Fish kofta with yoghurt, sumac and chilli (Koftet samak) from Falastin: A Cookbook (page 192) by Sami Tamimi and Tara Wigley

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Notes about this recipe

  • Eat Your Books

    Can substitute cod loins for cod fillets.

  • treay on November 15, 2024

    Not only the recipe was easy, but it tasted very good! I couldn't find cod fillets as per the actual recipe, so I used flathead fillets instead. It worked very well....

  • aargle on April 20, 2022

    We all really enjoyed these. I loved the combination of flavours especially the dill and chilli and they held together really well while browning. Will make again.

  • TrishaCP on March 20, 2021

    We liked these just fine- no problems with them keeping their shape. Based on other notes, I used a serrano for a bit more spice. I didn’t feel like fussing with the herb and sumac garnishes, so I added them into the yogurt (finely chopping the herbs). Served in pitas with tomatoes, radishes, and lettuce.

  • Zosia on September 16, 2020

    The flavour was good and the method of browning then baking to finish cooking seems to work better for me than trying to cook them through in a frypan. Family enjoyed them.

  • purrviciouz on August 30, 2020

    We really liked these however, I used a different dipping sauce as I thought plain yogurt wouldn't do them justice. I made the tahini yogurt sauce from the shawarma pie and added sumac. I also used jalapeno instead of red chile and liked that added spice. Next time, I would make a double batch and try freezing some.

  • mondraussie on July 22, 2020

    Maybe I was having a bad day in the kitchen but I wasn't so impressed. And they didn't hold their shape when cooking, fell apart all over the place.

  • Astrid5555 on June 21, 2020

    Very, very good! My chilli was not that spicy, and like Foodycat I thought it could have done with a little more oomph. Apart from that, quite quick to make, a definite keeper!

  • Foodycat on April 29, 2020

    Delicious! Very fresh and herbal. My chilli was very mild and it could have done with a little more oomph. I have frozen half the mixture and when I thaw it I will probably make fish burgers.

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