# Beef Kofta with Ras al Hanout Sweet Potato Fries, Za’atar Zucchini, Fried Eggplant and Tahina with Shatta > Herby beef kofta meet warmly spiced sweet potato fries, golden zucchini and silky fried eggplant. Lemony tahina brings everything together, with a spoonful of sharp red shatta to cut through the richness—a generous plate for the last warm evenings of early fall. - URL: https://www.chezjk.com/recipes/beef-kofta-with-ras-el-hanout-sweet-potato-fries-zucchini-with-za-atar-fried-egg - Author: Jonathan Katzman - Cooked and photographed: 2023-10-02 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, nut-free ![Beef Kofta with Ras al Hanout Sweet Potato Fries, Za’atar Zucchini, Fried Eggplant and Tahina with Shatta](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fca26b279b574a816.jpg) ## Beef Kofta Finely chopped onion and parsley keep the beef juicy, while a brief chill helps the kofta hold their shape without breadcrumbs or egg. ### Ingredients - 1½ lb 80–85% lean ground beef - ½ cup very finely chopped yellow onion - ½ cup finely chopped flat-leaf parsley - 2 cloves garlic, finely grated - 1½ tsp ground cumin - 1 tsp ground coriander - ¼ tsp ground allspice - 1¼ tsp fine sea salt - ½ tsp freshly ground black pepper - 1 tsp olive oil, for the rack ### Instructions 1. Blot the chopped onion dry. Combine with the beef, parsley, garlic, spices, salt and pepper; mix by hand just until slightly tacky and cohesive. 2. Divide into 12 portions and shape into short, thick ovals about 3 inches long and 1 inch thick. Refrigerate for 20 minutes. 3. Heat the broiler to high. Set the kofta on a lightly oiled, broiler-safe rack over a rimmed metal tray, about 5–6 inches below the element. 4. Broil for 10–14 minutes, turning once, until browned in patches and the centers register 160°F. Begin checking early because broilers vary considerably. 5. Rest for 3 minutes before serving. ### Notes - Keep the onion pieces small so they do not split the kofta during shaping. ## Ras al Hanout Sweet Potato Fries A hot oven and uncrowded trays give the sweet potatoes browned edges, while ras al hanout adds warm spice without masking their sweetness. ### Ingredients - 2 lb orange sweet potatoes, scrubbed, skin on - 2 tbsp olive oil - 2 tsp gluten-free ras al hanout - ¾ tsp fine sea salt ### Instructions 1. Heat the oven to 425°F. Cut the sweet potatoes into long, roughly ⅜-inch-thick fries and dry them thoroughly. 2. Toss with olive oil, ras al hanout and salt. Spread across two metal baking sheets in a single layer with space between pieces. 3. Roast for 30–40 minutes, turning after 20 minutes and rotating the trays, until tender inside with browned tips and edges. 4. Taste for salt and serve promptly. ### Notes - These are tender-centered roasted fries, not brittle deep-fried fries. Crowding the trays makes them steam. ## Zucchini with Za’atar Thick rounds retain a little bite; adding most of the za’atar after roasting preserves its herbal flavor and keeps the sesame from scorching. ### Ingredients - 1¼ lb medium zucchini - 1½ tbsp olive oil - ½ tsp fine sea salt - 2 tsp gluten-free za’atar - 1 tsp fresh lemon juice ### Instructions 1. Cut the zucchini into ½-inch-thick rounds. Toss with olive oil, salt and ½ teaspoon of the za’atar. 2. Arrange on a metal baking sheet in one layer. Roast at 425°F for 18–22 minutes, turning once, until lightly browned and just tender rather than collapsing. 3. Toss gently with the remaining za’atar and lemon juice just before serving. ### Notes - If your za’atar contains salt, reduce the added salt. ## Fried Eggplant Salting and thoroughly drying the eggplant helps it brown evenly. Small batches keep the pan hot enough to produce golden surfaces and creamy centers. ### Ingredients - 1¼ lb globe or Italian eggplant - 1 tsp fine sea salt, for salting - ⅓ cup ghee, plus more as needed for shallow-frying - to taste flaky sea salt ### Instructions 1. Cut the eggplant into chunky 1¼-inch pieces, leaving the skin on. Toss with fine salt and drain in a colander for 20 minutes. 