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Kofta with Zucchini Sauce

This exotic Arabic kofta recipe from Omani cuisine is served with a zucchini sauce, which gives it a lovely, delicate texture and flavour.
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Total Time: 30 minutes
Servings: 4
Author: The Cook


  • 1 kg minced beef
  • 2 tablespoon finely chopped parsley
  • 2 tablespoon finely chopped spring onions
  • 1 small minced red onion
  • ¾ tablespoon ground cinnamon
  • salt and pepper, to taste

For zucchini sauce

  • 4 medium zucchinis
  • 800 g can chopped tomatoes
  • 6 cloves garlic, finely chopped
  • tablespoon chilli flakes (red pepper flakes)
  • 2 tablespoon chopped Italian (flat-leaf) parsley
  • tablespoon chopped fresh mint
  • 2 tablespoon balsamic vinegar
  • 2 bay leaves
  • salt and pepper, to taste


  • Mix all the ingredients of the kofta thoroughly. Create sausage shapes or round balls with the mix. Heat a little oil in a non-stick frying pan and fry the kofta until well done. (It is also possible to grill or barbecue the kofta)
  • For the zucchini sauce, add some olive oil to a saucepan and saute the garlic and the red chilli for 3 minutes. Add the balsamic vinegar and, after a minute, add the chopped tomatoes and the bay leaves. When the sauce starts to boil, cover the saucepan and turn down heat to a simmer for 10 minutes.
  • Cut the zucchini to small pieces and saute for 5 minutes.
  • Add the zucchini, parsley and mint to the tomato sauce in the saucepan. Add some salt and pepper as desired to the sauce. Cover the sauce pot and leave it on a low heat until the zucchini is well cooked.
  • Place the kofta on serving plates and pour the sauce over the top.
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