This Chicken Kofta recipe is a rich and savory recipe from the Mediterranean that you are going to fall in love with. It is packed with flavor and grilled to perfection. It makes a great main dish and is also scrumptious wrapped in pita bread like a gyro.

I love all foods from Middle Eastern cuisine, so when I make this chicken kofta recipe I serve it with all my favorites like my Authentic Greek Tzatziki Sauce and Jerusalem Salad.

Recipe Ingredients

Fresh Parsley & Fresh Mint – These fresh herbs are a great blend to add a crisp and refreshing flavor.

Ground Chicken – The perfect consistency to combine all of the flavors and spices into the kofta patties.

For a full list of ingredients and amounts see the recipe card below.

Step #2: Place the breadcrumbs into a large mixing bowl and add in the ground chicken, onion, garlic, parsley, mint, spices, a dash of salt and pepper, the egg, and a drizzle of extra-virgin olive oil. Using clean hands, combine all the ingredients together in the bowl.

Step #3: Next, wet your hands and shape the chicken kofta mixture into 8 oval patties that are about 1 inch thick. The ground chicken mixture will be a little sticky. Place the patties onto a tray and refrigerate while the grill is heating up.

Step #4: Heat your gas grill or grill pan to medium high heat. Once hot, place the patties on the grill and grill each side for 5 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

Step #5: Remove from the grill and serve alongside your favorite Mediterranean sides and sauces and enjoy!

Expert Tip

Don’t forget to refrigerate your patties: Be sure to let the kofta patties sit in the fridge for a few minutes before grilling. This will help them keep their shape and hold better.

FAQs

Storage Information

You can store these chicken koftas in an airtight container in your refrigerator for 3-4 days. You can also freeze them in an airtight container for up to 2 months.

To reheat, you can either microwave or reheat on the stovetop over medium heat until everything has warmed through.

More Chicken Recipes

• Chicken Paillard
• Chicken Pesto Pizza
• Shrimp and Chicken Paella
• Chicken Yakisoba

What is a Samosa?

A samosa is a popular snack or appetizer in many South Asian and Middle Eastern cuisines. It typically consists of a crispy pastry shell filled with a savory mixture of ingredients. The filling often includes ingredients like spiced potatoes, peas, lentils, ground meat (such as beef, chicken, or lamb), and a blend of aromatic spices.

Samosas are usually deep-fried or baked until they become golden and crispy on the outside. The samosa is made in different shapes, depending on the region, including triangular, cone, or half-moon shapes. Samosas are a popular entrée, appetizer, or snack in the local cuisines of South Asia, Western Asia, Southeast Asia, the Mediterranean, and Africa.

Reasons to Love Baked Beef Samosas

• The crispy pastry shell provides a satisfying crunch that’s hard to resist.
• I love that the spiced beef and vegetable filling for this beef samosa recipe offers an explosion of savory flavors.
• Beef Samosa is perfect for on-the-go munching, making it a convenient snack option.

Recipe Ingredients

• Sweet Yellow Onions: These onions add a sweet and mild flavor when finely chopped. They become soft and slightly caramelized when cooked.
• Ginger Root: Fresh ginger root provides a zesty, slightly spicy, and citrusy flavor.
• Spices (Cumin, Coriander, Turmeric, Chili Powder, Cinnamon, Cumin Seeds, Cardamom): This combination of spices adds a complex and aromatic blend of flavors. They contribute to the overall spiciness, warmth, and depth of the dish.

See the recipe card for full information on ingredients and quantities.

Variations

While this recipe is for beef samosas, you can switch out the ground beef for ground lamb, chicken, or turkey and instead make lamb samosas, chicken samosas or turkey samosas with this recipe.

MAKE TIME FOR THIS RECIPE

This beef samosa recipe takes a little time to make due to the time it takes to fill the pastry, but it is fun and gets done faster if you invite a family member or friend to help! The time to make this on the recipe card assumes you are doing it yourself. It takes about 2 minutes to fill each beef samosa and since this yields 25-30, the time to fill the samosas is about an hour.

Step #3: Cook for about 15 minutes until the potatoes are tender.

Step #4: Drain off the water and then mash the potatoes and peas together, then set them aside.

Step #6: Add the cumin seeds and bay leaf to the vegetable oil and brown for 60-90 seconds.

