Advance Preparation: 1 hour for chilling the meat
Kofta (also called koefta, kafta, and kufte) describes a sort of skinless sausage enjoyed throughout North Africa, the Balkans, and the Middle East. Depending on where you eat it, the meat will be lamb or beef (in the Arab world), pork or veal (in the Balkans), or a mixture of meats. The seasonings reflect local taste preferences, too, ranging from the onion-garlic-parsley triumvirate of the Balkans to the cinnamon and mint of the Middle East.
These kebabs are easy to make, but there are a few things to watch for. First, since there’s no casing to seal in the juices, it’s best to use a fairly fatty meat-15 to 20 percent-to keep them moist.
Here, then, is a kofta in the style of the Middle East. The cinnamon and mint add an unexpected sweet touch.
FOR THE MEAT:
1 1/2 pounds ground beef, lamb, or a mixture of the two
1 onion, large, very finely chopped
1 cup parsley, finely chopped fresh Italian (flat-leaf)
1/2 cup fresh mint, chopped or 1 tablespoon dried
1 teaspoon cinnamon, ground
1 1/2 teaspoons salt, or more to taste
1 teaspoon black pepper, freshly ground, or more to taste
Pita bread or lavash
Onion, finely chopped
Sumac, ground (optional)
Separate into 8 portions, roll into sausage shape. Refrigerate for 1 hour. Place on grill and roll/rotate with tongs. As with any meat on the grill make sure to sear the first side well before trying to turn. (I do the top/bottom, then the sides... about 5 minutes for the first side, then 2-3 for the others. You can tell when they're done by how the tongs bounce off the meat. It should be fairly firm.)
I usually pair this with pita bread, rice/sumac, a roasted tomato, and some hummus.
Source: http://www.dvo.com (DVO Enterprises... recipe organizer software maker)
Submitted by: Pete on April 22, 2010, 8:32 pm
This recipe is included in 1 recipe book.
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