It’s been a while since I shared about my beef kidney kofta on Instagram and Facebook thinking that no one would be interested in the weird things I indulge in. Well, way to prove me wrong! So many of you were interested in having this recipe and I realize, like I said, it’s been a WHILE, but between moving, work and I’ll be honest, just life I haven’t been posting recipes as often. Note, I say posting, because I have definitely been creating, so hang tight on that one!
So when I initially had the idea to create these I was reminiscing back to my days working at a Mediterranean Restaurant through high school. It was like working for a family and I loved every second, and I adored the food there. Of course, this was pre-gluten- free days so I was enjoying the fresh-baked bread, Baklava, and pita! But I’ll have you know my actual favorite meal was Doner kebab with tzatziki sauce and fresh greens. I wanted to create something in honor of it, and truly ended up creating something entirely different solely from the fact that wanted to use what was available to me at the market.
Kofta’s are a traditionally known in Middle Eastern, Turkish and Indian cuisine, similar to Doner kebab in that they are heavily spiced and usually made with lamb, beef or pork. They can be made into larger meatloaf or into smaller kebab like I have done here. The cooking options are endless, you can grill, fry, steam or poach kofta’s. If you’re still using your grill I’d recommend trying them that way too!
I am a firm believer in local food and it’s important to me to try and use what I find to create dishes that are nutritious and delicious. One of the major bonuses of these koftas are the fact that they are loaded with nutrients from the beef kidney, the offal meat that most people generally scoff at because yeah, it sounds awful.
My solution to this predicament is to load it up with flavoring herbs and spices and pair it with something slightly sweet. All of these flavors get cozied up together and mingle to create a satisfying and rich taste that precedes any fear of the “offal” flavor.
They are super anti-inflammatory and extraordinary when topped with the Cultured Herb “Cheese” from my Mind & Body Balancing ebook.
BEEF KIDNEY KOFTAS WITH SPINACH & FIGS
1 pound grass-fed beef kidney
1 pound grass-fed ground beef
1 inch piece fresh turmeric root (about 1 tablespoon dried)
1 ½ tablespoons coconut oil
1 tablespoon fresh cilantro roots (if you can’t find triple the amount of cilantro)
½ tablespoon ginger ground
¼ cup tight packed cilantro
1 tsp sea salt
2 cups spinach
3-5 fresh Turkish figs
- Add the turmeric root to a high speed blender with ½ tablespoon coconut oil and blend. Then add in the beef kidney and blend until ground.
- Next add in the ground beef, ginger, cilantro root, cilantro leaves and salt blend until all is incorporated.
- Heat skillet to low and add in 1 tablespoon coconut oil, this will get messy, but scoop out about ½ cup of the mixture and form into into a long rectangle or oval and place it in the pan. Cook on low/ medium heat for 4 minutes, then flip.
- It’s important not to turn up the heat since kidney is better cooked at a low temperature to ensure nutrients remain intact.
- Serve over fresh spinach and sliced figs with the Cultured “Herb” Cheese.