Step #7: Mix in the onions and ground beef into the large saucepan. Cook until the beef is browned and the onions are soft, about 5-10 minutes.

Step #9: Mix in the seasonings: cumin, coriander, turmeric, chili powder, ground cinnamon, ground cardamom, salt, and black pepper.

Step #10: Mix in the mashed potatoes and peas until evenly combined.

Step #11: Remove the saucepan from the heat and chill in the refrigerator for 30 minutes or until it has cooled enough to handle easily.

Step #12: Mix the cilantro and green chile peppers into the samosa filling mixture.

Step #1: Please view the photos and/or video in this post to see exactly how to easily fill these samosas.

Step #4: Brush the melted butter across the phyllo sheet.

Step #5: Taking hold of the long side of the phyllo sheet, fold one-third of the phyllo sheet over, then do the same with the other long side so that you have a long phyllo sheet with three layers.

Step #6: Take one end of the short side of the phyllo sheet and fold it over to form a triangle, where some of the folded phyllo sheet will be outside of the phyllo sheet underneath.

Step #7: Brush butter on the phyllo sheet above the triangle and fold it over one more time for another triangle, where the edges will align together. Please note that it helps to put your finger at the top of the previous triangle to get the fold where you want it. This creates the pocket for the filling.

Step #8: Pick up the phyllo sheet gently and open the pocket for the filling.

Step #9: Place approximately 2-3 tablespoons of the samosa filling into the pocket of each phyllo sheet.

Step #10: Fold the triangle three or four more times to complete the samosa and set it on the baking sheet.

Step #1: Place the samosas on a greased baking sheet and cook for 15-20 minutes until the corners are golden brown.

Step #1: Serve warm with Simple Mango Chutney, plain yogurt, and/or sour cream.

Expert Tip

When folding the samosas, make sure to seal the edges of the wrappers securely with a mixture of flour and water. This will prevent the filling from spilling out during baking, ensuring neatly wrapped and delicious samosas.

Frequently Asked Questions

Storage Info

To store these Baked Beef Samosas, allow them to cool completely before refrigerating them in an airtight container. You can store them in the refrigerator for up to 3-4 days, maintaining their flavor and texture.

If you want to extend their shelf life, you can freeze them for up to 2-3 months. Place the samosas in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag.

When reheating, place them in a preheated oven at 350°F(180°C) for about 15-20 minutes until they are heated through and crispy.

More Delicious Recipes That You Will Love

• Spanakopita – Greek Spinach Pie
• Rustic Thai Beef Soup
• Easy Bourbon Pecan Tart
• Southern Style Vegan Black Eyed Peas
• Beef Noodle Soup

I’m a bit picky about my Mujaddara. This is one of my favorite comfort foods and, like most comfort foods, I’m particular about the way I like it. I like it heavy on the lentils, heavy on the onions, and very richly spiced. When I started talking with Frontier Coop about partnering on a post, I knew that it had to be Mujaddara. If there ever was a recipe that was completely dependent on the quality of spices, it’s Mujaddara!

Mujaddara is the Arabic word for “pockmarked”, and the name of this dish comes from the fact that the lentils within the rice look like pockmarks. Many cultures have their own version of rice and beans, and mujaddara rice (or majadra, m’jadra, mejadra, mujadara, mudardara, or mjadra) is common all across the Middle East. You can learn much more about the origins of mejadra and the variations in this authentic Mujadara recipe on Wikipedia.

Reasons to Love these Lentils

• Mujaddara is loved for its use of budget-friendly ingredients like lentils and rice.
• It’s perfect for meal prep, as both the freshly made dish and leftovers refrigerate and reheat well.
• Mujaddara is versatile. This lentil and rice dish pairs well with plain yogurt, and various fresh Mediterranean salads like cucumber and tomato, Fattoush salad, or Shirazi salad (Tabbouleh Salad with plenty of parsley and lemon juice), enhancing its appeal as a main dish.
• I love the combination of spices, lentils, and crispy onions offers a rich and satisfying taste that’s hard to resist.

Recipe Ingredients

• Brown Lentils: The key component that provides the base and protein content of the dish.
• Yellow Onions: Essential for flavor, especially when they are turned into caramelized onions, adding a sweet and rich taste.
• Spices: These collectively provide the distinctive warm and aromatic flavor characteristic of Mujaddara.

