Best Kefta Dog With Roasted Tomatoes Ballpark Style Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FISH KOFTAS IN TOMATO AND CARDAMOM SAUCE



Fish Koftas in Tomato and Cardamom Sauce image

On first inspection, this dish looks like herb-flecked meatballs in tomato sauce, but the sauce is spiced, tangy and aromatic, and the meatballs are, well, fish balls, made of a combination of mackerel and sardines. We use tinned sardines here, for ease, but you can obviously substitute with fresh sardines, scaled and boned. You'll also want to pay attention to the total weight or volume of the mackerel: Some types are larger than others. All work here, but you may not need to buy as many fillets. Serve with some couscous or rice and a spoonful of yogurt, if you like.

Provided by Yotam Ottolenghi

Categories     dinner, meatballs, seafood, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 25

1/3 cup/75 milliliters olive oil
8 garlic cloves, finely chopped
3 green chile peppers, such as serrano, finely sliced (and seeded if you don't like heat)
Salt
2 large celery stalks, trimmed and finely chopped
1 banana shallot (or a large regular shallot), finely chopped
1 pound/500 grams ripe vine tomatoes (4 to 5 medium), blitzed in a food processor for 1 minute (or use 2 cups canned tomato purée)
3 tablespoons tomato paste
2 teaspoons granulated or caster sugar
1 1/2 teaspoons ground cumin
1 teaspoon lime zest, plus 1 tablespoon lime juice (from 1 lime)
8 cardamom pods, crushed in a mortar and pestle, skins discarded (or use a scant 1/2 teaspoon ground cardamom)
3/4 cup plus 2 tablespoons/200 milliliters dry white wine
2 tablespoons/5 grams finely chopped cilantro or coriander leaves, for serving
2 tablespoons/5 grams finely chopped dill, for serving
4 mackerel fillets (from 2 roughly 1-pound/500-gram fish), skin and pin bones removed, flesh roughly chopped into 3/4-inch/2-centimeter pieces (for about 12 ounces/320 grams of chopped fish)
About 5 ounces/150 grams drained tinned sardines in olive oil, roughly chopped
1 heaping tablespoon/10 grams pistachios, roughly chopped
1/2 cup/10 grams loosely packed roughly chopped fresh dill
1 loosely packed cup/15 grams roughly chopped fresh cilantro leaves (coriander leaves)
1 tablespoon finely grated zest (from 2 limes); cut the zested limes into wedges or juice them, for serving
1 green chile pepper (such as serrano), finely chopped
1 egg, beaten
5 tablespoons/70 grams potato flour, divided
3 tablespoons/50 milliliters vegetable oil

Steps:

  • Start with the sauce: In a large sauté pan (choose one that has a lid), heat olive oil, garlic, half the sliced chile pepper and a good pinch of salt over medium-low heat. Gently fry for 6 minutes, stirring frequently, until garlic is soft and golden. Remove 2 tablespoons of the oil (with some of the chile and garlic) and set aside.
  • Add celery, shallot and 1 1/2 teaspoons salt to the same pan and continue to cook for 8 minutes, stirring often, until soft and translucent. Increase the heat to medium, add the tomatoes, tomato paste, sugar, cumin, lime zest and juice and the cardamom and continue to cook for another 5 minutes, stirring occasionally. Add the wine, 1 1/2 cups/350 milliliters water and 1/4 teaspoon salt and bring to a gentle simmer. Cook for 20 minutes, turning the heat down if the sauce bubbles too much, and stirring once in a while.
  • While the sauce is simmering, make the fish koftas: Add fish, pistachios, herbs, lime zest, chile and egg to a bowl with 3 tablespoons potato flour and 1/8 teaspoon salt and mix together well. Grease your hands with a little oil and roll the mix into approximately 12 golf-sized balls (about 1 1/2 to 1 3/4 ounces/45 to 50 grams each), applying pressure to compact them as you go. Add the remaining 2 tablespoons/25 grams flour to a plate and roll each ball in the flour so they are coated.
  • Heat vegetable oil in a large, nonstick saucepan over medium-high heat. Once hot, add the fish balls and cook for about 5 minutes, turning throughout until all sides are golden-brown and crisp. (Remove the sauce from the heat and set aside if it finishes before you finish the koftas.)
  • After the sauce has been cooking for 20 minutes, transfer the balls into the sauce, drizzling over some of the frying oil (or return the sauce to medium heat). Cover the pan with the lid and cook for 4 minutes, until hot.
  • Remove the lid and scatter the herbs and the remaining fresh chile over the top, then drizzle with the reserved garlic and chile oil. Serve hot, with lime juice added to taste, or with lime wedges alongside.

BEEF KAFTA KABOBS



Beef Kafta Kabobs image

Beef kafta is a traditional Middle Eastern (Lebanese) style dish traditionally served as kabobs. It's packed with flavor using a handful of spices yet so simple to make!

Provided by Gina Matsoukas

Categories     Main Dishes

Time 32m

Number Of Ingredients 11

1 pound ground beef
1 small yellow onion
3 cloves garlic
1/2 cup loosely packed fresh parsley leaves
1/2 teaspoon Kosher salt
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon sumac
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/8 teaspoon allspice

Steps:

  • Place ground beef in a large bowl.
  • Add onion, garlic and parsley to a food processor and process until very finely minced scraping down sides as needed. Mixture should almost start to liquefy (just past the point of a very fine mince).
  • Transfer the onion mixture to the bowl with the beef and add all the spices.
  • Mix well using clean hands until all the ingredients are fully incorporated. Place the bowl in the refrigerator for 10 minutes while you preheat the grill.
  • Preheat an outdoor grill to medium high heat (450-500°F) and lightly grease the grates with a high smoke point oil like avocado oil.
  • Remove the beef mixture from the refrigerator and form the beef into an oblong shape on skewers (*see note). Using 6 to 8 skewers, repeat until beef mixture is used up.
  • Carefully place each skewer on the preheated and greased grill. Grill for about 6-8 minutes.
  • Gently flip skewers when meat pulls away from the grates easily and grill marks have formed on the bottom. Grill on the other side for an additional 3-4 minutes until cooked through.
  • Transfer the kabobs to a plate and let rest for a few minutes before serving.
  • Pour any accumulated juices over the kabobs when serving and enjoy with your favorite sides.

Nutrition Facts : Calories 324 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 276 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

KOFTA KEBABS WITH TZATZIKI



Kofta Kebabs with Tzatziki image

Whether it's Indonesian satay, French brochette, or Turkish kebab, food on a stick is just plain fun. "Kofta" refers to kebabs made with ground rather than cubed meat.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 22

4 cloves garlic
1 teaspoon kosher salt, plus a pinch
1 pound ground beef chuck or lamb
3 tablespoons grated onion
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
Freshly ground black pepper
Olive oil, for brushing the grill
Tzatziki, recipe follows
Grilled flat bread
2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt
1 medium cucumber, peeled, halved, and seeded
2 teaspoons kosher salt, plus a pinch
1/2 clove garlic
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon dried mint, crumbled

Steps:

  • Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
  • Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
  • Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.
  • If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
  • Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
  • Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.

Related Topics