NYT Smashed Beef Koftas with Yogurt Sauce

Every year, New York Times Cooking publishes the most popular recipes and in 2025, a Smashed Beef Kebab recipe by Zaynab Issa took out the top spot. It’s a streamlined take on Persian kebabs, where beef simply spiced with turmeric is dropped into a hot pan in rough chunks, then hard-seared on one side for colour and flavour before being served over a generous bed of yogurt sauce.

Like traditional Persian koobideh kebabs, grated onion is mixed through the beef, while walnuts and raisins which are used to sprinkle Persian yogurt sauce is instead stirred through the beef so it sizzles with the spices.

I love the technique, and that you can take this in your own direction. For me personally, I wanted more kofta-type spices so I used the spice mix from my lamb koftas. It's all finished with a drizzle of pomegranate molasses (balsamic glaze is a perfect substitute) - really try not to skip this, it's *chef's kiss* - then you heap it onto a plate with a pile of warm pita bread on the side for scooping or stuffing.

Extremely tasty and extremely quick! Hope you love it! - Nagi x
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NYT SMASHED BEEF KOFTAS WITH YOGURT SAUCE

1 tbsp olive oil
SMASHED BEEF KOFTA MIX:
500g/1 lb beef mince (ground beef)
1 large onion, peeled, kept whole
2 tsp EACH cumin, coriander, paprika (regular/sweet)
1 1/2 tsp ground cinnamon
1/4 tsp cayenne pepper, optional (for a bit spicy)
1 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
FOR COOKING:
1/4 cup walnuts, crumbled into large pieces with your hands
2 tbsp dried cranberries or raisins
YOGURT SAUCE:
1 large Lebanese cucumber (Persian cucumber), about 25cm long (or 2 medium ones)
1 1/2 cups (375g) plain yogurt, full-fat, unsweetened
3 tbsp finely sliced mint, plus extra small leaves for serving
1/2 tsp cooking salt / kosher salt
FOR SERVING:
Pomegranate molasses (balsamic glaze is an excellent substitute)
Pita bread, warmed
Extra virgin olive oil

1. Yogurt sauce – Grate the cucumber in a bowl, mix in yogurt and mint, set aside on counter. Stir in salt just before using.
2. Kofta – Grate onion into bowl, add remaining kofta ingredients, mix well with hands. Heat oil in large non-stick pan over medium heat. Drop in 2.5cm/1” chunks (don’t roll, no need to measure, eye ball it! Raggedy is good!), pan will be full. Leave 5 – 7 min (don’t touch) until underside is dark golden. Flip, scatter with cranberries and walnuts (crumble in hand), leave for 1 min then stir 1 min.
3. Assemble – Spread sauce over plate, top with beef, drizzle with pomegranate, olive oil, mint. Serve with warm pita bread for scooping, stuffing and piling!

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