See the recipe card for full information on ingredients and quantities.

Variations

• Lentil Variation: Try using different type of Lentil like Puy lentils (French green lentils) as a substitute in this Mujaddara. Puy lentils hold their shape excellently during cooking and offer a slightly peppery taste, adding a unique twist to the traditional flavor profile.
• Add Vegetable Broth: To enhance the flavor and make it a little more complex, substitute 2.5 cups of vegetable broth for the water when cooking the lentils and rice. This twist introduces a richer, more savory taste.
• Rice Options: Experiment with different types of rice to accompany your Mujaddara. While the classic choice is white basmati rice, you can also enjoy it with white rice like jasmine rice, nutty brown basmati rice, or traditional brown rice.

Step #8: Strain the onions from the oil with a metal utensil and place them on a paper towel-lined sheet to drain. Allow the oil to return to deep-fry temperature (375 degrees Fahrenheit / 190 degrees Celsius). Repeat the frying process with the remaining onions until you have fried them all.

Step #11: Transfer to a serving plate and top with the remaining fried onions. Serve warm or at room temperature.

Expert Tip

When cooking lentils, simmer them gently and keep an eye on the water level. Adding too much water can make them mushy, while too little might burn them. Aim for tender but firm lentils to maintain the dish’s texture.

Frequently Asked Questions

Storage Info

Store Mujaddara in an airtight container in the fridge for up to 5 days to ensure freshness. To freeze it, store it in a freezer-safe container; it keeps well for up to 3 months.

To reheat, simply thaw it in the refrigerator if frozen. Then, warm it in a microwave or on the stovetop over medium heat. Add a little water or broth when reheating on the stove to revive its texture.

More Lentil Recipes That You Will Love

• Lebanese Warm Lentils
• Moroccan Lentil and Roasted Yellow Pepper Soup
• French Lentil Salad with Walnuts and Goat Cheese
• Thai Lentils with Sweet Potato and Basil
• Slow Cooker Moroccan Lentils

Right now, I need to tell you all about this Baba Ghannouj, Baba Ghanoush, or Baba Ghanouj recipe. Or any of the other eighty different ways people spell it.

Okay, remember the Melitzanosalata recipe I shared? You might be asking, what is the difference between melitzanosalata vs. Baba Ganoush? It’s pretty similar in terms of preparation, but with the addition of tahini and yogurt.

What is Baba Ganoush?

Baba Ganoush originates from the Levant region, which includes modern-day Lebanon, Syria, Jordan, Palestine, and Israel. It is a staple in Lebanese cuisine and is enjoyed throughout the Middle East and beyond. The name “Baba Ganoush” is derived from Arabic, with “baba” meaning father and “ganoush” meaning spoiled or pampered, possibly referring to the rich, indulgent nature of the dish.

It is a traditional Middle Eastern dip made from roasted eggplant, tahini (sesame paste), olive oil, lemon juice, garlic, and various seasonings. The eggplant is typically charred to give it a smoky flavor, then blended with the other ingredients to create a creamy and flavorful dip.

Reasons to Love This Eggplant Dip

• This authentic Baba Ganoush recipe has a rich, smoky flavor that’s irresistible.
• Its creamy texture is perfect for dipping.
• The recipe is easy to make and requires minimal effort.

Recipe Ingredients

• Eggplants: Roasted eggplants provide a smoky, rich flavor and creamy texture.
• Tahini: Raw tahini contributes a nutty, slightly bitter flavor and creamy consistency.
• Greek Yogurt: Adds a slight tanginess and creamy texture and enhances the smoothness of the dip.

See the recipe card for full information on ingredients and quantities.

Variations

• Garnish Options: Add a drizzle of extra virgin olive oil, a sprinkle of sumac, freshly chopped parsley, pomegranate seeds, or a dash of smoked paprika to enrich the dip’s flavor with delightful complementary tastes and textures.
• Tahini Alternative: Blend in toasted white sesame seeds in the food processor if tahini is unavailable for a similar nutty flavor and texture.

Step #2: When cool enough to handle, slice each eggplant in half and use a spoon to scoop out the flesh. Place the eggplant in a food processor or blender along with the garlic, tahini, lemon juice, Greek yogurt, olive oil, and salt. Puree until smooth; taste and add salt as desired.

