Turkish Kofta Kebabs Food

TURKISH KOFTA RECIPE

Steps:

• Traditionally we make the kofte mixture by hand by grating the onions, chopping fresh herbs if used, and mixing the other ingredients in a bowl well. But you can easily do these steps in a food processor. If your food processor isn't so big you can only chop the onion and parsley and continue mixing in a bowl
• In a food processor add onion cut in four, parsley. If you are using stale bread soak it in water to soften then squeeze out excess water and add to the onion parsley mixture. Process until they have fine pieces, avoid over-processing, and don't make it like a puré.
• Add the ground meat, spices, and baking soda if using. Drop 3-4 drops of lemon juice over the baking soda and mix everything by pulsing until is it evenly incorporated.
• Dip your hand into the water from time to time and get smaller than mandarine size mixture and first shape into a ball and press it to make a disk. It comes together when cooks and becomes thicker so consider that while shaping.
• Heat the cast iron griddle or non-stick frying pan or grill. Brush it with vegetable oil. Add kofte pieces leaving space between them and cook on medium heat until both sides and inside are fully cooked.
• Meanwhile cut the tomatoes in big wedges and cook on the griddle or grill with green peppers.
• Serve the koftes with pilav and grilled veggies. You can also make coban salad, or cacik (yogurt-cucumber sauce) to serve.

TURKISH KOFTA KEBABS

Steps:

• #.
• Cover eight bamboo skewers with cold water and leave them to soak.
• Put the minced chicken into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together.
• Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers.
• heat the grilled pan and Brush the kofta with oil .and cook on medium heat.
• turning occasionally, until browned all over and cooked through.
• serve with pitta and yogurt.

GROUND CHICKEN/TURKEY KOFTA KEBABS

Steps:

• Mince garlic.
• Shred onion and pepper.
• Mix all ingredients together with a spoon till evenly mixed. You can put in the refrigerator from 30 to 24 hours.
• Use water on hands and form on skewers.
• Cook them on preheated lightly oiled grill, pan, broil, turning every 2 minutes until completely cooked. 6-10 minutes.

TURKISH MEATBALLS (KOFTA)

Steps:

• Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
• Whizz until finely crumbed.
• Add the ground lamb and the egg, and process until blended.
• Add the spices, garlic and parsley.
• Process the meat well to achieve a fine texture.
• Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
• You may cook them at once, or refrigerate the mixture for several hours.
• (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
• The meatballs should be stirred several times, the patties turned once.
• Remove them with a slotted spoon to drain.
• Serve the meatballs hot or at room temperature as an appetizer.
• Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.

TURKISH KOFTA KEBABS WITH MINTED YOGURT AND CARROT, CUMIN SALAD

Steps:

• Soak skewers in cold water for half and hour.
• Add lamb, onion, garlic, chilli and parsley to a bowl. Season with salt and pepper. Mix with hands until all is combined.
• Divide into 8 portions and mould into sausage shapes around skewers. Chill for minimum of 30 minutes or overnight.
• For the minted yogurt, mix yogurt with mint. Season to taste with salt and pepper, and set aside.
• For carrot and cumin salad, peel and shred the carrot and turnip in a food processor. Toss into a bowl with oil, cumin and lemon juice.
• Brush koftas well with oil and lightly oil a griddle or frying pan. Fry koftas in batches over medium heat in a preheated pan about 5 minutes until browned all over and cooked through.
• Layer tomato slices, then salad then koftas onto 4 plates. Serve yogurt along side.