25 Mins
30 Mins
4
Main
Gluten-Free
Moroccan Style Kofta with Ras El Hanout Seasoning
Mini kofta meatballs simmered in a silky tomato cream, finished with a cool yogurt drizzle. THE SOUK, our ras el hanout royal with carob and lucuma, gives floral spice, cocoa-warm depth, and gentle sweetness that loves lamb and tomato.
Ingredients
Ingredients
Kofta meatballs (24 mini, ~28–30 g each)
400 g lamb mince + 300 g beef mince (or 700 g lamb)
12 g THE SOUK blend
100 g onion, very finely grated, excess juice squeezed
20 g flat-leaf parsley, finely chopped
10 g mint, finely chopped
20 g golden flaxseed meal + 15 g water (binder; gluten-free)
8 g fine sea salt
3 g baking soda
3 g freshly ground black pepper
10 ml olive oil, for shaping
Creamy tomato sauce
15 ml olive oil
20 g unsalted butter
120 g onion, finely chopped
3 g garlic, minced
30 g tomato paste
600 g tomato passata
100 ml cooking cream (30–35% fat)
4 g THE SOUK blend
Fine salt, to taste
Yogurt dressing + garnish
150 g full-fat Greek yogurt, room temperature
10 g lemon juice
10 ml olive oil
1 small garlic clove, micro-grated
Pinch of salt
10 g parsley leaves, chopped
10 g mint leaves, chopped
Optional: 20 g pistachios, chopped
Note: Golden flaxseed meal is naturally gluten-free and high in plant protein and fiber.
Directions
Mix and shape
In a bowl, combine meats, THE SOUK, grated onion, herbs, flaxseed + water, salt, baking soda, and pepper. Mix until tacky. Portion into 24 balls, lightly oil hands to smooth. Chill 20 minutes to set shape.
Sear the meatballs
Heat a wide sauté pan over medium-high. Film with 10 ml oil. Brown meatballs in 2 batches, 3–4 minutes total to deep golden. Transfer to a plate.
Build the sauce
In the same pan add olive oil and butter. Soften onion 3 minutes, add garlic 30 seconds. Stir in tomato paste and THE SOUK; cook 1 minute. Add passata, a pinch of salt. Simmer 8 minutes until slightly thick and glossy; butter lends roundness.
Finish creamy
Reduce heat to low. Stir in cream until smooth.
Simmer kofta
Nestle meatballs into the sauce. Simmer gently 8–10 minutes until cooked through to 71 °C at the center.
Yogurt + serve
Whisk yogurt, lemon, olive oil, garlic, and salt. Spoon meatballs with sauce into warm bowls, drizzle yogurt, scatter parsley, mint, and pistachios.
Nutrition & Chef Notes
High-protein main with cooling dairy. Butter and a little cream soften tomato acidity and give a restaurant-style gloss to the sauce.
Temper or stabilize yogurt if adding to hot sauces directly: room-temperature yogurt, then whisk in a little starch before it meets heat, or temper with hot sauce bit by bit.
Frequently Asked Questions
Can the meat mix be all lamb or all beef?
Yes. All-lamb gives richer fat and classic kofta character; all-beef stays a touch leaner. Keep the weight at ~700 g and cook to 71 °C.
How to keep meatballs extra tender?
A small dose of baking soda raises surface pH in ground meat, helping retain moisture and improve browning. Flaxseed panade also keeps them juicy.
Is yogurt sauce better as a drizzle or mixed into the pan?
Use as a cool drizzle. If stirring into the hot pan, stabilize with a little starch or temper first to avoid curdling.
Why It Works
THE SOUK layers a traditional ras el hanout profile with carob and lucuma. Carob brings cocoa-like warmth that melts into tomato, while lucuma’s natural sweetness rounds acidity so added sugar stays minimal. The blend’s flowers and spice echo classic kofta seasonings, giving depth without clutter.