Step #3: Serve chilled or at room temperature, garnished with olive oil and toppings of choice.

Expert Tips

• Grill for Smokiness: For an extra smoky taste, grill the eggplants before roasting them in the oven. Wrapping them in aluminum foil on the grill helps maintain moisture and intensify the flavor.
• Drain Excess Liquid: After scooping out the eggplant flesh, let it sit in a colander for a few minutes to drain excess liquid, preventing a watery dip.

Frequently Asked Questions

Storage Info

Store Baba Ganoush leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place the dip in a freezer-safe container, leaving some space for expansion. You can freeze it for up to 3 months.

Thaw in the refrigerator overnight before serving.

More Delicious Recipes That You’ll Love

• Vegan Pita Sandwiches
• Lebanese Potato Salad
• Thai Green Curry with Eggplant
• Lebanese Warm Lentils

After a long weekend, I could hardly wait to get back in the kitchen to make a batch of Zaatar Roasted Cauliflower and put together these Vegan Pita Sandwiches. You might be asking, “Is pita bread vegan?” In most cases, it is vegan because it is made from flour, water, yeast, and salt.

However, some bakeries add other ingredients such as milk, eggs, or honey for flavor. To be sure, look at the ingredients list and ensure there are no animal-derived ingredients before making a purchase.

Reasons to Love This Vegan Pita Sandwich

• Zaatar-roasted cauliflower, Jerusalem salad, and tahini create a taste explosion in every bite of these Vegan Pita Sandwiches.
• Vegan Pita Sandwiches have a wholesome goodness. It’s packed with nutritious ingredients for a satisfying and guilt-free meal.
• A fueling combination of veggies and whole grains keeps you energized throughout the day.
• This veggie pita sandwich is an effortlessly delicious lunch option that fits into busy schedules.

Recipe Ingredients

• Tahini: Creamy and nutty, tahini is crucial for adding richness and depth to the sandwich and binds other flavors together.
• Zaatar Roasted Cauliflower: It adds an herby, earthy flavor, while the cauliflower provides a satisfying, slightly crunchy texture.
• Jerusalem Salad: Jerusalem Salad with tomato, cucumber, parsley and red onion adds a fresh and zesty taste, this salad introduces a crisp, refreshing element.
• Pitas: Provides a soft and slightly chewy texture to the sandwich.
• Chopped Walnuts: Adding a delightful crunch and nuttiness.

See the recipe card for full information on ingredients and quantities.

Variations

• Whole Wheat Pitas: Opt for whole wheat pitas for a heartier, nuttier taste.
• Hummus for Tahini: Spread hummus for a creamier, richer taste while still staying true to the Middle Eastern flavor.
• Greek Salad for Jerusalem Salad: A Greek salad, with its similar crisp veggies and tangy taste.

Step #3: Garnish each sandwich with a tablespoon of chopped walnuts. Serve immediately.

Expert Tips

For easy clean up, line a baking sheet with foil or parchment paper for easy cleanup when roasting the cauliflower. This not only saves time but also ensures your baking sheet remains in good condition.

Frequently Asked Questions

Storage Info

For storing this Vegan Pita Sandwich recipe, it’s best to keep the components separately. Store the tahini sauce, roasted cauliflower, and Jerusalem salad in airtight containers for up to 3-4 days. Keep the pitas at room temperature by storing them in a bread box or an airtight bag. Freezing is not recommended, as the texture of the vegetables and pita may deteriorate. To reheat, gently warm the cauliflower in a microwave or oven, and toast the pita if desired, before assembling the sandwich.

More Delicious Vegan Recipes That You Will Love

• Vegan Pecan Pie
• Vegan Pumpkin Chocolate Chip Cookies
• Vegan Blueberry Muffins
• Vegan Mushroom Stroganoff
• Vegan Oatmeal Chocolate Chip Cookies
• Thai Red Curry (Vegan)

Recipe Ingredients

Cucumber – Persian cucumbers are traditional in this recipe, but English cucumbers work as a great substitute as well.

Parsley – Flat leaf parsley is the ideal ingredient for this recipe it has a stronger flavor than curly parsley.

