Koftas (Egyptian meatballs) with yoghurt dip

Name: Koftas (Egyptian meatballs) with yoghurt dip
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Stem(s) Mint; 1 Onion; 500 g Minced beef; 2 TEASPOONS Mustard; 1 egg (size M); 4 TABLESPOONS Milk; 4 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cumin; 1 TEASPOON Curry Powder; 3 TABLESPOONS Oil; 1/2 Cucumber; 1 Garlic clove; 200 g Greek cream yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Stem(s) Mint
1 Onion
500 g Minced beef
2 TEASPOONS Mustard
1 egg (size M)
4 TABLESPOONS Milk
4 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cumin
1 TEASPOON Curry Powder
3 TABLESPOONS Oil
1/2 Cucumber
1 Garlic clove
200 g Greek cream yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the mint, shake dry and finely chop the leaves of 3 stems. Peel onion and cut into fine cubes. Knead minced onion, chopped mint, mustard, egg, milk and breadcrumbs, season with salt, pepper, cumin and curry.
2
Form approx. 20 balls from the chopped mass. Heat the oil in a large pan. Fry the balls for about 10 minutes, turning them over. Wash the cucumber, grate it and squeeze it lightly. Peel garlic and chop finely.
3
Mix yoghurt, grated cucumber and garlic and season with salt and pepper. Serve meatballs with yoghurt dip and garnish with mint.