Kofta Meatloaf Food

ARMENIAN STYLE KUFTA WITH POTATOES AND TOMATOES RECIPE

Steps:

• Turn on the broiler. Soak the bread in milk until all milk is absorbed, then mash it into a paste
• Process the parsley in a food processor and add to a large bowl with ground lamb and set aside.
• Process onion and garlic until very finely chopped. Add to bowl with bread and lamb mixture.
• Add the salt, cumin, sumac, cayenne pepper, allspice, pepper and mace and mix gently until the ingredients are well-combined.
• Put the mixture into a casserole dish and place under the broiler until browned, about 15 minutes.
• Remove from oven and reduce heat to 375 F.
• Slice the potato and tomato into pieces about 1/4-inch thick and add to the meat mixture, first a layer of potatoes and then of tomatoes.
• Cover the casserole with aluminum foil or a lid and cook on the middle rack of the oven for 40 minutes.

KOFTA MEATLOAF

Steps:

• Mix onion and parsley. It's easiest in a food processor.
• Add all other ingredients, except tomatoes and mix well.
• Place in a 9x9 pan, distributed evenly.
• Bake at 350 for 15 minutes.
• Arrange tomato slices on top of meat mixture. Continue baking for 45 minutes at 350.
• Allow to cool before slicing.

LAMB KOFTAS

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.

KOFTA KEBABS

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.