Smashed Beef Kofta is a quick pan-seared Middle Eastern dish made from spiced ground beef, flattened into crispy patties and served with a cool, tangy cucumber yogurt sauce. The contrast between caramelized beef and fresh yogurt makes it a complete weeknight meal.
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Combine ground beef, cumin, coriander, smoked paprika, cinnamon, allspice, black pepper, salt, minced garlic, and parsley in a bowl. Mix until well combined.
Divide the mixture into equal portions and roll into balls, then flatten into oval patties.
Heat olive oil in a large skillet or cast iron pan over high heat.
Add the kofta patties to the pan and press down firmly with a spatula to smash them flat.
Cook for 2–3 minutes on the first side until well browned and caramelized, then flip and cook for another 1–2 minutes.
While the koftas cook, mix together yogurt, grated cucumber, garlic, lemon juice, and mint or dill. Season with salt.
Serve the smashed koftas over or alongside the cucumber yogurt sauce, garnished with extra herbs and warm flatbread if desired.
Store cooked kofta and sauce separately in airtight containers for up to 3 days. Reheat kofta in a skillet over medium heat for 1–2 minutes per side; serve sauce cold or at room temperature.
large skillet or cast iron pan · meat thermometer (optional but recommended)
Yes. Form and flatten the patties, layer them between parchment, and refrigerate up to 8 hours before cooking. Cook from chilled; add 30 seconds per side.
Use 20% fat content. This keeps the patties moist and helps them brown properly without drying out during the 2–3 minute sear.
Yes. Preheat a grill to high, oil the grates, and cook each patty 2–3 minutes per side until caramelized and cooked through.
Cook until the first side is deeply browned (2–3 minutes), flip, and cook 1–2 minutes more until cooked through. A meat thermometer should read 160°F.
Greek yogurt works in place of regular yogurt. Dill or mint are interchangeable. Lime juice can replace lemon. Do not omit the cucumber for texture and cooling effect.
