2kg beef mince with at least 30% fat content
5 tsp salt
2 tbsp smoked paprika
1 tbsp garam masala
1½ tbsp ground turmeric
1 tsp ground cayenne
3 tbsp fresh ginger, minced
5 cloves garlic, minced
3 tbsp fresh coriander, chopped
Ezme (Turkish salsa)
½ red onion, chopped
1 large garlic clove, chopped
8 ripe heirloom tomatoes
2 capsicum, halved and deseeded
4 tbsp pickled green chilli, chopped
6 tbsp olive oil
4 tbsp parsley, chopped
2 tbsp lemon juice
1 tsp cayenne pepper
½ tsp smoked paprika
1 tsp salt
1 tsp dried oregano
2 tsp honey
4 tbsp pomegranate molasses
small pinch of ground cinnamon
Ezme is a Turkish salsa usually served with grilled meats. In the Northern Rivers, we are lucky to have an abundant supply of Cooper’s Shoot Heirloom tomatoes in spring and summer. The beefy ox heart tomatoes retain their flavour in this salsa and add a beautiful acidity.
1 For the kofte, combine everything in a large mixing bowl and use your hands to mould the mixture into small patty sticks around skewers. Refrigerate for at least an hour.
2 For the salsa: Grill the capsicums and half of the tomatoes on your bbq/grill until charred and smoky. Peel and dice.
3 Combine all ingredients for a roughly chopped salsa. Serve at room temperature.
4 Take your kofte from the fridge and coat in a neutral oil, let it sit for 10 minutes to come up to temperature.
5Grill on high heat, turning frequently, for 5-6 minutes.
6 Season with salt and let them rest for a minute. Serve with the salsa, a side of tzatziki and chopped white onion.
Beef replaces the more typical lamb here and its protein punch is swiftly mopped up by the grenache’s bold red fruit flavours while the more savoury profiled tempranillo sits comfortably alongside the smoky flavours of the tomatoes and capsicum. The spice of cayenne and paprika vie with the wine’s modest tannins with the sweetness of the pomegranate molasses calming things down. An innovative blend that works like a dream with the kofte and ezme.