Kofte piyas designed by Efendy's renowned Head Chef Somer Sivrioglu. Inspired by the finest local produce Somer has designed a traditional Turkish meal for The Cook’s Grocer enabling you to create one of the resturant ‘s favourite dishes whilst in the comforts of your own home. The kofte is made with premium beef and lamb mince served with a white bean and tahini salad. Featured in his newly released book, Anatolia.

30 Minutes. Dairy Free.

Serves 2.

200g minced (ground) beef
150g minced (ground) lamb
2 tablespoons breadcrumbs
1/4 teaspoon bicarbonate of soda (baking soda)
1 brown onion
1 small clove of garlic
sami’s kitchen kofte spice
1 free range egg
4 sprigs parsley
1 tin cannellini beans
1/4 teaspoon sugar
1 1/2 tablespoons tahini
1 lemon
1 tablespoon apple cider vinegar
2 spring onions
1 french shallot (eschalot)
4 cherry tomatoes

Make kofte
Put the breadcrumbs in a mixing bowl and moisten with 1 tablespoon of water. Stir in the bicarbonate of soda. Finely grate the onion and crush the garlic. Finely chop 1/3 of the parsley. Put the meat in the mixing bowl with the Kofte spice mix and then add the onion, garlic and the remaining Kofte ingredients. Knead for 5 minutes until the mixture becomes a smooth paste. Cover the bowl with a damp cloth or plastic wrap and rest in the fridge for 30 minutes (if short for time allow 10 minutes minimum).

Make salad
Strain and rinse the cannellini beans. Season with salt and move them to a large bowl. Dilute the tahini in 1.5 tablespoons of water. Add a good drizzle of olive oil, lemon juice (to your taste), vinegar and salt. Mix the tahini dressing through the beans and pick the leaves from the remaining parsley and finely chop them up. Wash the spring onions, then remove the roots and the tougher outer leaves, and finely chop. Toss through the salad. Finely slice the french shallots and sprinkle them over the top. Quarter the cherry tomatoes and spread them over the salad. Toss it all together and put aside.

Cook kofte
Preheat the barbecue or a grill pan to a medium to high heat. Divide kofte mixture into patties about 1 cm (½ in) thick and 6 cm (2½ in) wide. Make indentations with your hand across the top. Put the patties on the barbecue and cook for 2 minutes on each side. (If you are using a grill pan, 4 minutes each side.)

To serve
Plate the white bean salad and top with succulent kofte.

This recipe was created by Efendy. For more information visit www.efendy.com.au


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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October 29, 2015 by Timothy Ryder
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