Atlas Masterclass

Beef Tepi Kofta



  1. Beef kofta mix
  2. Garlic tahini
  3. Flatbread
  4. Broccoli
  5. Capsicum
  6. Red onion
  7. Parsley
  8. Lemon


  1. To prepare the kofta skewers, wet your hands and press a portion of the mince mix onto each skewer, creating a sausage shape.
  2. Add a splash of your preferred oil into a pan over a medium heat. Add the skewers to the pan, they will take 3-4 minutes each side to cook.
  3. Place the capsicum over an open flame on a medium heat. Continue to turn it around every few minutes. This chars the outside skin so it is easy to remove while still cooking through the capsicum.
  4. To prepare the salad, grate the broccoli and thinly dice the red onion. Roughly chop the walnuts and parsley. Season with lemon juice, olive oil and salt.
  5. Remove the capsicum from the heat and leave to cool slightly. Remove the skin, running it under water will help if you are having trouble.
  6. Cut the capsicum into 1cm strips and add to the salad.
  7. Toast the flatbread over an open flame, flipping it to ensure it doesn’t burn.
  8. To plate up, begin with the folded flatbread. Add a generous portion of the broccoli salad, followed by the kofta skewers. Serve with a bowl of garlic tahini for the table to share.


Vegetarian: Lentil kofta mix is provided. Portion onto skewers and cook as per the recipe.

For downloadable pdf version, click here.