Superfast Kofte Recipe

Photo: Superfast Kofte Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Superfast Kofte Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Superfast Kofte.

Kofte, Turkish meatballs often grilled on a stick, can be made from ground lamb, beef, or a combination.

Yield: 4 servings (serving size: 2 filled pita halves)

Ingredients:

1/2 cup prechopped white onion
1/3 cup dry breadcrumbs
1/4 cup chopped fresh mint
2 tablespoons tomato paste
1 teaspoon bottled minced garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
1 pound lean ground round
1 large egg white, lightly beaten
Cooking spray
8 (1/4-inch-thick) slices plum tomato (about 2 tomatoes)
4 (6-inch) pitas, split
1/4 cup plain yogurt

Preparation

Preheat broiler.

Combine first 12 ingredients in a large bowl; stir until just combined. Divide mixture into 8 equal portions; shape each portion into a (2-inch) patty. Place patties on a jelly-roll pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness. Place 1 tomato slice and 1 patty in each pita half; top each half with 1 1/2 teaspoons yogurt.

Nutritional Information
Amount per serving

Calories: 423
Calories from fat: 24%
Fat: 11.4g
Saturated fat: 4.3g
Monounsaturated fat: 4.3g
Polyunsaturated fat: 0.9g
Protein: 31.6g
Carbohydrate: 46.7g
Fiber: 3.2g
Cholesterol: 75mg
Iron: 4.3mg
Sodium: 766mg
Calcium: 114mg

David Bonom, Cooking Light
MARCH 2007

More Middle Eastern Food Recipes:

Lamb kofta with fattoush
Chicken kofta
Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Lamb kofte tagine
DIY kofta burgers

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Lamb kofta with fattoush recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb kofta with fattoush recipe. Enjoy the  Middle Eastern Cuisine and learn how to make White Lamb kofta with fattoush.
 
Cooking Time 10 minutes

Ingredients (serves 4)

500g lean lamb mince
1/2 small brown onion, grated
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
Olive oil cooking spray
2 pita breads, split in half
1 cup flat-leaf parsley leaves, chopped
1 cup mint leaves, chopped
1 Lebanese cucumber, chopped
1 green capsicum, chopped
2 tomatoes, chopped
3 green onions, sliced
2 teaspoons extra-virgin olive oil
1/2 lemon, juiced
1/2 teaspoon sumac spice

Method

Place mince, onion, garlic, cumin and coriander in a bowl. Using your hands, mix until well combined. Divide mixture into 8 portions. Roll into 12cm-long sausages.

Heat a non-stick frying pan over medium heat. Spray lamb kofta with oil. Cook, turning occasionally, for 8 minutes or until browned and cooked through.

Meanwhile, preheat grill on high heat.Grill bread on both sides until toasted and crisp. Allow to cool. Break into large pieces.

Combine parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl. Drizzle with oil and 1 tablespoon lemon juice. Sprinkle with sumac. Season with salt and pepper. Add bread. Toss gently to combine. Serve with lamb kofta.

Source
Super Food Ideas - November 2005, Page 32
Recipe by Tracy Rutherford

More Middle Eastern Food Recipes:

Chicken kofta
Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Lamb kofte tagine
DIY kofta burgers
Low-fat Kofta Curry

Save and share this recipe 

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Chicken kofta - How to make Chicken kofta

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken kofta recipe. Enjoy quick & easy Middle Eastern food and learn how to make Chicken kofta. 

Ingredients (serves 6)

750g chicken mince
1 onion, coarsely grated
1 egg, lightly beaten
1 cup (70g) fresh white breadcrumbs
1 long green chilli, seeds removed, finely chopped
1 tsp garam masala
2 tbs chopped coriander leaves, plus extra to garnish
1 tbs freshly grated ginger
1 tbs olive oil
3 tbs korma curry paste
400g can chopped tomatoes
200ml canned coconut milk
200ml chicken stock
2 tsp brown sugar
1 tbs lemon juice
Naan bread, to serve

Method

1. Preheat the oven to 200°C. Line a baking tray with baking paper.

2. Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.

3. Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.

4. Serve kofta with pilau rice garnished with extra coriander and naan bread.

From Lebanese Recipes

More Middle Eastern Food Recipes:

Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Lamb kofte tagine
DIY kofta burgers
Low-fat Kofta Curry
Lamb Kofta

Save and share Chicken kofta recipe

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Beef kofta with saffron yoghurt - How to make Beef kofta with saffron yoghurt

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Beef kofta with saffron yoghurt recipe. Enjoy quick & easy Middle Eastern food and learn how to make Beef kofta with saffron yoghurt.

Cooking Time 30 minutes

Ingredients (serves 8)

1/2 cup loosely packed fresh continental parsley leaves
1/2 cup loosely packed fresh coriander leaves
1 brown onion, quartered
500g lean beef mince
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground mild paprika
1/2 tsp ground allspice
Salt & freshly ground black pepper
10 saffron threads
1 tbs hot milk
200ml container skim-milk natural yoghurt
2 tbs chopped fresh coriander, extra
2 tsp olive oil

Method

1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.

