Middle Eastern food is one of my favourite cuisines. The combination of flavours with fresh herbs, luxurious dips, succulent meat and fresh breads just warms my soul. I really could eat hummus for breakfast lunch and dinner every single day. As we try and consume less meat here I’ve put together a vegan kofta recipe which hits the spot and is a wonderful meat substitute meal. The taste really does lie in all the spices and delicious sides here. I’ve included a few sides for inspo. We love having this with tzatziki and grilled halloumi (as pictured).

Serves: 2-4 People 


  • Packet of Naked Glory Mince 
  • 3 x cloves garlic (2 for kofta, 1 for hummus)
  • 1 x Tsp Cumin
  • 1 x Tbsp Dukkah
  • 2 x Tbsp Sumac (1 for koftas, 1 for fattoush salad)
  • Huge bunch of Parsley 
  • 40g Bulgar Wheat 
  • 4 x Tomatoes 
  • 2 x Spring Onions 
  • Handful of Mint 
  • 3 x Lemons 
  • 2 x Heads of Gem Lettuce 
  • ¼ Cucumber 
  • 1 x Red Onion
  • 1 x 400g Can of Chickpeas 
  • 1 x Tbsp Tahini
  • Olive Oil 
  • 4 Middle Eastern flatbreads

Optional extras: Tzatziki & grilled halloumi

  • ¼ of a cucumber
  • 3 tbsp greek yoghurt
  • 1 lemon (juice and zest)
  • 1 clove garlic
  • Olive oil
  • Salt
  • Chopped fresh mint
  • Halloumi



Place the mince in a bowl. Chop the 2 cloves of garlic finely, grind the Dukkah in a pestle and mortar and add to the mince. Sprinkle the cumin and 1 tablespoon of sumac in. Season with salt and a glug of olive oil.  Mash together and bind mince with seasoning and form small sausages. The pack should make up 8 evenly sized small koftas. Heat a pan with some oil and cook on high to seal the outsides. Then place in the oven on 180 degrees for 20 minutes. (If you prefer to use meat then cook the koftas in the pan until meat is fully cooked.)


Place the bulgar wheat in boiling water and cook for around 15 minutes (or as long as specified on the pack). Chop a generous handful of parsley (about 2 cups) and some mint leaves very finely, dice two tomatoes and chop the spring onions. Add to a bowl with juice of one lemon, salt and olive oil. Once the bulgar wheat is cooked rinse off with cold water and drain. Add to the mixture and stir.


Cube the lettuce, cucumber, 2 tomatoes and the red onion. Chop the mint and parsley and add a tablespoon of sumac, juice of one lemon and a healthy glug of olive oil. Mix together and season more if needed. 


In a blender add the can of drained chickepeas, 1 small clove of garlic, tablespoon of tahini, juice of 1 lemon, a sprinkling of salt and a generous helping of olive oil. Blitz until velvety smooth and taste test. If it needs more salt and oil add it in. For a garnish dry toast pine nuts and sprinkle on top with a drizzle of olive oil.

Warm the flat breads in the oven for two minutes and serve!


Peel the cucumber, cut in half and with a teaspoon dig out the fleshy middle and discard. Take the two parts of the cucumber and grate into a bowl. Add a sprinkling of salt, minced clove of garlic, grated lemon zest, glug of olive oil, juice of one lemon, a small chopped handful of mint and 3 heaped tablespoons of greek yoghurt. Give it a stir and season with more salt or oil if necessary.


Slice the halloumi and in a dry heated pan place each slab to griddle for around 2 minutes each side. Halloumi requires no oil or seasoning to cook. It’ll darken nicely on the outside and be soft and chewy on the inside.

Enjoy this recipe? Pin me for Later! 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe for weekly posts in your inbox

Where In The World