Jye's KitchenFrom the garden to the grill

A Jye's Kitchen recipe

Koftas With Garlic-Smashed Cannellini Beans, Charred Capsicum Yoghurt, And Turkish Flatbread

Tender spiced koftas over a warm, garlic-smashed cannellini bean mash, with charred capsicum yoghurt and a warm Turkish flatbread for scooping. A generous, rustic plate that comes together in one pan.

Time45 minutes
Serves2 - 3
LevelEasy
Three seared spiced koftas arranged on a rustic ceramic platter with fresh herbs
Seared Lamb/Beef Koftas01

Seared Lamb/Beef Koftas

Five logs of spiced minced meat, seared in a hot pan until deeply browned and cooked through.

Ingredients

Method · The koftas

  1. 1

    Mix the 500g mince gently with the finely grated garlic, ground cumin, ground coriander, fine sea salt, freshly cracked black pepper, and the fresh parsley, dill and mint. Mix only until cohesive so the koftas stay tender.

  2. 2

    Shape into neat skewers, small elegant logs, or oblong patties with lightly oiled hands.

  3. 3

    Preheat a heavy pan or skillet until screaming hot, add the high-smoke-point oil, and place the koftas with room between them. Sear without moving until a deeply caramelized crust forms.

  4. 4

    Turn to brown all sides, then finish until cooked through while keeping the centre juicy. Rest for a moment before serving.

Warm garlic-smashed cannellini bean mash brightened with lemon zest, herbs and olive oil
Garlic-Smashed Cannellini Mash02

Garlic-Smashed Cannellini Mash

Cannellini beans warmed in olive oil with garlic, then crushed into a thick, rustic mash.

Ingredients

Method · The bean mash

  1. 1

    Rinse and drain the cannellini beans thoroughly. This is a warm, hearty, textured mash - not a thin purée and not a cold salad.

  2. 2

    Heat extra virgin olive oil in a pan over medium heat, add the finely grated small garlic clove, and gently sizzle until fragrant without browning it.

  3. 3

    Add the beans and warm them through, splash in lemon juice and add lemon zest, then fold through the fresh parsley and dill with salt and pepper.

  4. 4

    Use a masher, sturdy spoon, or fork to crush roughly half the beans while leaving the rest visibly whole, creating a thick rustic texture that can hold meat juices.

  5. 5

    Finish with more olive oil, taste for lemon and seasoning, and keep it warm.

Smooth white Greek yoghurt with charred red capsicum, olive oil and black pepper
Charred Capsicum Greek Yoghurt03

Charred Capsicum Greek Yoghurt

Blackened capsicum steamed, peeled and chopped, folded through thick Greek yoghurt.

Ingredients

Method · The capsicum yoghurt

  1. 1

    Char the whole red capsicum over an open flame or under a very hot grill until the skin is blackened and blistered all over.

  2. 2

    Place it in a bowl and cover to steam, then peel away the blistered skin, remove the seeds and stem, and finely dice the smoky flesh or blend it to the desired texture.

  3. 3

    Fold it into the rich thick Greek yoghurt with the finely grated garlic, extra virgin olive oil, lemon juice, salt, and fresh dill and mint.

  4. 4

    Adjust the seasoning, keeping some capsicum texture for contrast, then finish with olive oil and cracked pepper.

To Serve

04

Ingredients

Method

  1. 04

    Toast or warm the Turkish flatbread and serve it alongside for scooping.

  2. 05

    Plate the charred capsicum yoghurt as a base, pile the bean mash beside it, top with the koftas, and finish with mint and olive oil.

Serve warm, with the Turkish flatbread for scooping.

From Jye's kitchen, made to be shared.