This Mediterranean Kofta Bowl Has It ALL — Flavor, Texture, and Serious Summer Vibes

If you’re looking for a summer meal that hits every note—juicy, herby kofta, creamy tahini, zesty salad, and a fresh green pesto—this Mediterranean Kofta Bowl is it!

Here’s what you’ll need:

Kofta:

– 400g beef (preferably fatty)

– 1 tsp 7 peppers powder (optional)

– 1 tsp cumin powder

– 1 tsp smoked paprika (sweet or spicy)

– 1 cup fresh parsley

– 4 spring onions

– 1–2 garlic cloves

– 1 tbsp Greek yogurt

– Salt to taste

Parsley Pesto:

– 40g parsley

– 1–2 garlic cloves

– 10g mint

– 10g pine nuts

– 10g Parmesan cheese

– 50 ml olive oil

– Salt to taste

Salad:

– 100g cherry tomatoes, diced

– 1–2 cucumbers, diced

– 1 small onion, finely sliced

– 1 tbsp olive oil

– Salt to taste

– 1 tsp sumac (or black lemon powder, or lemon juice)

Tahini Sauce:

– 1 tbsp tahini

– Water

– Harissa to taste

To Serve:

– Greek yogurt

– Pine nuts, lightly toasted

Full cooking instructions, origin story, and nutritional insights are available on our website: https://www.foodnerdrockstar.com/recipes/mediterranean-kofta-bowl

For more inspiration, follow us on Instagram: https://www.instagram.com/food_nerd_rockstar/

🎥 Watch the full video and don’t forget to like, comment, and subscribe!

#kofta #koftarecipe #summerfood #colorfulfood #mediterraneanfood

Hello food nerds! Welcome back to our kitchen. Today’s recipe is a delicious Mediterranean Kofta Bowl A dish that brings together summer flavors, creamy textures, and fresh ingredients from different cultures. So if you love fusion food that still feels familiar, this one’s for you. We start with the kofta mixture. Using a meat grinder, grind your meat, onion, garlic, and parsley. If you don’t have a grinder, then place the minced meat with the rest of the ingredients in a food processor and pulse until combined. Add salt, pepper, cumin, smoked paprika, and Greek yogurt to keep everything juicy. Mix well, cover, and pop it in the fridge while we make the other elements. Next, the salad. Chop tomatoes, cucumber, and onion and mix them in a bowl. Season with olive oil, a pinch of salt, and some sumac or lemon juice for a bright, zesty kick. Let the salad rest so the flavors meld. Now let’s make the tahini sauce. In a small bowl, mix tahini with cold water until smooth and pourable. Add harissa to taste. Stir and that’s it! We have a spicy, nutty sauce that is perfect for this bowl. Time for the parsley pesto. In a food processor, combine parsley, garlic, mint, pine nuts, Parmesan, olive oil, and salt. Blend until smooth and vibrant. This pesto brings in that Mediterranean freshness that ties the whole dish together. Now, take the kofta mix out of the fridge and form small balls about the size of ping-pong balls. You can shape them into little patties or keep them round. Anyway, heat a grill pan or cast iron skillet over medium heat and cook for 2 to 3 minutes per side, drizzling with olive oil. Cover with a lid if you’re cooking indoors to lock in the juices Now get ready to plate. Spread the base of parsley pesto, then a spoonful of Greek yogurt Followed by the fresh salad and your hot, juicy kofta Top with toasted pine nuts and a drizzle of tahini harissa sauce. And that’s it! A full bowl of flavor, texture, and color that’s as satisfying as it is beautiful. Thank you for cooking along with me today! The full recipe, along with historical notes and nutritional info, is up on our website. And hey, don’t forget to like, comment, and subscribe so you never miss a recipe. Until next time, stay nerdy and keep cooking!