Chicken Kofta
Member recipe

Chicken Kofta

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Serves 2

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  • 200g Minced chicken
  • 50g Fresh tomato
  • 20g Fresh zaatar (a Middle Eastern mix of oregano, thyme, sesame seeds and other herbs)
  • 10g Thyme
  • 10g Garlic
  • 10g Lemon zest
  • 10g Salt
  • 10g White pepper
  • 10g Black pepper
  • 10g Cumin powder
  • 50g Wild mushroom
  • 50g Fresh white mushroom
  • 10g Vava beans (or broad beans)
  • 20g Butter
  • 30g Akkawi cheese (a soft white brie type cheese)
  • 20g Cheddar cheese
  • 1 Thin slice of baked potato


    1. Sauce preparation Put the butter in a small pan and cook half the quantity of the wild and white mushrooms.
    2. Add salt, white pepper and black pepper with a little water, and boil for 10 minutes.
    3. Afterwards, put it in a blender and mix well.
    4. Then cook the rest of the mushrooms and the vava beans with butter for 3 minutes.
    5. Chicken kofta preparation Finely chop the tomatoes, thyme, garlic and zaatar, and add to the lemon zest, salt, cumin powder, black pepper and mix it together.
    6. Take 100g of the minced chicken and mould it into a ball creating a hole in the centre.
    7. Stuff the hole with Akkawi cheese and close it up tightly.
    8. Once this process has been repeated with all the chicken, put it in the oven until golden brown at 180c.
    9. Once cooked throughout, take it out of the oven and put the cheddar cheese on the top.
    10. Presentation Put the mushroom sauce at the bottom of a deep plate. Then put the chicken kofta on top and pour the sautaeed mushrooms and vava beans around the edge. Garnish with a thin slice of baked potato on the top. This delicious recipe was created by Head Chef Emad Fares Zalloum of Al Iwan in Burj Al Arab - Dubai.

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