serve with tahini dip.

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