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–+ servings

Turkish Kofta with Mint Yogurt Sauce

Author: Madly Delicious
Savor the bold flavors of Turkish Kofta with Mint Yogurt Sauce, a Mediterranean-inspired dish featuring Beyond Beef kofta spiced with cumin, paprika, and fresh herbs. Served with a mint yogurt sauce, this meal is perfect over a bed of yellow or long-grain rice. Customizable, flavorful, and ready in just 30 minutes, it’s a plant-based twist on a classic Turkish recipe.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean-Inspired, Turkish-Inspired
Servings 3 - 4

Ingredients
  

Kofta

  • 1 (16-ounce) package of Beyond Beef, or alternative ground of choice
  • 1 small yellow onion, finely diced or grated
  • 3 garlic cloves minced or grated
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • 2 tsp cumin
  • 2 tsp paprika (hot, regular or sweet)
  • ½ tsp allspice
  • ½ tsp cayenne (adjust to taste)
  • ¼ tsp cinnamon
  • ¼ tsp salt and black pepper
  • ⅓ cup panko or regular breadcrumbs (use gluten-free if desired)
  • Olive oil (for cooking in a pan or grilling)

Mint Yogurt Sauce

  • ¾ cup plain, unsweetened plant-based yogurt
  • 2 tbsp lemon juice (juice of 1–2 lemons)
  • 2 tbsp finely diced Persian cucumbers
  • 1 clove garlic, grated or minced
  • 2 tbsp fresh mint, chopped
  • Pinch of salt

Optional Garnishes for Kofta

  • Pomegranate molasses
  • Extra chopped mint
  • Serve with yellow or long-grain rice

Instructions
 

  • Prepare the Kofta Mixture: In a large mixing bowl, combine 1 package Beyond Beef, 1 small yellow onion, 3 minced garlic cloves, ¼ cup parsley, ¼ cup mint, 2 tsp cumin, 2 tsp paprika, ½ tsp allspice, ½ tsp cayenne, ¼ tsp cinnamon, ¼ tsp salt, ¼ tsp black pepper, and ⅓ cup breadcrumbs.
    Mix gently until just combined — overmixing can make the kofta dense.
  • Shape the Kofta: Divide the mixture into 8–10 portions and shape each into oval or cylindrical patties about 2–3 inches long.
  • Make the Mint Yogurt Sauce: In a small bowl, combine ¾ cup plant-based yogurt, 2 tbsp lemon juice, 2 tbsp finely diced cucumber, 1 garlic clove (grated), 2 tbsp mint, and a pinch of salt. Taste and adjust the salt or lemon as needed.
  • Cook the Kofta (Pan or Grill):
    Pan: Heat a drizzle of olive oil in a large skillet over medium heat. Cook the kofta for 3–4 minutes per side, until browned and cooked through.
    Grill: Preheat the grill to medium-high. Lightly brush the kofta with olive oil and grill for 3–4 minutes per side.
  • Assemble and Serve: Serve the hot kofta over long-grain or yellow rice with a generous spoonful of mint yogurt sauce. Finish with pomegranate molasses and extra mint if you like.

Notes

Storage
Store leftover kofta and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days.
Gluten-Free Option
Replace breadcrumbs with almond flour or use gluten-free breadcrumbs.
Cooking Tip
If grilling, use metal or pre-soaked wooden skewers to make turning easier and prevent the kofta from breaking.

Nutrition

Serving: 1 servingCalories: 425kcalCarbohydrates: 15gProtein: 23gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 530mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 450IUVitamin C: 7mgCalcium: 60mgIron: 4.7mg
Keyword Beyond Beef kofta, easy kofta recipe, healthy Mediterranean meals, kofta with yogurt sauce, Mediterranean-inspired dinner, plant-based kofta, plant-based meals, Turkish cuisine, vegetarian dinners
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