Food from around the Mediterranean Sea is AMAZING. This recipe was inspired by one of my favorite restaurants, Kirby Club. The same chef also created the Michelin star restaurant, Maydan, and longtime DC favorite, Compass Rose. (From a Fodmap perspective it’s like dodging bullets and I have to take digestive muscle relaxers, but wow is the food worth it.)
Ezme is a tomato and pepper based sauce/condiment, but if paired with flavorful kofta made with garlic and onion substitutes, and saffron rice, a Fodmap-safe amount of ezme goes a long way.
Low Fodmap Beef Kofta with Ezme
Delicious beef kofta with saffron rice and Turkish condiment, ezme.
Ingredients
Kofta
- 1 lb lean ground beef
- 1/4 cup fresh parsley, chopped
- 1/2 tsp Freefod onion replacer
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp sweet paprika
- 1/4 tsp cumin
- 1/2 tsp aleppo pepper chili flakes
- 1 tsp garlic olive oil
- 1/2 cup breadcrumbs, gluten-free if necessary
- 1 egg (not extra large or jumbo)
Saffron Rice
- 1 cup basmati or jasmine rice
- 3 cups water
- 3/4 tsp turmeric
- 1 tsp garlic olive oil
- 1 tbsp Texana Onion Olive Oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Massel 7 vegetable broth cubes (optional, but recommended)
Ezme
- 1 common tomato, deseeded & diced
- 1/2 cup red bell pepper
- 1/3 cup green bell pepper
- 2 tbsp Texana Onion Olive Oil
- 1 tsp lemon juice
- 1 1/2 tsp aleppo chili pepper flakes
- 1/4 cup fresh parsley, finely chopped
- salt & pepper to taste
Instructions
Saffron Rice
- Bring water to a boil and add broth cubes and break it into smaller pieces. Add olive oils, turmeric, salt, pepper, rice and stir. Cover and cook according to directions on rice packaging. After rice is finished, add salt and pepper to taste.
Ezme
- Chop solid ingredients and combine with all other ingredients and toss to combine. Store in fridge while rice and kofta are cooking, tossing occasionally to allow flavors to mix.
Kofta
- Preheat oven to 425℉.
- Mix dry ingredients and set aside.
- Whisk egg and set aside.
- Place ground beef in mixing bowl and add dry ingredients, olive oil and egg until incorporated. Split batch into four equal sizes and shape into logs about 4-5 inches long.
- Cook in oven until internal temperature is 160℉, about 15-20 minutes depending on side of kofta logs.
Serving
- Dish rice onto plate and place kofta on the bed of rice. Serve with ezme and limit ezme to 1/3 cup per serving (unless you found during Reintroduction you can have more of its ingredients).
Tried this recipe?Let us know how it was!
Loved these Kofta.
These are great! Had them a few times now.