For a full list of ingredients and amounts please see the recipe card below.

Step #1: Combine the tomatoes, cucumbers, parsley, and red onion in a bowl.

Step #2: Drizzle in the olive oil, then sprinkle the salt and pepper over the top. Toss to combine.

Step #3: Taste and add more salt, pepper, or olive oil as needed to suit your taste, and enjoy!

Storage Information

You can store this cucumber and tomato salad in an airtight container in your fridge for 1-2 days.

It is not recommended to freeze this Jerusalem salad because you will lose the crispness from the fresh vegetables.

More Recipes You Will Love

• Lamb Gyros with Authentic Greek Tzatziki Sauce
• Moroccan Mint Tea
• Easy Asian Lettuce Wraps
• Monte Cristo Sandwich

If you’re tired of the same old cauliflower routine, let me introduce you to this – golden-brown florets, kissed by the aromatic blend of zaatar spices. It’s like your average roasted cauliflower florets took a trip to flavor town and decided to stay for good.

This Middle Eastern cauliflower recipe is delicious as a side dish or stuffed into a pita. Lately, I’ve been making it in large batches to enjoy as part of a Middle Eastern-inspired vegan bowl, complete with fried chickpeas, cooked freekeh, Jerusalem Salad, and a quick lemon-tahini sauce.

What is Zaatar?

Zaatar (Za’atar) is a traditional Middle Eastern spice blend known for its aromatic and savory qualities. In Arabic, “zaatar” originally refers to a type of wild thyme native to the Middle East. Its composition can vary by region. Zaatar seasoning typically includes a mixture of dried herbs like thyme, oregano, and marjoram combined with toasted sesame seeds, sumac, and often, there’s salt in the mix or dried dill. Sumac adds a lemony tartness, while sesame seeds provide a nutty flavor.

Reasons To Love This Roasted Cauliflower

• Zaatar Roasted Cauliflower has a flavorful twist. Zaatar adds a unique, herby, and nutty taste to the mild cauliflower.
• Simple and straightforward, it’s perfect for quick weeknight dinners.
• Suitable for vegetarian, vegan, and gluten-free diets.

Recipe Ingredients

• Extra Virgin Olive Oil: Used for roasting and bringing out the flavors.
• Zaatar Seasoning: The key spice blend that gives this dish its unique taste.
• Cauliflower: The primary vegetable, cut into florets for roasting.

See the recipe card for full information on ingredients and quantities.

Variations

• Colorful Veggie Medley: Combine cauliflower, broccoli, cucumber, and carrots, ensuring they’re coated in zaatar and olive oil for a visually appealing Zaatar Roasted Veggie Medley.
• Pomegranate Crunch Delight: Sprinkle with a handful of pomegranate seeds after roasting. The burst of sweetness and crunch adds a delightful twist.
• Mushroom Magic: Use a mix of assorted mushrooms, ensuring they soak up the zaatar and olive oil for a rich and earthy taste.
• Sesame Seeds: Garnish with sesame seeds for added crunch and nuttiness.
• Maple Syrup: A light drizzle of maple syrup can sweeten the dish slightly.

Step #4: Transfer to a large rimmed baking sheet and place in the preheated oven for 15 minutes.

Step #5: Turn the cauliflower over and return it to the oven. Roast it for another 15-20 minutes or until it is tender and browned on the edges.

Expert Tips

• Even Coat is Key: Thoroughly toss cauliflower in zaatar and olive oil, ensuring an even distribution for maximum flavor in every bite.
• Size Matters: Cut cauliflower into uniform, thin cauliflower florets for consistent roasting and flavor absorption.
• Mind the Timer: Keep an eye on your cauliflower; slight crispiness is the goal, not charred bits.
• Parchment Power: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Frequently Asked Questions

Storage Info

Store Zaatar Roasted Cauliflower in an airtight container in the fridge for up to 3-4 days. While freezing is possible, it may slightly change the texture. For reheating, use an oven or toaster oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes to maintain crispiness. Avoid microwaving as it tends to make the cauliflower soggy.

More Delicious Recipes That You Will Love

• Vegan Pita Sandwiches
• Curried Carrot and Cauliflower Pickles
• Quick Fall Vegetable Curry
• General Tso Cauliflower
• South Indian Sweet Potato Curry