Name: Spicy Beef Armenian Kefta with Tahini and Tzatziki Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Armenian
Ingredients: 500g lean ground beef; 1/4 cup fresh parsley, finely chopped; 1/4 cup fresh mint, finely chopped; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp chili flakes or finely chopped fresh chili (adjust to taste); 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil (plus extra for cooking); 1/3 cup tahini paste; 2 tbsp lemon juice; 1 small clove garlic, minced; 2-3 tbsp water (to adjust consistency); 1 tbsp olive oil; Salt to taste; 1 cup Greek yogurt; 1/2 cup cucumber, grated or finely chopped; 1 clove garlic, minced; 1 tbsp lemon juice; 1 tsp fresh dill, chopped (optional); Salt and pepper to taste; Fresh parsley, chopped; Lemon wedges; Sumac or paprika for sprinkling (optional); Warm pita bread, roasted vegetables or salad (optional sides)

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Introduction

Spicy Beef Armenian Kefta is a flavorful and aromatic dish featuring seasoned ground beef shaped into logs or patties. Paired with creamy tahini and refreshing tzatziki sauces, it creates a perfect balance of spicy, tangy, and cooling flavors.

A white plate holds a dish with three small, round, dark brown grilled patties arranged in the center, each topped with a drizzle of light cream sauce. Around the patties are four bright red roasted cherry tomatoes with slightly blackened skins. A thick layer of creamy white sauce spreads beneath all elements, decorated with thin lines of reddish spice or sauce. Fresh green parsley leaves are scattered over everything, adding a fresh touch and bright color contrast. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g lean ground beef
1/4 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
1/2 tsp chili flakes or finely chopped fresh chili (adjust to taste)
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil (plus extra for cooking)
1/3 cup tahini paste
2 tbsp lemon juice
1 small clove garlic, minced (for tahini sauce)
2-3 tbsp water (to adjust tahini sauce consistency)
1 tbsp olive oil (for tahini sauce)
Salt to taste (for tahini sauce)
1 cup Greek yogurt
1/2 cup cucumber, grated or finely chopped
1 clove garlic, minced (for tzatziki)
1 tbsp lemon juice (for tzatziki)
1 tsp fresh dill, chopped (optional, for tzatziki)
Salt and pepper to taste (for tzatziki)
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Sumac or paprika for sprinkling (optional)
Warm pita bread, roasted vegetables or salad (optional sides)

Instructions

Step 1: Prepare the beef mixture by combining ground beef, chopped parsley, mint, onion, garlic, cumin, paprika, chili flakes, salt, and black pepper. Mix gently yet thoroughly until everything is evenly combined and fragrant.
Step 2: Wet your hands to prevent sticking and shape the meat mixture into long, finger-sized logs around skewers or form them into small patties. Make sure they are compact and smooth.
Step 3: Grill the kefta over medium-high heat for 8–10 minutes, turning occasionally until cooked through and charred on the outside. Alternatively, pan-fry them with a splash of olive oil until golden and fully cooked.
Step 4: Prepare the tahini sauce by whisking together tahini paste, lemon juice, minced garlic, salt, olive oil, and water gradually. Adjust water to get a smooth and creamy consistency.
Step 5: Make the tzatziki by mixing Greek yogurt with grated cucumber, minced garlic, lemon juice, fresh dill (if using), salt, and pepper. Chill in the fridge before serving to enhance the flavors.
Step 6: To serve, place the cooked kefta on a platter, drizzle with tahini sauce, and serve alongside the tzatziki for dipping. Garnish with fresh parsley, a sprinkle of sumac or paprika, and lemon wedges for extra zest.

Tips & Variations

Keep your hands wet while shaping the kefta to prevent sticking and to maintain a smooth texture.
Rest the shaped kefta in the refrigerator for 30 minutes before cooking to help them hold their shape better.
Use fresh parsley and mint to brighten the flavor and aroma of the meat mixture.
Adjust the amount of chili flakes or fresh chili to control the spice level based on your preference.
Make the tahini and tzatziki sauces ahead of time to allow the flavors to develop and deepen.

Storage

Store leftover cooked kefta in an airtight container in the refrigerator for up to 3 days. Keep tahini and tzatziki sauces refrigerated separately for up to 2 days. Reheat kefta gently in a pan or oven to avoid drying out. For best flavor, add fresh garnishes and lemon wedges after reheating.

How to Serve

The dish shows six dark brown grilled patties with a slightly charred texture spread in a circular shape on a white plate with blue patterns. Underneath, there is a creamy white sauce spread evenly, creating a smooth base layer. Around and on top of the patties, there are bright red roasted cherry tomatoes with some black grill marks, adding a glossy look. Fresh green chopped herbs are scattered over the dish, adding color and freshness. Small sprinkles of reddish spice powder and black pepper are scattered over the sauce and plate edges, giving it a seasoned appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat for the kefta?

Yes, lamb or a mix of beef and lamb work well and add a richer flavor typical of many traditional kefta recipes.

How spicy is this recipe?

The recipe has a moderate spice level that can easily be adjusted by changing the amount of chili flakes or fresh chili to suit your taste.