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Moroccan kofte with spicy tomato sauce

Moroccan kofte with spicy tomato sauce

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Rating: 5 out of 5.37 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Bring out a big dish to share next time you have friends over - you can make the sauce and kofte ahead to keep it stress-free

  • Freezable (uncooked kofte only)
Nutrition: per serving
HighlightNutrientUnit
kcal316
fat20g
saturates9g
carbs8g
sugars6g
fibre2g
protein27g
low insalt0.5g
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Ingredients

For the sauce

Method

  • STEP 1

    Soak eight wooden skewers in water for 20 minutes, to stop them burning.

  • STEP 2

    Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.

  • STEP 3

    To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.

  • STEP 4

    Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous (recipe, below).

RECIPE TIPS
GET AHEAD

The uncooked kofte will keep in the fridge alongside the tomato sauce for 24 hours.

SEVEN-MINUTE COUSCOUS

Tip 200g couscous into a bowl and stir in 2 tsp stock powder. Pour on 300ml boiling water, cover and leave for 4 mins until the water is absorbed. Fluff up with a fork, then add juice 1 lemon, bunch chopped coriander and a drizzle olive oil.

Recipe from Good Food magazine, June 2010

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Overall rating

Rating: 5 out of 5.37 ratings
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