Greek kofta’s in tomato sauce

Greek kofta's in tomato sauce
Makes: 4 portions
Prep time:
Cook time:
Total time:
Greek kofta’s
  • 400 gr minced meat
  • 25 gr milk
  • 12 gr dried bread crumbs
  • 4 gr ground cumin
  • 2 gr thyme
  • 1gr cinnamon
  • 2 gr oregano
  • 2 gr ground coriander
  • 2 onions
  • 2 cloves of garlic
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 courgette
  • ½ aubergine
  • 1 bay leaf
  • 70 gr tomato puree
  • 800 gr chopped tinned tomatoes
  • 2 tbspn ground cumin
  • 1 tbspn thyme
  • 1 tspn cinnamon
  • 1 tbspn oregano
  • 1 tspn sugar
Greek kofta’s
  1. Combine the minced meat with the milk, dried bread crumbs, ground cumin, thyme, cinnamon, oregano and ground coriander.
  2. Make little balls and store in the fridge until needed (can be done overnight).
  1. Dice the onion and chop the garlic. Dice the bell pepper and courgette.
  2. Fry the kofta’s in some oil until browned on all sides.
  3. Add the onions and garlic and cook until soft.
  4. Add the bell pepper, courgette and aubergine cook until soft.
  5. Add the bay leaf, thyme, ground cumin, cinnamon, oregano and ground coriander and salt and pepper, all to taste.
  6. Add the tomato puree and cook for a minute before adding the tinned chopped tomatoes. Simmer until the kofta’s and vegetables are cooked. Taste and adjust the seasoning. Remove the bay leaf.
  7. Serve with some cooked white rice.
Stuff to know
It is possible to cook the kofta’s ahead of time and reheat them in the sauce.
A sauce that is too thin can be thickened when you add some corn flour mixed with cold water and bring the sauce to a soft boil.
Add some black or green olives.
Use lamb mince rather than beef or pork if desired.