Fish Kofta’s with Sumac & Chilled Yoghurt

Saffron
Fish Koftas with Sumac & Chilled Yoghurt

Prep time: 10 minutes

Cook time: 25 minutes

Serves: 4 as a starter (3 per person)

If there’s one thing you need to make this weekend, it’s these Palestinian Fish Koftas with Sumac & Chilled Yoghurt from the stunning cookbook Falastin. They’re fragrant, vibrant, and packed with herbs and spices, delivering an irresistibly fresh flavour in every bite. Perfect as a starter, snack, or part of a mezze spread, these little fish parcels are both impressive and easy to make.

The fish koftas are first pan-fried to create a golden crust, then finished off in the oven until just cooked through. Served warm on a bed of chilled yoghurt, they strike the most beautiful balance between hot and cold, creamy and zesty. The sumac adds a delicate tang, complementing the yoghurt and enhancing the flavour of the koftas.

They’re perfect for entertaining—you can make them ahead, refrigerate them, and simply reheat in the oven before serving. In fact, we had leftovers the next day straight from the Tupperware, and they were still incredible. If you’re planning a mezze or small plates dinner, these are an absolute must.

This would be a great dish as part of a mezze platter, for example with Ottolenghi’s Chilled Lemon Yoghurt with Hot Charred Tomatoes or these Roasted Aubergine & Courgette with Anchovies. And what about Lamb Meatballs with Feta and Pomegranate Molasses.

Why You’ll Love This Recipe

✔️ Fresh & Fragrant – Loaded with herbs, lemon, garlic and sumac for bold, Eastern Mediterranean flavour.
✔️ Great Make-Ahead Dish – Preps beautifully in advance, just reheat when ready to serve.
✔️ Perfect for Sharing – A versatile addition to any mezze table or as a crowd-pleasing starter.
✔️ Hot & Cold Combo – The warm koftas against the cool yoghurt are next-level good.

FAQs

What fish works best for fish koftas?
White, flaky fish like cod, haddock or tilapia works best. Avoid oily fish as it can overpower the delicate flavours.

Can I make these fish koftas in advance?
Yes! They hold their shape well and are delicious reheated in the oven or even cold the next day. If making ahead – up to a day in advance – make them up until the step before placing them in the oven.

Is there a dairy-free option?
You can skip the yoghurt or serve with a dairy-free alternative like a coconut or soy-based yoghurt.

Can I pan-fry only and skip the oven?
You can, but the oven ensures even cooking and a slightly lighter texture. Also by using the oven they’ll all be warm at the same time.

Oh, I also made a video! (Good to know, in the video I made half of the recipe.)

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Fish Kofta’s with Sumac & Chilled Yoghurt

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Serves: 4 as a starter (3 per person)

Palestinian fish koftas with sumac & chilled yoghurt—herby, zesty, and perfect as a mezze dish or appetiser. Easy to prep ahead and serve warm.

Ingredients

Fish Kofta

  • 90 ml olive oil, divided, to fry in
  • 2 large white onions, finely chopped
  • 6 garlic cloves, finely chopped
  • 700 g white fish filets, I used tilapia, roughly chopped
  • 1 red chilli, finely chopped
  • 15 g parsley, roughly chopped
  • 15 g dill, roughly chopped (set some aside for garnishing)
  • zest of 1 lemon
  • 1 egg
  • 1 tbsp sumc
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp paprika
  • 1 tsp salt
  • good grind black pepper

To serve

  • 200 g chilled Greek style yoghurt
  • pepper & salt to taste
  • lemon wedges
  • a few dill leaves
  • sprinkle of sumac

Instructions

Fish Kofta

  • 1)

    If making straight away: Preheat the oven to 220°C. If making ahead of time to heat up later, then you can skip this step for now and work up until step 7. 

  • 2)

    Heat 3 tbsp olive oil into a large frying pad and sauté the onions with a pinch of salt on medium-high heat until softened and golden. Stir now and then, this will take ± 12 minutes.

  • 3)

    Add the garlic and sauté for another 3 minutes to soften. Remove from the pan and set aside to cool completely.

  • 4)

    In the meantime make the rest of the kofta. To or food processor add the fish and pulse a few times until finely chopped but not a smooth paste. A few chunks of fish are ok to have.

  • 5)

    Transfer this to a large bowl together with the rest of the kofta ingredients including the cooled onions and garlic.

  • 6)

    Mix well to combine. Using your hands make little sausage shaped kofta’s, ± 5 cm long, about 65g each. You should be able to make around 15.

  • 7)

    Heat 2 tbsp olive oil in the same frying pan. Once hot, add the kofta (you’ll need to cook in ± 3 batches), frying them for 4 minutes total, flipping them half way so they’re golden brown on both sides. If you’re making these ahead – up to a day – after this step you can store them in the fridge.

  • 8)

    Transfer to a baking tray lined with parchment paper and bake for 4-5 minutes until just cooked through.

To serve

  • 1)

    While the kofta’s are baking season the chilled yoghurt with pepper and salt to your liking.

  • 2)

    Then either spread the yoghurt on a large serving plate or divide it over multiple smaller plates. Place the kofta on top, garnish with dill, a sprinkle of sumac and some lemon wedges.

Saffron

Hi! My name is Saffron. I’m from Amsterdam, a freelance photographer, recipe developer, food stylist, culinary photographer and beekeeper on the weekends. I’m a passionate cook and lover of all things food. With this site I’d like to share my passion and knowledge and maybe even inspire you to go on an adventurous food journey as well.

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