Loading...

Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.

In a large bowl, combine the ground beef, grated onion, minced garlic, chopped parsley, chopped mint, ground cumin, ground coriander, smoked paprika, cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well with your hands until all ingredients are evenly distributed, but do not overmix.

Form the beef mixture into small, oblong kofta shapes, about 2 inches long and 1 inch thick. You should get about 16-20 kofta.

In a medium saucepan, heat the olive oil over medium heat. Add the crushed tomatoes, dried oregano, sugar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a simmer, then reduce heat to low and cook for 5 minutes, allowing the flavors to meld.

Pour about half of the tomato sauce into the prepared baking dish, spreading it evenly across the bottom. Arrange the kofta in a single layer over the sauce.

Spoon the remaining tomato sauce over the kofta. Sprinkle the shredded mozzarella cheese evenly over the top, then scatter the halved cherry tomatoes over the cheese.

Bake for 25-30 minutes, or until the kofta are cooked through and the cheese is melted and bubbly and lightly golden brown. The internal temperature of the beef should reach 160°F (71°C).

Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped basil.


Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.

In a large bowl, combine the ground beef, grated onion, minced garlic, chopped parsley, chopped mint, ground cumin, ground coriander, smoked paprika, cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well with your hands until all ingredients are evenly distributed, but do not overmix.

Form the beef mixture into small, oblong kofta shapes, about 2 inches long and 1 inch thick. You should get about 16-20 kofta.

In a medium saucepan, heat the olive oil over medium heat. Add the crushed tomatoes, dried oregano, sugar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a simmer, then reduce heat to low and cook for 5 minutes, allowing the flavors to meld.

Pour about half of the tomato sauce into the prepared baking dish, spreading it evenly across the bottom. Arrange the kofta in a single layer over the sauce.

Spoon the remaining tomato sauce over the kofta. Sprinkle the shredded mozzarella cheese evenly over the top, then scatter the halved cherry tomatoes over the cheese.

Bake for 25-30 minutes, or until the kofta are cooked through and the cheese is melted and bubbly and lightly golden brown. The internal temperature of the beef should reach 160°F (71°C).

Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped basil.
