morsels45

morsels45 said

Kofta

Spiced mince round a skewer, grilled until the edges blacken.

Kofta
Photo: Fabienkhan, CC BY-SA 2.5, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make kofta

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

On skewers, over fire

40 minutes · serves 4 · Easy

What you need

  • 600g lamb mince, 20% fat
  • 1 onion, grated and squeezed dry
  • 4 garlic cloves
  • A large bunch of parsley, chopped fine
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cinnamon
  • 2 tbsp breadcrumbs
  • Flat skewers

What you do

  1. 1Squeeze the grated onion properly dry in a cloth. Wet onion makes the mix slide off the skewer, which is the one way this goes wrong.
  2. 2Mix everything and then knead it hard for 3 minutes until it goes sticky and pale. That kneading is what makes it hold.
  3. 3Rest in the fridge 30 minutes, then mould round flat skewers, squeezing rather than rolling.
  4. 4Fierce heat, 3 minutes a side, turned once only. Moving them about is how they fall off.
  5. 5Flatbread, yoghurt, raw onion with sumac.

In tomato sauce

45 minutes · serves 4 · Easy

What you need

  • 600g mince mixture as above, rolled into balls
  • 1 tin tomatoes
  • 1 onion
  • Garlic
  • Cumin
  • Olive oil

What you do

  1. 1Brown the koftas all over and lift them out.
  2. 2Onion, garlic and cumin in the fat, then the tomatoes, simmered 15 minutes.
  3. 3Koftas back in for 15 minutes. Rice or bread.