TURKISH MEATBALLS (KOFTA)
These are the well-known Turkish Kofta, delicious little meat balls or patties. You can make them with beef, but lamb is traditional and makes them very special.
Provided by Jenny Sanders
Categories Lamb/Sheep
Time 35m
Yield 36 meatballs, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
- Whizz until finely crumbed.
- Add the ground lamb and the egg, and process until blended.
- Add the spices, garlic and parsley.
- Process the meat well to achieve a fine texture.
- Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
- You may cook them at once, or refrigerate the mixture for several hours.
- (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
- The meatballs should be stirred several times, the patties turned once.
- Remove them with a slotted spoon to drain.
- Serve the meatballs hot or at room temperature as an appetizer.
- Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.
MEDITERRANEAN KOFTA MEATBALLS
For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.
Nutrition Facts : Calories 339 calories, Fat 24g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
VEGETARIAN KOFTA CURRY
Kofta curry - a saucy dish of gently spiced meatballs - is often made with meat. But this one, based on my grandfather's, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it's a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It's also delicious in a sandwich the next day. Note: To make it with lamb, as in his original version, substitute 1 1/2 pounds ground lamb for the beans. Soak the bread crumbs in 1/2 cup whole milk first, then squeeze out any extra liquid before adding them to the mixing bowl.
Provided by Tejal Rao
Categories dinner, beans, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
- Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
- Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
- Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
- Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.
KOFTE - TURKISH MEATBALLS
I learnt to cook rustic dishes from Cyprus, (which I still make today). Here is my ex MIL's recipe for Kofte which I serve in pita bread and a salad.
Provided by SueVM
Categories Lamb/Sheep
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl add all the ingredients and lightly combine mixture. Set aside in the fridge for the flavors to meld at least 2 to 4 hours.
- Form the mixture into balls then roll between your palms into sausage shapes.
- Add a little olive oil on a cookie sheet covered with foil and bake for 35 to 45 minutes at 350 degrees or until Kofte is cooked through.
- Serve with pita bread and a salad.
Nutrition Facts : Calories 564.1, Fat 42.9, SaturatedFat 18.3, Cholesterol 230.3, Sodium 507.7, Carbohydrate 9.6, Fiber 1.2, Sugar 1.9, Protein 32.8
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