Kofta Chalao Recipes

KOFTA KEBABS

Kofta Kebabs image

These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.

Provided by SRKELZ

Categories Meat and Poultry Recipes Lamb Ground

Time 1h20m

Yield 28

Number Of Ingredients 13

Ingredients

4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
½ tablespoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes

Steps:

Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
Preheat an outdoor grill for medium heat, and lightly oil grate.
Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g

AFGHANISTAN: KOFTA CHALLOW

Afghanistan: Kofta Challow image

This recipe is from week two of my food blog, "Travel by Stove." I am attempting to cook one meal from every country in the world, and Afghanistan is my second stop. Kofta Challow is basically lamb meatballs cooked in a flavorful onion-tomato based sauce. It is traditionally served with basmati rice.

Provided by GiddyUpGo

Categories Curries

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb lamb, minced
1 medium onion, minced
4 garlic cloves, finely chopped
1 egg (whole)
1 tablespoon instant chicken bouillon granules
2 teaspoons ground coriander
1/2 teaspoon ground black pepper
2 cups water
2 tablespoons tomato paste
1 tablespoon instant chicken bouillon granules
2 teaspoons paprika
1 tablespoon ground coriander
1 tablespoon cumin
2 tablespoons oil (or enough to cover the bottom of a large pot)
2 medium onions, finely chopped

Steps:

Put the minced lamb, onions, garlic, egg, powdered chicken stock, coriander and black pepper into a large glass bowl. Mix with your hands until all the ingredients are well incorporated. The mixture will be wet.
Shape the mixture into 2-inch meatballs and set aside.
Mix the tomato paste and remaining spices with the water until everything is dissolved.
Cook the finely-chopped onions in the oil until they are a light to medium brown color. Take care not to burn.
Add the water/tomato/spice mixture to the pot. Gently place the meatballs into the water. Try not to let them touch each other. They should be about 2/3rds submerged; if not, add a little more water.
Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Check frequently to make sure the meatballs aren't burning.
After 20 minutes, gently turn each meatball over. Replace the lid but leave it cracked so the steam can escape. You want to boil off most of the water, leaving a thick sauce behind.
Serve with basmati rice.

Nutrition Facts : Calories 321.9, Fat 20.6, SaturatedFat 6.1, Cholesterol 107.4, Sodium 1865.7, Carbohydrate 14.7, Fiber 3.4, Sugar 4.7, Protein 20.8

KAFTA (BBQ)

Kafta (BBQ) image

The yummiest preparation mixture for ground beef EVER! I have made this Lebanese Meat for all of my friends and family and have HAD to leave the recipe with everyone! Meat mixture can be used for everything... meatballs, meatloaf, BBQ skewers, BBQ'd hamburgers. FOR BEST, AUTHENTIC LEBANESE TASTE, DO NOT OMIT OR SUBSTITUTE INGREDIENTS (until you have made it this way ;P )

Provided by Lebanese Cuisine

Categories World Cuisine Recipes Middle Eastern Lebanese

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ pounds lean ground beef
1 medium onion, grated
½ cup finely chopped fresh parsley
¼ teaspoon cayenne pepper
¼ teaspoon ground allspice
1 teaspoon salt, or to taste
¼ teaspoon black pepper
6 wooden or metal skewers

Steps:

Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 2.3 g, Cholesterol 74.3 mg, Fat 13.9 g, Fiber 0.5 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 459.1 mg, Sugar 0.9 g

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