Easma Kufta Recipes

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
• Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.

Steps:

• What you can do is start by chopping up your parsley in a food chopper until fine.
• Do not use dried parsley.
• Then put the parsley in a large mixing bowl.
• Then cut onion up into pieces-- doesn't matter how small just so you can fit it into the chopper and combine the garlic and chop away until fine-- not pasty though.
• Put the onion garlic mixture in the bowl with the parsley and add ground meat and spices.
• Mix with hands until everything is well blended.
• Pat the meat mixture down in the bottom of a 9x13 baking pan and broil in oven until top is browned, this will enhance the flavor, then take out of the oven.
• Peel potatoes.
• Slice tomatoes and potatoes into quarter of an inch in size and layer-- potatoes first and then tomatoes will be top layer.
• Sprinkle with a little salt-- and bake in oven about 425°F covered with foil for approximately 45 minutes to and hour-- enjoy.

Steps:

• Mix ground beef, onion, parsley, cumin, egg, and bread crumbs.
• Form into small football shapes.
• In a large saucepan, combine tomato sauce and garlic; bring to a simmer.
• Add"footballs" and let cook 45 minutes, stirring gently occasionally.
• Serve over rice pilaf and garnish with cilantro.