Kofta Meshweya Food

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.

YOGURTLU KEBAB - KOFTA WITH TOMATO SAUCE AND YOGURT

Yogurtlu Kebab - Kofta With Tomato Sauce and Yogurt image

Adapted from, 'The New Book of Middle Eastern Food' by Claudia Roden. This is a delicious turkish recipe, traditionally it is served over toasted pita croutons but I like to serve it over the middle eastern rice and lentil dish called 'mujadarra'. You will need to use a kofta recipe, or you can use 'Kofta Meshweya' (#451292) recipe which is what I use when I make this.

Provided by umisa

Categories Meatballs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 (400 g) cans chopped tomatoes
1 tablespoon olive oil
salt and pepper, to taste
1 teaspoon sugar
1 teaspoon paprika, you may need more
1 pita bread
2 1/2 cups plain yogurt
1/2 lemon, juice of
1 garlic clove, crushed
1 teaspoon dried mint
salt and pepper, to taste
2 -3 tablespoons pine nuts, toasted
2 tablespoons parsley, finely chopped

Steps:

Put the tomatoes in a pan with the olive oil, paprika, salt and pepper and sugar and cook over a medium heat for about 15 minutes.
Add the meatballs from recipe #451292, bring the sauce to a simmer, and cook the sauce and meatballs for another 15 minutes, or until they are cooked through.
If you are using the toasted pita, then toast it under the broiler until brown and crisp. Break it into small pieces.
In each individual bowl, put a quarter of the toasted pita pieces, tomato sauce and meatballs over it and top with a layer of the yogurt.
Garnish with the pine nuts, and finely chopped parsley.

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