Embark on a culinary journey with my signature, a dish that perfectly marries wholesome ingredients with vibrant, zesty flavors. These tender, herb-packed halal beef patties are simmered in a light, aromatic sauce and served alongside perfectly al dente zucchini noodles, making for a truly delightful and guilt-free meal that's as easy to make as it is delicious. It’s a low-carb, high-flavor winner perfect for any day of the week!
📜 Ingredients
For the Beef Kofta Patties:
1 pound (450g) lean ground halal beef
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh cilantro
1 tablespoon grated onion or onion powder
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional, for a kick)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 large egg
For the Zucchini Noodles & Sauce:
3 medium zucchinis, spiralized into noodles
2 tablespoons olive oil, divided
1/2 cup low-sodium halal chicken or vegetable broth
Juice of 1/2 lemon
Zest of 1/2 lemon
1 tablespoon finely chopped fresh mint (optional, but highly recommended)
Salt and black pepper to taste
Fresh lemon wedges for serving
📝 Instructions
- Prepare the Kofta Patties: In a large mixing bowl, combine the ground beef, parsley, cilantro, grated onion, minced garlic, cumin, smoked paprika, red pepper flakes (if using), sea salt, black pepper, and egg. Mix gently with your hands until just combined, being careful not to overmix. Divide the mixture into 4-5 equal portions and gently form them into patties, about 3/4-inch thick.
- Sear the Patties: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Carefully place the kofta patties in the hot skillet and sear for 3-4 minutes per side, until nicely browned. The patties do not need to be cooked through at this stage. Remove the patties from the skillet and set aside.
- Build the Sauce: In the same skillet, add the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then return the seared kofta patties to the skillet. Reduce heat to medium-low, cover, and let the patties simmer in the sauce for 8-10 minutes, or until cooked through.
- Cook the Zucchini Noodles: While the patties are simmering, heat the remaining 1 tablespoon of olive oil in a separate large skillet or in the same skillet after removing the kofta patties (if you prefer to keep them separate). Add the spiralized zucchini noodles and sauté for 2-3 minutes, tossing frequently, until they are tender-crisp. Be careful not to overcook them, as they can become watery.
- Finish and Serve: Remove the kofta patties from the simmering sauce. Stir the lemon juice, lemon zest, and fresh mint (if using) into the sauce remaining in the skillet. Taste and adjust seasoning as needed. Arrange the zucchini noodles on plates, top with the kofta patties, and generously spoon the delicious lemon-herb sauce over everything. Garnish with fresh lemon wedges and serve immediately.
💡 Chef's Tips
- Zoodle Perfection: For perfectly firm zucchini noodles, salt them slightly in a colander for 10-15 minutes before cooking to draw out excess water, then pat them dry. This prevents soggy zoodles!
- Spice it Up (or Down): Adjust the amount of red pepper flakes to your preference. For a milder flavor, omit them entirely, or add a pinch more if you love a bit of heat. You can also add a touch of dried oregano to the kofta mixture for an extra Mediterranean flair.
