A Middle Eastern staple!
Serve the salad topped with the cooked kofta, pickled onion (draining before adding), and chopped olives. Drizzle with the tzatziki.
Taste, then season with salt and pepper if desired.
Set aside to cool.
Cook, stirring occasionally, 1 to 2 minutes, or until combined and the onion is coated. Turn off the heat.
Add the sliced onion; heat to boiling on high.
In a small pot, combine the ingredients; season with salt and pepper. Whisk to combine.
Add the kofta (meatballs) in an even layer. Loosely cover the pan with foil and cook, without stirring. Transfer to a plate when done.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot.
Gently mix to combine. Form the mixture into 10 tightly packed, oval-shaped patties. Transfer to a plate.
In a large bowl, combine the ingredients.
Toss to coat. Taste, then season with salt and pepper if desired.
To the bowl of marinated vegetables, add the ingredients.
Set aside to marinate.
In a large bowl, combine the halved tomatoes, sliced cucumber, a drizzle of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper.
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