MIDDLE EASTERN LAMB KOFTA
Made with fragrant spices, roasted nuts, herbs and aromatics, this lamb kofta will take your taste buds on an adventure.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 6 (about 28 golf ball-sized meatballs)
Number Of Ingredients 14
Steps:
- Place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients, and set aside to cool. (Don't leave the nuts in the pan, as the residual heat may cause them to burn.)
- Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first). Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.
- To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined.
- Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and ½-inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet and cover with plastic wrap, then refrigerate until ready to cook.
- Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side or until cooked through. Serve with tzatziki and hummus.
- Note: If you like your kofta spicy, reserve some of the seeds from the jalapeño pepper and add them with the vegetables. Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
- Make-Ahead: The patties can be made and refrigerated up to two days ahead of time.
- Freezer-Friendly Instructions: The uncooked patties can be frozen for up to three months. (Freeze the patties on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
Nutrition Facts : ServingSize 4 meatballs, Calories 438, Fat 36 g, Carbohydrate 4 g, Protein 23 g, SaturatedFat 14 g, Sugar 1 g, Fiber 1 g, Sodium 382 mg, Cholesterol 95 mg
LAMB AND SUMAC KOFTAS
Lamb, apricot and date Koftas given an extra lift with the use of Sumac (Somaq) and Ras El Hanout (Moroccan spice mix)
Provided by BonusMeals
Categories Meatballs
Time 25m
Yield 12 Koftas, 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large bowl and mix thoroughly by hand. The soy sauce is used in place of salt, apparently it doesn't dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2).
- Cover with cling film and place in the fridge for at least an hour.
- Take a handful of the mix, place on wooden skewers and mould to shape.
- Grill/BBQ turning gently every couple of minutes until browned and cooked through.
Nutrition Facts : Calories 444.5, Fat 30.5, SaturatedFat 13.1, Cholesterol 122.2, Sodium 354.3, Carbohydrate 18.7, Fiber 1.8, Sugar 11.8, Protein 23.6
MUSHROOM-LAMB KOFTA
This recipe is sponsored by Mushroom Council. These kebabs are traditionally made with ground lamb or beef, and they're loaded with meaty, juicy flavor. In this version, rich oyster mushrooms add even more flavor and juiciness.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a medium nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and any liquid released from the mushrooms has cooked off, 4 to 5 minutes. Transfer to a plate and refrigerate until cooled.
- Soak twelve 6-inch wooden skewers in water (or use metal skewers). Preheat a grill to medium high. Combine the lamb, parsley, onion, garlic, cumin, sumac, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl. Add the cooled mushrooms and mix well with your hands. Divide the mixture into 12 roughly shaped ovals. Press each oval onto a skewer and form into a 1/2-inch-thick rectangular log (about 4 inches long and 1 inch wide) around the skewer. Transfer to a plate or small baking sheet.
- Brush the grill lightly with olive oil. Grill the skewers, turning once, until the meat is marked and just cooked through, about 2 minutes per side. Serve with hummus, baba ghanoush, pita, tabbouleh and/or yogurt.
LAMB KOFTA KEBABS FROM JAMIE OLIVER
I saw this on Jamie at Home the other day and I thought, what with it being BBQ season, I'd give them a go. Unfortunately, as soon as I bought the lamb, the weather changed and I ended up cooking them in the oven. They'd definitely be better on a BBQ, but I wasn't going out in the rain! I found them quite difficult to handle without them breaking up when raw. They were easier after sitting in the fridge for a while, but you still have to be super careful. If you don't support the meat (ie if you try to pick them up with the skewer) they tend to fall right off. Try rolling them onto the BBQ - once they're cooked, they're fine! I couldn't find sumac, so I used the zest of one lemon instead, which was a good substitution.
Provided by Snowbunny Andorra
Categories Lamb/Sheep
Time 2h6m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put the pistachios into a blender and chop until they're all about half size.
- Add the lamb and thyme, along with most of the cumin, chili and sumac (or lemon zest) (reserve a little for sprinkling on the made-up kebab). Add salt and pepper to season.
- Pulse until it's mixed and looks like a chunky mince. If you don't pulse, you'll end up with a puree).
- Shape onto four metal skewers, so you have four sausage shapes. Dimple the kebabs with your fingers to improve the cooked texture.
- Place in the fridge for a couple of hours to "set" the meat a little.
- Put kebabs onto a very hot barbecue and cook until nicely golden.
- Meanwhile, in a bowl, mix the sliced onion with a good pinch of salt and pepper, and a squeeze of lemon juice, which will take the edge off the onion.
- Just before the kebabs are ready, add the salad leaves, mint and parsley to the bowl and mix together. Add another pinch of salt and pepper, drizzle with olive oil and another squeeze of lemon.
- Warm your tortillas on the griddle (or in the microwave for a few seconds).
- Place a spoonful of the salad mix in the middle, top with a kebab and a dollop of creme fraiche, and sprinkle with a little of the left over spices. Drizzle with a little olive oil, wrap up and eat, delish!
Nutrition Facts : Calories 780.1, Fat 42.2, SaturatedFat 17.4, Cholesterol 110.5, Sodium 848, Carbohydrate 69, Fiber 7.4, Sugar 3.8, Protein 32.6
LAMB KOFTAS
With only five ingredients, these lean meatballs couldn't be any easier to make.
