Kofta Meshweya Recipes

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YOGURTLU KEBAB - KOFTA WITH TOMATO SAUCE AND YOGURT



Yogurtlu Kebab - Kofta With Tomato Sauce and Yogurt image

Adapted from, 'The New Book of Middle Eastern Food' by Claudia Roden. This is a delicious turkish recipe, traditionally it is served over toasted pita croutons but I like to serve it over the middle eastern rice and lentil dish called 'mujadarra'. You will need to use a kofta recipe, or you can use 'Kofta Meshweya' (#451292) recipe which is what I use when I make this.

Provided by umisa

Categories     Meatballs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 (400 g) cans chopped tomatoes
1 tablespoon olive oil
salt and pepper, to taste
1 teaspoon sugar
1 teaspoon paprika, you may need more
1 pita bread
2 1/2 cups plain yogurt
1/2 lemon, juice of
1 garlic clove, crushed
1 teaspoon dried mint
salt and pepper, to taste
2 -3 tablespoons pine nuts, toasted
2 tablespoons parsley, finely chopped

Steps:

  • Put the tomatoes in a pan with the olive oil, paprika, salt and pepper and sugar and cook over a medium heat for about 15 minutes.
  • Add the meatballs from recipe #451292, bring the sauce to a simmer, and cook the sauce and meatballs for another 15 minutes, or until they are cooked through.
  • If you are using the toasted pita, then toast it under the broiler until brown and crisp. Break it into small pieces.
  • In each individual bowl, put a quarter of the toasted pita pieces, tomato sauce and meatballs over it and top with a layer of the yogurt.
  • Garnish with the pine nuts, and finely chopped parsley.

KOFTA MESHWEYA



Kofta Meshweya image

From the book, 'The New Book of Middle Eastern Food' by Claudia Roden. I like to make these into small meatballs, and cook it in the tomato sauce on my recipe 'Yogurtlu Kebab' with yogurt and rice!

Provided by umisa

Categories     Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs ground lamb or 1 1/2 lbs beef
1 bunch parsley, finely chopped
1 -2 medium onion, finely chopped (or grated)
salt and pepper, to taste
of fresh mint, finely chopped
1 teaspoon baharat
1/2 teaspoon cumin
1/2 teaspoon coriander powder

Steps:

  • In a food processor, or by hand, finely chop the onions, and herbs.
  • Add onions and herbs to the ground meat, season with salt and pepper, and mix together.
  • If you are making meatballs, roll into little balls and fry in a little bit of oil, on high heat, until brown.
  • Add to whatever sauce you like, continue cooking until meatballs are fully cooked.
  • OR you can wrap the meat around skewers.
  • Place the skewers on an oiled grill, or on a rack under the broiler.
  • cook for about 8 minutes, turning over once or more, cooking until lightly browned.

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