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The Kofta

The Fried Kofta 

Kofta is considered one of the ancient Syrian and Lebanese dishes whose preparation has spread all over the world, as this dish is distinguished by its delicious taste that consists of marinated minced meat and spices, and this type of food is prepared in more than one way to grill it in the oven, or on coal, and it can be fried, Therefore, in this article, we will talk about how to make kofta on coal.

Preparation time is 20 minutes.
Serves 7 people.

The Ingredients:

Four hundred grams of fine meat.
A tablespoon of olive oil.
A medium grain of onion, finely chopped.
A teaspoon of chopped ginger.
2 cloves of crushed garlic.
A horn of finely chopped pepper.
Half a cup of finely chopped parsley.
Half a cup of finely chopped coriander.
The medium grain of carrots, grated.
A teaspoon of fine coriander.
A teaspoon of turmeric.
A teaspoon and a half of salt.
A teaspoon of meat spices.
Half a teaspoon of crushed chili.
A quarter cup of finely chopped dill.

Ingredients for coverage:

Pinch of black pepper.
Pinch of salt.
Two large eggs.
Two cups of rusk.
Corn oil for frying.

The Method:

Here are other recipes from our site.

Put the meat and oil in a medium-sized saucepan, put the pot on medium heat and stir for four minutes until the meat is dry, then add onions, stirring until the onions soften, add ginger and garlic, and stir until the garlic softens.
Add pepper, coriander, carrots, parsley, turmeric, dill, coriander, salt, spices, and hot sauce, stir on the fire for a minute until the ingredients absorb the flavor of the spices.
Stir until the ingredients are well mixed and get a knit kofta, and leave the mixture until it cools before shaping (the mixture can be placed inside the fridge).
Form kofta into tablets or as the desired size.
Place the eggs in a deep dish, then add salt and pepper and whisk slightly using a fork.
Put the rusk inside a large plate.
Put a disc of the kofta with eggs until you cover it with a light layer, then transfer it to the rusk, and stir until you cover it with a light layer.
Put the tablets on a tray lined with butter paper or wax paper, and place them in the fridge for an hour so that they stick together and do not crumble during frying.
Put a little corn oil inside a large frying pan, and put the skillet over medium heat until it gets hot.
Put several tablets from the kofta inside the pan, wait for a minute, then turn the tablets on the other side, and fry the tablets of the kofta until they acquire a golden color, then transfer them on kitchen paper until you get rid of the excess oil, and serve hot.

kofta on charcoal:

The Ingredients:

A kilogram of coarsely minced meat.
A quarter of a kilogram of lamb fat.
Two medium-sized heads of grated onion.
Eight teaspoons of rice.
Half a cup of tomato juice.
Half a tablespoon of baking powder.
Two teaspoons of finely chopped parsley.
Salt, to taste.
Half a tablespoon each of black pepper, meat spice, nutmeg, onion powder, garlic powder, and Chinese salt.
Half a teaspoon of cinnamon.
Half a teaspoon of cloves.

The Method:

Soak the rice with water in a bowl for a quarter of an hour, then filter it from the water.
Chop the rice, and the fat roughly chops, using a food processor.
Squeeze the grated onion, and keep its water aside.
We flavor the onions with the existing spices.
Put the onion mixture over the meat mixture, then rub the ingredients well.
Divide the mixture into eight equal-sized balls, then put them in the fridge for three hours before grilling.
Mix onion water, baking powder, and tomato juice on a plate.
We take a ball of meat, shape it into a skewer, wet our hand with the onion water mixture, then extend the ball over the skewer, and repeat this step on the rest of the balls.
Grill the kofta skewers over the coal, stirring from time to time until the meat is tender.
Sprinkle an appropriate amount of chopped parsley in the serving dish, then remove the skewers from the coal, and put them in the serving dish, with Arabic bread, French fries, and tahini salad.

These were several ways to make kofta and we hope that you like it.