BAKED KAFTA
Make and share this Baked Kafta recipe from Food.com.
Provided by Joey Jabaley
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Set oven at 375.
- Combine meat, onion, 1 tsp. salt, pepper and parsley.
- Mix well.
- Form into 1 1/2 inch balls then flatten into patties and fry slightly in a skillet with the oil, turning over once, (do not cook through).
- Remove from skillet and place in a baking or casserole dish.
- Combine remaining ingredients and add to meat patties.
- Stir gently.
- Bake for 45-60 minutes or until carrots are tender.
- Serve with rice pilaf.
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
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.
GRILLED KOFTA KEBABS
Kofta is a classic dish found throughout the Middle East, Mediterranean, Balkans and Southeast Asia. The word kofta comes from the Persian word koofteh, which means pounded meat. Kofta is typically made with ground meat such as lamb, beef or even chicken (although there are vegetarian and fish versions too), which is mixed with herbs and spices and shaped into balls or cylinders. I make my kofta using a combination of lamb and beef with warm spices such as cinnamon and allspice, then skewer and grill them for a nice smoky flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the kofta: Place 16 to 20 wooden skewers in a container of water and press down to make sure they're fully submerged, then soak for at least 1 hour.
- Grate the onion into a large bowl. Tear the bread into pieces and add it to the grated onion. Add the milk and mix to make sure that the bread is fully soaked. Let it sit for 10 minutes.
- Discard any excess liquid in the bowl (if there is any). Add the beef and lamb and mix into the bread mixture with your hands. Add the parsley, allspice, cumin, paprika, salt, sumac, cinnamon, coriander, black pepper and garlic and mix to combine until the ingredients are well incorporated. Cover the bowl and refrigerate for 1 hour.
- For the yogurt sauce: Mix the yogurt with the lemon juice, salt, garlic and 1 tablespoon water in a bowl until smooth and combined. Cover and refrigerate until ready to serve.
- Prepare a grill for medium-high heat.
- Divide the meat mixture into 16 to 20 pieces and roll each piece into a cylinder. Press a skewer into each cylinder and shape the mixture around the skewer, making it about 1 inch thick. Place the skewers on a baking sheet lined with parchment paper.
- Lightly oil the grill grates. Grill the kofta until nicely grill-marked and just cooked through, 3 to 5 minutes on each side. Serve with the yogurt sauce, warm pita, tomatoes, parsley and onions.
KOFTA KEBABS WITH TZATZIKI
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
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.
KOFTA KABOBS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large bowl, put the ground meat, flattened in the bowl, add all the ingredients. Knead for at least 5 minutes until all is well mixed. Let the kofta rest for 20 to 30 minutes in a cool place to marinate.
- Wet your hand with water. Take the kofta and make a big cigar. Put on a long skewer, in the center. Repeat skewering until done. Cook over a charcoal grill. Serve hot.
KOFTA KEBABS
These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.
Provided by SRKELZ
Categories Meat and Poultry Recipes Lamb Ground
Time 1h20m
Yield 28
Number Of Ingredients 13
Steps:
- Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.
Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g
BAKED KOFTA BALLS IN TOMATO SAUCE
This recipe comes out of the Hare Krishna cookbook, The Higher Taste. I took a short cut and used organic tomato sauce from a jar instead of making my own. Of course home made is best. I also baked the Kofta balls instead of frying them in butter. I am only including the recipe for the Kofta Balls. I have changed some of the ingredients to suit my tastes. I didn't add any binder to this as the mixture was moist enough without it. Traditionally these Kofta balls are put over spaghetti, but I put them over Quinoa for something a little different.
Provided by Chef Joey Z.
Categories Grains
Time 45m
Yield 24 balls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 400'F.
- Coat the bottom of a 9x13 inch oven proof dish or pan with the 2 tablespoons of olive oil so all of it is well covered. If you want to use more then do, these balls will stick to the bottom.
- Grate the cauliflower and cabbage. I used my food processor and it saved a lot of time.
- Put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. Mix until well combined.
- Let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls.
- Roll into 1 inch balls. I found squeezing them back and forth in my hands worked well.
- Place the Kofta balls in the oiled casserole dish.
- Drizzle a little more olive oil over each Kofta ball.
- Bake in the oven for 20 minutes. The Kofta should be a nice golden colour when you remove them.
- Let them cool for a few minutes. If they stick gently slide a spatula under each ball to remove.
- Put the Kofta balls in another dish.
- Spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish. Place the Kofta balls on the sauce.
- Pour the rest of the sauce on top. I added a little water to the jar to get the rest of the sauce out. Let them sit for about one hour. The Kofta balls will absorb the sauce very well.
- You can reheat the Kofta balls in the microwave or in the oven.
- Bon Apetit!
Nutrition Facts : Calories 175.7, Fat 8.4, SaturatedFat 1.6, Cholesterol 2.7, Sodium 963.1, Carbohydrate 22.3, Fiber 5, Sugar 13.5, Protein 3.5
BAKED MALAI KOFTA
Healthier version of an Indian favorite. Found on showmethecurry.com. The website has a video showing you how it's made.
Provided by havent the slightest
Categories Curries
Time 1h10m
Yield 1 dish, 6 serving(s)
Number Of Ingredients 21
Steps:
- - For the Gravy:.
- Heat Oil in a medium pan.
- Add Onions and salt - saute until moisture is evaporated.
- Add Ginger and Garlic and cook for 1-2 minutes.
- Add Pureed Tomatoes and cook until Oil separates from the mixture.
- Add in Turmeric Powder, Cumin Powder, Coriander Powder, Red Chili
- Powder and Garam Masala - mix well.
- Add Evaporated Milk and stir.
- Add Milk to make the gravy to desired consistency.
- Add sugar to taste and check salt.
- Bring Gravy to a boil and switch off the stove.
- - For the Koftas:.
- In a microwave safe bowl, cook Peas and Carrot with 2-3 tablespoons of water for 3-4 minutes.
- Squeeze out all excess water from the above mixture.
- In a food processor with a chopper blade, process paneer.
- Add Boiled Potato and again process until a dough is formed.
- Remove dough from food processor and place into a bowl.
- Add Peas & Carrots, Cilantro, Cashews/Golden Raisins (reserve a little for garnishing), Salt, Coriander Powder, Cumin Powder and Chaat Masala - knead well.
- Line a baking tray with foil and spray with Cooking Oil.
- Roll Koftas into small Golf Ball size balls and place on baking tray.
- Lightly spray Cooking Oil on all of the koftas.
- Place tray in the oven and Broil on High until koftas turn a golden brown.
- Flip koftas to the other side and broil once again until golden brown.
- Remove koftas from oven and allow them to cool slightly.
- Arrange koftas in a casserole dish and cover them with the gravy.
- Garnish with remaining cashews and raisins.
- Cover the dish and bake in the oven at 350 degrees (F) for 15-20 minutes.
- Serve hot with Naan or Rice.
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