Chicken Koftas with White Bean Purée

2 reviews
3.5 2

A stunning and authentic Turkish dish, that doesn’t take much effort but is sure to impress family and friends.

  • Serves: 4
  • Prep Time:
  • Cook Time:

Bean Purée

  1. Place the beans, yogurt, lemon juice, garlic, cumin, salt and pepper in a food processor. Pulse until very smooth; add up to 2 tbsp (30 mL) water, if necessary. Place in a small saucepan and cook, stirring often for 5 minutes or until heated through. Adjust seasoning to taste. Set aside and keep warm until ready to serve.

Meatballs

  1. Meanwhile, preheat the oven to 400ºF (200ºC). Mix the breadcrumbs with milk; let stand for 5 minutes. Stir in the egg, shallot, garlic, cinnamon, cumin, coriander and salt. Crumble in the ground chicken. Gently mix until well combined. Roll into 24 meatballs and place on a parchment-lined baking sheet. Lightly coat the top with cooking spray. Bake for 15 minutes or until golden and cooked through.

Garnish

  1. Spread the bean purée on a large, shallow platter and top with meatballs. Sprinkle cilantro and pine nuts over the dish. Drizzle with oil and dust with paprika. Serve with toasted pita.

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