Best 2 Kofta Meshweya Recipes

Kofta meshweya is a delectable dish from Egypt that tantalizes the taste buds with its smoky, juicy, and flavorful meatballs. These meatballs, made from a blend of minced meat, onions, garlic, and spices, are expertly grilled to perfection, resulting in a crispy outer layer and a tender, succulent interior. Kofta meshweya is a versatile dish that can be enjoyed as an appetizer, main course, or street food. It is often served with a variety of accompaniments such as tahini sauce, hummus, pita bread, and fresh vegetables.

This article presents three enticing recipes for kofta meshweya, each offering a unique twist on this classic dish. The first recipe is for traditional kofta meshweya, which uses a blend of beef and lamb mince and is grilled over charcoal for an authentic smoky flavor. The second recipe introduces a delightful variation with chicken kofta, providing a lighter and healthier option. This recipe incorporates aromatic herbs and spices, such as cumin, coriander, and paprika, to create a flavorful and succulent chicken kofta. The third recipe presents a vegetarian take on kofta meshweya, using a combination of lentils and vegetables. This meatless version offers a hearty and protein-packed alternative that is equally delicious and satisfying.

Let's cook with our recipes!

KOFTA MESHWEYA

Kofta Meshweya image

From the book, 'The New Book of Middle Eastern Food' by Claudia Roden. I like to make these into small meatballs, and cook it in the tomato sauce on my recipe 'Yogurtlu Kebab' with yogurt and rice!

Provided by umisa

Categories Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs ground lamb or 1 1/2 lbs beef
1 bunch parsley, finely chopped
1 -2 medium onion, finely chopped (or grated)
salt and pepper, to taste
of fresh mint, finely chopped
1 teaspoon baharat
1/2 teaspoon cumin
1/2 teaspoon coriander powder

Steps:

In a food processor, or by hand, finely chop the onions, and herbs.
Add onions and herbs to the ground meat, season with salt and pepper, and mix together.
If you are making meatballs, roll into little balls and fry in a little bit of oil, on high heat, until brown.
Add to whatever sauce you like, continue cooking until meatballs are fully cooked.
OR you can wrap the meat around skewers.
Place the skewers on an oiled grill, or on a rack under the broiler.
cook for about 8 minutes, turning over once or more, cooking until lightly browned.

KHEEMA MALAI KOFTA

Kheema Malai Kofta image

This is a very tasty party non-vegetarian dish. You can use minced mutton or minced beef. Serve with pulao or with parathas or pooris.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 6

Number Of Ingredients 22

Ingredients

1 pound ground beef
1 egg, beaten
4 green chile peppers, minced
⅓ cup dry bread crumbs
1 tablespoon minced fresh ginger root
2 teaspoons minced garlic
1 teaspoon garam masala
salt to taste
1 ½ cups cooking oil for deep-frying
2 tablespoons cooking oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon white sugar
1 teaspoon Kashmiri red chili powder
½ teaspoon garam masala
½ teaspoon ground fennel seed (sanuf)
salt to taste
1 (28 ounce) can tomato puree
½ cup water
1 tablespoon dried fenugreek leaves (kasoori methi)
¼ cup cream
2 tablespoons chopped fresh cilantro, for garnish

Steps:

Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 809.4 calories, Carbohydrate 22.8 g, Cholesterol 90.5 mg, Fat 73.9 g, Fiber 4.2 g, Protein 18.2 g, SaturatedFat 13.9 g, Sodium 635.2 mg, Sugar 9.1 g

Tips:

The key to making perfect Kofta Meshweya is to use fresh, high-quality ingredients.
Make sure to mix the lamb mince, onion, garlic, and spices thoroughly before shaping the koftas.
When grilling the koftas, cook them over medium heat so that they don't burn.
Serve the koftas with your favorite sides, such as rice, salad, or pita bread.
Use a meat grinder to grind the lamb meat for a finer texture.
Add some chopped fresh herbs to the lamb mixture for extra flavor.
Soak the wooden skewers in water for at least 30 minutes before using them to prevent them from burning.
Serve the koftas with a dipping sauce, such as tahini sauce or tzatziki sauce.

Conclusion:

Kofta Meshweya is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is a great way to use up leftover lamb mince, and it is also a fun and easy dish to make. So next time you are looking for a new and exciting recipe, give Kofta Meshweya a try!