2. Blot very thoroughly with a clean towel, wiping away excess surface salt. 3. Heat the ghee in a wide, heavy skillet over medium-high heat. Add enough eggplant for one uncrowded layer, placing cut surfaces against the pan. 4. Fry for 7–10 minutes per batch, turning every few minutes, until deeply golden on several sides and completely soft through the center. Adjust the heat to prevent scorching and replenish the ghee as needed. 5. Drain briefly on a rack over a tray. Taste before adding flaky salt, then serve hot. ### Notes - If the outside browns before the center softens, lower the heat and continue cooking; the center should offer no spongy resistance. ## Lemon-Garlic Tahina Cold water turns tahini into a pale, airy sauce, while lemon and garlic balance the rich meat and fried eggplant. ### Ingredients - ½ cup well-stirred tahini - 3 tbsp fresh lemon juice - 1 small clove garlic, finely grated - ⅓–½ cup ice-cold water - ⅜ tsp fine sea salt ### Instructions 1. Whisk the tahini with lemon juice, garlic and salt. It will initially become stiff. 2. Whisk in the cold water a little at a time until pale, smooth and thick enough to hold a soft spooned mound. 3. Taste and adjust the lemon and salt. Let stand for 10 minutes, then loosen with a splash of water if it has thickened. ### Notes - Use a smooth, pourable tahini and stir the jar thoroughly before measuring. ## Quick Red Shatta A coarse red-chile relish supplies concentrated heat and vinegar acidity without thinning the tahina underneath. ### Ingredients - 3 oz fresh red Fresno chiles, stems removed - 1 small clove garlic - 1 tbsp apple cider vinegar - 1 tbsp olive oil - ¼ tsp fine sea salt ### Instructions 1. Coarsely chop the chiles, removing some seeds and ribs if you want less heat. 2. Pulse the chiles and garlic in a small food processor until finely chopped but not smooth. 3. Stir in the vinegar, olive oil and salt. Rest for at least 20 minutes, then taste and adjust the seasoning. 4. Serve a small spoonful over each portion of tahina, offering the remainder separately. ### Notes - This is a fresh, quick shatta, not a shelf-stable preserve. ## Overall Timing / Workflow The sauces and kofta can be prepared while the eggplant salts. Roast the vegetables first, then broil the beef while the finished sides stay warm. ### Instructions 1. 0:00 — Heat the oven to 425°F. Salt the eggplant, mix and shape the kofta, and refrigerate them. 2. 0:15 — Put the sweet potato fries in the oven. Make the tahina and shatta while they roast. 3. 0:25 — Add the zucchini to the oven on a separate tray, allowing enough space for air circulation. If necessary, roast it after the fries and extend the schedule. 4. 0:30 — Turn the fries. Dry the eggplant and shallow-fry it in batches. 5. 0:45–0:55 — Remove the roasted vegetables when ready. Switch the oven to high broil and cook the kofta. Keep the vegetables loosely covered in a warm spot; avoid tightly covering the fries. 6. 1:00–1:10 — Check the kofta reach 160°F, rest briefly, adjust the sauces and plate. ### Notes - Allow about 65–75 minutes total, depending on oven space and the number of eggplant batches. ## Plating Keeping the vegetables in distinct groups preserves their textures, while placing the sauces beside the kofta makes every bite easy to dress. ### Instructions 1. Spoon a generous mound of tahina onto each plate and top it with a small spoonful of shatta. 2. Arrange three kofta beside the sauce. Add the sweet potato fries in a loose pile, with the zucchini rounds and eggplant grouped separately. 3. Serve immediately, with extra tahina and shatta at the table. ## Leftover Path Separate storage keeps the sauces fresh and prevents the roasted vegetables from becoming waterlogged. ### Instructions 1. Refrigerate the kofta, vegetables and sauces in separate airtight containers within 2 hours. Use the cooked components and tahina within 3–4 days, and the fresh shatta within 4 days. 2. Reheat the fries, zucchini and eggplant in a single layer at 400°F for 10–15 minutes, checking the zucchini early. 3. Reheat the kofta in a covered baking dish at 350°F with a small splash of water until the center reaches 165°F. 4. Stir a little cold water into the chilled tahina to restore its consistency. Serve the sauces cool alongside the reheated meal. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.