Best 4 Kafkas Koftas Recipes
**Discover the Delights of Kafka's Koftas: A Culinary Journey Through History and Taste**
Embark on a tantalizing culinary journey with Kafka's koftas, a delectable dish rooted in rich history and bursting with flavors. These succulent meatballs, crafted using a blend of minced lamb and beef, embark on an aromatic odyssey through a tapestry of spices, herbs, and tangy yogurt. As you delve into this article, you'll uncover a treasure trove of recipes that pay homage to the diverse culinary traditions that have shaped this iconic dish. From the classic Kafka's koftas, known for their perfect balance of spices, to the intriguing beetroot koftas, where earthy sweetness meets savory depth, each recipe promises a unique gustatory experience. Whether you're a seasoned cook or a culinary novice, these recipes will guide you effortlessly through the process, ensuring that you recreate these delectable koftas in the comfort of your own kitchen. So, prepare to be captivated as we unveil the secrets behind this timeless dish, taking your taste buds on an unforgettable adventure.
KAFTA (BBQ)
The yummiest preparation mixture for ground beef EVER! I have made this Lebanese Meat for all of my friends and family and have HAD to leave the recipe with everyone! Meat mixture can be used for everything... meatballs, meatloaf, BBQ skewers, BBQ'd hamburgers. FOR BEST, AUTHENTIC LEBANESE TASTE, DO NOT OMIT OR SUBSTITUTE INGREDIENTS (until you have made it this way ;P )
Provided by Lebanese Cuisine
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
- In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
- Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 2.3 g, Cholesterol 74.3 mg, Fat 13.9 g, Fiber 0.5 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 459.1 mg, Sugar 0.9 g
TURKEY KOFTA KABOBS
My Persian neighbor introduced me to kofta about 20 years ago. His were made of beef and I never actually got his recipe but I'm pretty good at replicating flavors and these came pretty close...and of course using turkey instead of beef makes these a lot lighter.
Provided by Susan
Categories World Cuisine Recipes Asian
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
- Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
- Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 64.6 calories, Carbohydrate 0.9 g, Cholesterol 41.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 40.7 mg, Sugar 0.3 g
KAFKA'S KOFTAS
Vegetarian koftas in a lovely gravy... yum! I originally got this recipe from indiaoz.com.au and it was really vague on instructions, so after making it last night, I've clarified some points. The result is a very tasty curry-like dish with a slight hint of sweetness which can be served beautifully over basmati rice. For the koftas, I used carrots, peas and potato, but you can use other favorite vegetables, just so the consistency after mashing facilitates ball-forming. I didn't have green chili paste, so I substituted an equal amount of sriracha, the chili sauce with the rooster on the bottle! Times are estimated.
Provided by Sandi From CA
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- ~~~ FOR KOFTA ~~~ Mash all the boiled vegetables. Mix ginger paste, pepper, flour and salt in well.
- Make into small (1-inch diameter) kofta balls. You really don't have to take the time to form these... just drop by spoonfuls into approximate 1-inch balls.
- Heat oil on high.
- Reduce heat to medium and test out one kofta ball by frying until golden-to-dark brown, turning to brown the second side as well. You must be very gentle as these are quite fragile. If the kofta in the oil splatters too much, add a little more flour to the remaining kofta mixture and try again.
- Cook the remaining koftas in batches and drain on paper towels.
- ~~~ FOR GRAVY ~~~ Heat oil in pan.
- Fry bay leaves for 30 seconds.
- Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
- Add the tomatoes and sauté for about 3 minutes.
- Add garam masala, red chilli powder, turmeric, ground coriander and salt to the mixture and heat for about 3-4 minutes on medium.
- Add enough water to the mixture to make a thick gravy.
- Bring the gravy to gentle boil, then reduce the heat and cover, allowing to cook for 4-5 minutes.
- Add half of the cream (2 tablespoons) and stir to blend with gravy.
- ~~~ TO FINISH ~~~ 5-10 minutes prior to serving, add kofta balls to gravy. Heat on medium to 2-3 minutes.
- Garnish with the remaining cream and finely chopped coriander leaves.
Nutrition Facts : Calories 458.9, Fat 46.8, SaturatedFat 8.8, Cholesterol 20.6, Sodium 16.5, Carbohydrate 10.7, Fiber 1.8, Sugar 3, Protein 1.7
LAMB KOFTAS
With only five ingredients, these lean meatballs couldn't be any easier to make.
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
- To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
- Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.
Nutrition Facts : Calories 141 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.15 milligram of sodium
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use fresh, high-quality ingredients: The better the ingredients you use, the better your kofte will taste. Look for fresh, flavorful vegetables and herbs, and use high-quality ground beef.
- Season your kofte well: Don't be afraid to use plenty of spices and herbs to flavor your kofte. This is what will give them their delicious taste.
- Cook your kofte over medium heat: This will help them cook evenly and prevent them from burning.
- Serve your kofte with your favorite dipping sauce: Tzatziki sauce, hummus, or tahini sauce are all great options.
Conclusion:
Kofte is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting way to enjoy ground beef, give kofte a try!
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