2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.

3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.

4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.

5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.

Notes
You will need 16 bamboo skewers for this recipe.

From Lebanese Recipes

More Middle Eastern Recipes:

Moroccan kofte with spicy tomato sauce
Lamb kofte tagine
DIY kofta burgers
Low-fat Kofta Curry
Lamb Kofta
Spicy lamb kofta kebabs with houmous dressing

Save and share Beef kofta with saffron yoghurt recipe

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Moroccan kofte with spicy tomato sauce recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan kofte with spicy tomato sauce Recipe. Enjoy tasty recipes and learn how to make Moroccan kofte with spicy tomato sauce.

Bring out a big dish to share next time you have friends over - you can make the sauce and kofte ahead to keep it stress-free

Easy
Serves 4
Easily doubled
Prep 25 mins
Cook 20 mins
Freezable (Uncooked kofte can be frozen)

Ingredients

500g pack minced lamb
1 small red onion , finely chopped
1 tsp ground coriander
1 tbsp chopped mint

FOR THE SAUCE

1 tbsp olive oil
1 garlic clove , finely chopped
2 x 400g cans chopped tomato
1-2 tsp harissa
1 tsp sugar
200g tub Greek yogurt
2 tbsp toasted pine nuts

Method

1. Soak eight wooden skewers in water for 20 minutes, to stop them burning.

2. Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.

3. To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.

4. Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous (recipe, below).

Try

Seven-minute couscous
Tip 200g couscous into a bowl and stir in 2 tsp stock powder. Pour on 300ml boiling water, cover and leave for 4 mins until the water is absorbed. Fluff up with a fork, then add juice 1 lemon, bunch chopped coriander and a drizzle olive oil.

Get ahead
The uncooked kofte will keep in the fridge alongside the tomato sauce for 24 hours.

Nutrition Per Serving
316 kcalories, protein 27g, carbohydrate 8g, fat 20 g, saturated fat 9g, fibre 2g, sugar 6g, salt 0.5 g

Recipe from Good Food magazine, June 2010.

More Middle Eastern Recipes:

Lamb kofte tagine
DIY kofta burgers
Low-fat Kofta Curry
Lamb Kofta
Spicy lamb kofta kebabs with houmous dressing
Moroccan meatballs with herb couscous

Save and share Moroccan kofte with spicy tomato sauce recipe

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Lamb kofte tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb kofte tagine Recipe. Enjoy tasty recipes and learn how to make Lamb kofte tagine.

A comforting twist on a traditional Moroccan dish.

Easy
Serves 6
Ready in 1 hour and 10 minutes

Ingredients

750g lamb mince
1 onion , grated
1 red chilli , finely chopped
1 tsp ground cumin
2 cloves , ground
coriander leaves from a large bunch
1 egg
olive oil
2 x 400g tins of chopped tomatoes or tinned cherry tomatoes
400ml chicken stock
1 cinnamon stick

SPICE PASTE

a large chunk root ginger , roughly chopped
1 onion , roughly chopped
2 garlic cloves , roughly chopped
1 tsp ground cumin
2 tsp paprika
coriander roots from a large bunch
a couple of pinches chilli powder

Method

1. Mix the lamb, onion, chilli, spices and half the coriander leaves. Add the egg and season well, then combine everything with clean hands. Form into small meatballs about the size of a walnut. Put all the spice paste ingredients in a food processor with a splash of olive oil and whizz to a paste.

2. Fry the meatballs in a little oil in a large frying pan until browned all over (you may need to do this in batches). Scoop out, then fry the spice paste until fragrant. Add the tomatoes and chicken stock and cinnamon and simmer for 15 minutes. Add back the meatballs and cook for another 20 minutes until cooked through. Stir through the rest of the coriander leaves to finish.

Nutrition Per Serving
319 kcalories, protein 28g, carbohydrate 8.1g, fat 19.6 g, saturated fat 8.7g, fibre 1.9g, salt 0.95 g

Recipe from olive magazine, January 2010.  

More Middle Eastern Recipes:

DIY kofta burgers
Low-fat Kofta Curry
Lamb Kofta
Spicy lamb kofta kebabs with houmous dressing
Moroccan meatballs with herb couscous
Malai tikka, chicken kebab

Save and share Lamb kofte tagine recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

DIY kofta burgers recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try DIY kofta burgers Recipe. Enjoy quick & easy recipes and learn how to make DIY kofta burgers.  

