Description
This flavorful Sheet Pan Beef Kofta recipe offers a simple yet delicious way to enjoy Middle Eastern spiced ground beef baked to perfection. Combined with aromatic spices, fresh parsley, and served alongside pita bread, tomato wedges, and tahini sauce, it's a perfect easy weeknight meal that brings vibrant tastes and minimal cleanup.
Ingredients
Meat Mixture
- 1 slice bread, toasted until browned
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 packed cups flat-leaf parsley leaves, chopped
- 1 1/2 pounds ground beef
- 1 1/2 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground sumac
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sweet Spanish paprika
- Kosher salt, about 3/4 teaspoon
- Freshly ground black pepper, about 3/4 teaspoon
- 1 tablespoon extra virgin olive oil
For Baking
- Extra virgin olive oil, for drizzling
To Serve
- Pita bread
- Tahini sauce
- Tomato, sliced in wedges
- Red onion, sliced in wedges
- Fresh parsley sprigs
- Sumac
Instructions
- Get ready. Preheat your oven to 425°F (220°C) and position a rack in the center to ensure even cooking throughout the baking process.
- Soak the bread. Place the toasted bread slice in a small bowl and cover it with water. Let it soak until completely soft, then squeeze out all the excess water so it crumbles easily into small pieces.
- Make the kofte mixture. Crumble the soaked bread into a large mixing bowl. Add the finely chopped onion, minced garlic, chopped parsley, ground beef, and all the spices including ground allspice, cayenne, cardamom, sumac, nutmeg, and Spanish paprika. Season with kosher salt and freshly ground black pepper. Drizzle in the olive oil. Using clean hands, mix and knead everything until thoroughly combined and evenly distributed.
- Transfer the kofte to a pan. Line a quarter sheet pan with foil for easy cleanup. Spread the meat mixture evenly into the pan, about 1/2-inch thick. Use a butter knife or spatula edge to score the meat into 1-inch wide strips all the way through to the bottom of the pan. Drizzle a little extra virgin olive oil over the top.
- Bake the kofte. Place the pan on the center rack of the oven and bake for 10 to 15 minutes, until the meat is fully cooked. For a slight char and added texture, move the pan to the top rack and broil for about 3 minutes, watching closely to avoid burning.
- Finish and serve. Use a spatula to carefully separate each kofta strip from the others. Serve inside rounds of warm pita bread with tomato wedges, red onion slices, fresh parsley sprigs, a drizzle of tahini sauce, and a sprinkle of sumac for bright flavor.
Notes
- To ensure even cooking, do not make the meat layer too thick; about 1/2 inch is ideal.
- Soaking the bread adds moisture and helps keep the kofta tender and juicy.
- If you prefer, you can substitute ground lamb for ground beef for a richer flavor.
- Adjust the cayenne pepper to taste depending on how spicy you like your kofte.
- Broiling at the end adds a nice char but keep a close eye to prevent burning.
