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Köfte with zucchini tagliatelle
Served with marinated zucchini salad, lettuce, cucumber and edible flowers
Open Fire Plancha BBQ
4
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40-50 minutes (plus 30 minutes marinating time)
Medium
Ingredients
Köfte
- Minced beef or lamb: 500 gr.
- Garlic: 2 cloves, finely chopped
- Paprika: 1 tsp
- Cumin powder: 1 tsp
- Coriander powder: 1 tsp
- Chili flakes: 1/2 tsp (optional)
- Sea salt: 1 tsp
- Freshly ground black pepper: to taste
- Olive oil: 1 tbsp.
Zucchini Tagliatelle
- Green zucchini: 1, cut into long ribbons with a peeler or mandolin
- Yellow zucchini: 1, cut into long ribbons
- Olive oil: 2 tbsp.
- Sea salt: 1/2 tsp
- Freshly ground black pepper: to taste
Zucchini salad
- 1 Green zucchini
- 1 Yellow zucchini
- Smoked pistachios: 50 gr, coarsely chopped
- Coriander seeds: 1 tsp, lightly toasted
- Cumin seeds: 1 tsp, lightly toasted
- Black pepper: freshly ground, to taste
- Sea salt flakes: to taste
- Fresh basil: 1 tbsp, finely chopped
- Fresh mint: 1 tbsp, finely chopped
- Shallot: 1, finely chopped
- Ponzu: 2 tbsp (or lime juice as an alternative)
- Sushi vinegar: 1 tbsp.
- Olive oil: 2 tbsp.
Garnish
- Lettuce leaves: a few leaves per plate
- Cucumber: 1, cut into wedges
- Edible flour: 1 per plate (optional)
TiGER FiRE Accessories
No items found.
Ingredients
Köfte
- Minced beef or lamb: 500 gr.
- Garlic: 2 cloves, finely chopped
- Paprika: 1 tsp
- Cumin powder: 1 tsp
- Coriander powder: 1 tsp
- Chili flakes: 1/2 tsp (optional)
- Sea salt: 1 tsp
- Freshly ground black pepper: to taste
- Olive oil: 1 tbsp.
Zucchini Tagliatelle
- Green zucchini: 1, cut into long ribbons with a peeler or mandolin
- Yellow zucchini: 1, cut into long ribbons
- Olive oil: 2 tbsp.
- Sea salt: 1/2 tsp
- Freshly ground black pepper: to taste
Zucchini salad
- 1 Green zucchini
- 1 Yellow zucchini
- Smoked pistachios: 50 gr, coarsely chopped
- Coriander seeds: 1 tsp, lightly toasted
- Cumin seeds: 1 tsp, lightly toasted
- Black pepper: freshly ground, to taste
- Sea salt flakes: to taste
- Fresh basil: 1 tbsp, finely chopped
- Fresh mint: 1 tbsp, finely chopped
- Shallot: 1, finely chopped
- Ponzu: 2 tbsp (or lime juice as an alternative)
- Sushi vinegar: 1 tbsp.
- Olive oil: 2 tbsp.
Garnish
- Lettuce leaves: a few leaves per plate
- Cucumber: 1, cut into wedges
- Edible flour: 1 per plate (optional)
TiGER FiRE Accessories
No accessories required
Preparatory work:
- Köfte: Mix the minced meat with garlic, paprika, cumin, coriander, chili flakes, parsley, sea salt and pepper. Shape the mince mixture and thread onto skewers. Set aside.
- Zucchini tagliatelle: Using a peeler or mandolin, make long ribbons of the green and yellow zucchini. Set aside.
- Zucchini salad: Thinly slice the green and yellow zucchini and place in a bowl. Add the chopped shallot, toasted coriander and cumin seeds, smoked pistachios, basil, mint, sea salt flakes and black pepper. Mix well.
- Dressing: Mix the ponzu (or lemon juice), sushi vinegar and olive oil. Pour over the zucchini salad and mix gently. Let the salad marinate at room temperature for at least 30 minutes to allow the flavors to soak in. The acidity of the marinade is going to cook the zucchini.
Let's cook!
- Grill the köfte: Place the köfte on the grill rack and grill for 4-5 minutes per side, until golden brown and cooked through.
- Place a few lettuce leaves on each plate and arrange the marinated zucchini salad alongside.
- Remove the köfte from the metal skewers and place them next to the salad.
- Garnish with wedges of cucumber and finish the dish with an edible flower on top or next to the salad.
Suggestion
Serve this dish with a glass of crisp white wine such as a Verdejo or a light rosé. This summer dish also pairs well with a crispy flatbread and a yogurt sauce with mint and garlic. The edible flower adds an elegant finishing touch and completes the plate.
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