With these quick, easy and cheap koftas, there's no excuse for hitting the kebab van

Easy
Serves 8
Prep 30 mins
Cook 20 mins
Freezable (Uncooked burgers can be frozen)

Ingredients

FOR THE BURGERS

1kg lamb mince
2 onions , coarsely grated
1 garlic bulb, broken into cloves and finely chopped or grated
6 tbsp garam masala
bunch coriander , chopped (optional)
1 tbsp chilli sauce , plus extra to serve

TO SERVE

8 pitta breads
4 tomatoes , halved and sliced
half a red cabbage , shredded
1 red onion , sliced (optional)
small pot plain yogurt

Method

1. Tip the mince into a large bowl (use a clean washing-up bowl if you don't have anything big enough) with all the other burger ingredients and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch everything together through your fingers until completely mixed. Pat the mix into 16 small burgers. These may now be frozen for up to 1 month or chilled up to a day ahead.

2. To cook, heat grill to its highest setting and lay the burgers in a single layer on a baking tray (you may need to do this in batches, depending on how big your tray is). Grill on the highest shelf for 5-6 mins on each side until browned and cooked through. Pile burgers onto a platter and serve with all the accompaniments, so everyone can construct their own sandwich.

Nutrition Per Serving

295 kcalories, protein 26g, carbohydrate 8g, fat 18 g, saturated fat 8g, fibre 0g, sugar 2g, salt 0.37 g

Recipe from Good Food magazine, October 2008.

More Middle Eastern Recipes:

Low-fat Kofta Curry
Lamb Kofta
Spicy lamb kofta kebabs with houmous dressing
Moroccan meatballs with herb couscous
Malai tikka, chicken kebab
Moroccan Lamb or Beef Kebabs (Brochettes)

Save and share DIY kofta burgers recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Low-fat Kofta Curry Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Low-fat Kofta Curry Recipe. Enjoy Moroccan cooking and learn how to make Low-fat Kofta Curry. 

Ingredients (serves 6)

500g lean beef mince
1 garlic clove, crushed
1 tsp grated fresh ginger
1 tsp ground chilli
1 tsp garam masala
2 onions, roughly grated
4 tbs korma curry paste
1 tbs sunflower oil
200ml beef stock
400g can crushed tomatoes
175ml low-fat evaporated milk
2 tbs lemon juice
1/2 cup frozen peas
Steamed rice, to serve
Chopped fresh coriander, to garnish

Method

1. Combine beef, garlic, ginger, chilli, garam masala, half the onion, and 1 tablespoon curry paste. Season with salt and pepper, then form into walnut-sized balls. Heat oil in a non-stick frypan over medium heat, add kofta balls and cook in batches until lightly browned. Transfer to a plate.

2. Add remaining onion to pan and cook over very low heat until soft and lightly golden. Add remaining curry paste, stock and tomatoes and cook over medium heat, stirring, for 5 minutes. Add milk and lemon juice. Return kofta to the pan and simmer over low heat for 15 minutes. Add peas and cook for 2 minutes.

3. Serve with rice and garnish with coriander.

Source
delicious. - July 2003, Page 81
Recipe by Valli Little

More Middle Eastern Recipes:

Lamb Kofta
Spicy lamb kofta kebabs with houmous dressing
Moroccan meatballs with herb couscous
Malai tikka, chicken kebab
Moroccan Lamb or Beef Kebabs (Brochettes)
Middle Eastern rice and lamb salad

Save and share Low-fat Kofta Curry Recipe

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Lamb Kofta Recipe - How to make Lamb Kofta

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb Kofta Recipe. Enjoy Moroccan cooking and learn how to make Lamb Kofta.

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 8)

500g lamb mince
1 red onion, finely chopped
1/2 cup firmly packed fresh continentalparsley leaves
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tbs tomato paste
35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
1 egg, lightly whisked
Salt & freshly ground black pepper
75g (1/2 cup) plain flour
2 tbs olive oil

Method

1. Line a baking tray with plastic wrap. Combine the lamb, onion, parsley, garlic, cumin, coriander, cinnamon and tomato paste in a large glass bowl. Add the breadcrumbs and egg, and stir until well combined. Season with salt and pepper.

2. Divide mixture into 16 portions and shape each portion into a 4cm ball. Place on prepared tray. Cover with plastic wrap and place in fridge for 15 minutes to chill.

3. Place flour on a plate. Roll kofta in flour and shake off excess. Heat half the oil in a frying pan over medium heat. Add half the kofta and cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and kofta, reheating oil between batches.

4. Arrange on a platter to serve.

Notes
You can prepare these kofta to the end of step 2 up to 1 day ahead.

Source
Good Taste - October 2004, Page 60
Recipe by Rodney Dunn

More Middle Eastern Recipes:

Spicy lamb kofta kebabs with houmous dressing
Moroccan meatballs with herb couscous
Malai tikka, chicken kebab
Moroccan Lamb or Beef Kebabs (Brochettes)
Middle Eastern rice and lamb salad
Middle Eastern spiced lamb pizza
 
Save and share Lamb Kofta recipe 

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