MIDDLE EASTERN LAMB KOFTA
Made with fragrant spices, roasted nuts, herbs and aromatics, this lamb kofta will take your taste buds on an adventure.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 6 (about 28 golf ball-sized meatballs)
Number Of Ingredients 14
Steps:
- Place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients, and set aside to cool. (Don't leave the nuts in the pan, as the residual heat may cause them to burn.)
- Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first). Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.
- To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined.
- Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and ½-inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet and cover with plastic wrap, then refrigerate until ready to cook.
- Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side or until cooked through. Serve with tzatziki and hummus.
- Note: If you like your kofta spicy, reserve some of the seeds from the jalapeño pepper and add them with the vegetables. Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
- Make-Ahead: The patties can be made and refrigerated up to two days ahead of time.
- Freezer-Friendly Instructions: The uncooked patties can be frozen for up to three months. (Freeze the patties on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
Nutrition Facts : ServingSize 4 meatballs, Calories 438, Fat 36 g, Carbohydrate 4 g, Protein 23 g, SaturatedFat 14 g, Sugar 1 g, Fiber 1 g, Sodium 382 mg, Cholesterol 95 mg
LAMB KOFTA BURGERS WITH SUMAC YOGURT SAUCE
Tasty grilled Kofta Burgers, taking simple ingredients and elevating them!
Provided by Cosette's Kitchen
Categories meat
Time 20m
Number Of Ingredients 10
Steps:
- In a large bowl, add your ground lamb, onion, tomato, parsley and spices.
- Using clean hands, mix all the ingredients together until all are combined.
- Begin shaping into round burger shaped patties, about 1/4 pound each. You should be able to make 6 burgers with 1.5 pounds.
- Make a hole in the center of your burger with your finger, this is supposed to help with keeping the burger the same size and not shrinking.
- Place on heated medium/high grill for about 3-4 minutes on each side for medium-well.
- Remove from heat and assemble on your choice of bread. Add lettuce, tomato, onion, yogurt sumac sauce and even some feta cheese for an added bonus.
- Enjoy!
LAMB KOFTA WITH LABNEH DIP
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make the meatballs: Mix the lamb and beef with the onion, garlic, breadcrumbs, 1/4 cup water, the parsley, mint, 1 1/2 teaspoons salt, the paprika, cumin, sumac, allspice and a few grinds of pepper until just combined. Form into 1 1/2-inch meatballs (about 20).
- Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning, until browned and cooked through, 12 minutes.
- Meanwhile, make the dip: Mix the labneh with the lemon juice in a bowl; season with salt. Drizzle with olive oil and sprinkle with sumac. Transfer the meatballs to a platter and sprinkle with mint. Serve with the dip.
MUSHROOM-LAMB KOFTA
This recipe is sponsored by Mushroom Council. These kebabs are traditionally made with ground lamb or beef, and they're loaded with meaty, juicy flavor. In this version, rich oyster mushrooms add even more flavor and juiciness.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a medium nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and any liquid released from the mushrooms has cooked off, 4 to 5 minutes. Transfer to a plate and refrigerate until cooled.
- Soak twelve 6-inch wooden skewers in water (or use metal skewers). Preheat a grill to medium high. Combine the lamb, parsley, onion, garlic, cumin, sumac, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl. Add the cooled mushrooms and mix well with your hands. Divide the mixture into 12 roughly shaped ovals. Press each oval onto a skewer and form into a 1/2-inch-thick rectangular log (about 4 inches long and 1 inch wide) around the skewer. Transfer to a plate or small baking sheet.
- Brush the grill lightly with olive oil. Grill the skewers, turning once, until the meat is marked and just cooked through, about 2 minutes per side. Serve with hummus, baba ghanoush, pita, tabbouleh and/or yogurt.
LAMB AND SUMAC KOFTAS
Lamb, apricot and date Koftas given an extra lift with the use of Sumac (Somaq) and Ras El Hanout (Moroccan spice mix)
Provided by BonusMeals
Categories Meatballs
Time 25m
Yield 12 Koftas, 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large bowl and mix thoroughly by hand. The soy sauce is used in place of salt, apparently it doesn't dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2).
- Cover with cling film and place in the fridge for at least an hour.
- Take a handful of the mix, place on wooden skewers and mould to shape.
- Grill/BBQ turning gently every couple of minutes until browned and cooked through.
Nutrition Facts : Calories 444.5, Fat 30.5, SaturatedFat 13.1, Cholesterol 122.2, Sodium 354.3, Carbohydrate 18.7, Fiber 1.8, Sugar 11.8, Protein 23.6
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