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Introducing one of the more common of the world’s cuisines, kofta (meatball); a sophisticated delicacy that varies in taste and texture depending on the region.
Also known Kafta, or Kafka, it is often referred to as the Middle Eastern equivalent of a hamburger. Yes, it’s made with ground beef, ground lamb, or both, but that’s about the extent of the similarities.
It is similar to sausage but without the casing. Sure, you can make this into patties like a burger and eat it on a bun, and I suppose that would be a burger, but you usually eat it as is or in pita roll-ups.
Origin of Kofta
Recipes for this dish first appear in the earliest Arab cookbooks. The earliest recipes call for large ground lamb meatballs triple-glazed in a saffron and egg yolk mixture.
This glazing technique spread to the West, where it is known as “gilding” or “endoring.” Koftas made their way to India, where nargisi kofta were served at the Moghul court, according to Alan Davidson.
From the Indian subcontinent to Central Asia, the Middle East, the Balkans, and northern Africa, this dish can be found.
What Is The Difference Between Kebab and Kofta?
Both are meatballs made from ground lamb, veal, beef, or a combination of all three.
Kebab is sold on the street or in kebab shops, and is frequently served with pita, chopped salad, onions, and tahini sauce; kebab is typically made on skewers, whereas kofta is usually handmade. Kofta can be cooked in a curry or masala sauce on the stovetop.’
The meat is ground with mild garam masalas and vegetables before being formed into golf ball-sized meatballs and simmered to tender perfection in a saalan sauce (curry).
Some suggestions for Amazon links to “Good Cook 11.75-inch Bamboo Skewers”.
Egyptian Kofta
Equipment
- Food Processor
Ingredients
- 500 g lamb
- 1 onion diced
- ¼ tsp dried chili flakes
- 2 tbsp chopped fresh mint
- 2 `tbsp chopped fresh flat-leaf parsley
- 1 tsp paprika
- 5 clove garlic crushed
- 1 tsp ground ginger
- 1 tsp ground cumin
- ½ tsp ground coriander
Instructions
- In a ziped bag , combine the mince, onion, garlic, mint, parsley, chilli flakes, paprika, ginger, cumin and coriander.
- Use a food processor to ground the mixture of meat.
- Shape small handfuls of the mixture into short sausages, and slide them onto metal skewers (or soaked bamboo skewers). Place them onto a lined baking tray and refrigerate covered for 20 minutes.
- Heat an oiled barbecue plate to high. Place the koftas on the surface and reduce the heat to a low setting. Cook for 20 minutes, turning koftas occasionally, or until cooked through.
- Transfer the cooked koftas to a tray and cover with foil. Allow to rest for 5 minutes and serve with your choice of salad, bread, and other sides.