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
- To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
- Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.
Nutrition Facts : Calories 141 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.15 milligram of sodium
More about "lamb and sumac koftas recipes"
SUMAC LAMB KOFTA – BIG ON FLAVOUR
From bigonflavour.com
5/5 (1)Estimated Reading Time 1 minServings 2
BEEF KOFTA RECIPE (KEBAB BEEF OR LAMB) | HILDA'S …
From hildaskitchenblog.com
NADIA LIM'S AUTHENTIC LAMB KOFTAS | STUFF.CO.NZ
From stuff.co.nz
KOFTA KEBAB RECIPE (WITH VIDEO) | THE MEDITERRANEAN …
From themediterraneandish.com
LAMB KOFTAS WITH YOGHURT DRESSING | RECIPETIN EATS
From recipetineats.com
EASY LAMB KOFTAS RECIPE WITH MINT AND YOGHURT DIP
From tamingtwins.com
WHAT TO SERVE WITH LAMB KOFTAS {22 IDEAS & RECIPES!}
From thestoriedrecipe.com
TURKISH LAMB KOFTA KEBABS | RECIPETIN EATS
From recipetineats.com
LAMB KOFTA BURGERS WITH SUMAC YOGURT SAUCE - COSETTE'S …
From cosetteskitchen.com
RECIPE: LAMB KOFTA PITA POCKETS WITH SUMAC YOGHURT
From stuff.co.nz
GRILLED LAMB | LAMB RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
YOTAM OTTOLENGHI’S RECIPES FOR MOTHER’S DAY | FOOD
From theguardian.com
SPICY MINCED LAMB KOFTA KEBAB RECIPE (GIAOURTLOU)
From mygreekdish.com
LAMB KOFTA WITH TOMATO RICE AND SUMAC FRIED ONIONS
From gourmettraveller.com.au
LAMB KOFTA RECIPE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
HOW TO MAKE AUTHENTIC LAMB KOFTA KEBABS - MRSFOODIEMUMMA
From mrsfoodiemumma.com
KOFTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LAMB KOFTA BALLS WITH PINE NUTS - WHOLESOME COOK
From wholesome-cook.com
LAMB AND SUMAC KOFTAS RECIPE - FOOD.COM | RECIPE | KOFTA RECIPE ...
From pinterest.com
BLACK SHEEP LAMB KOFTA WITH CITRUS SUMAC YOGURT
From blacksheepfoods.com
LEBANESE LAMB KOFTA RECIPE (KAFTA/KOFTA KEBABS)
From alphafoodie.com
LAMB KOFTA WITH TOMATO RICE AND SUMAC FRIED ONIONS | RECIPE
From pinterest.com.au
LAMB KOFTAS WITH HERB YOGHURT AND GRIDDLED FLATBREAD
From onceuponafoodblog.com
EASY LAMB KOFTAS RECIPE - FUSS FREE FLAVOURS
From fussfreeflavours.com
LAMB KOFTA RECIPE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
LAMB KOFTA RECIPE - JUSTIN CHAPPLE | FOOD & WINE
From foodandwine.com
SUMAC LAMB KOFTA WITH CORIANDER FLATBREADS RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
LAMB KOFTA RECIPE FROM NEW TV SHOW CHEF'S LINE. - YUMMY TUMMY
From yummytummyaarthi.com
JAMIE OLIVER’S RECIPE FOR LAMB KOFTAS – WATCH RECIPE INGREDIENTS
From aboutyousoliver.meetrecipes.com
LAMB KOFTA KEBABS WITH FRESH HERBS - ALL WAYS DELICIOUS
From allwaysdelicious.com
SYRIAN LAMB KOFTAS IN TAHINI SAUCE (LAHME BI SAYNIYI) - KAVEY EATS
From kaveyeats.com
LAMB KOFTA - MERECIPES.COM
From merecipes.com
LAMB AND SUMAC KOFTAS RECIPE - WEBETUTORIAL
From webetutorial.com
LAMB KOFTAS - TOM KERRIDGE
From tomkerridge.com
JAMIE OLIVER'S LAMB KOFTAS - ONE GIRL AND HER THERMIE
From onegirlandherthermie.co.uk
LAMB AND SUMAC KOFTAS RECIPE - FOOD.COM | RECIPE | KOFTA RECIPE, …
From pinterest.com
EASY LAMB CHOPS RECIPE WITH ZESTY MARINADE AND HERB SALAD
From eye-swoon.com
LAMB KOFTA RECIPE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
LAMB KOFTA WITH TZATZIKI AND CILANTRO HUMMUS – TREKS & BITES
From treksandbites.com
RECIPE: LAMB KOFTA PITA POCKETS WITH SUMAC YOGHURT
From pinterest.nz
LAMB KOFTA RECIPE (STOVE-TOP, BROILER OR GRILL) — ZESTFUL KITCHEN
From zestfulkitchen.com
LAMB AND SUMAC KOFTAS RECIPE - FOOD.COM | RECIPE | KOFTA RECIPE ...
From pinterest.co.uk
MIDDLE EASTERN KOFTA KEBAB RECIPE - CHEF BILLY PARISI
From billyparisi.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #appetizers #main-dish #lamb-sheep #african #easy #beginner-cook #moroccan #meat #meatballs
You'll also love