OVEN-BAKED KOFTA KEBABS (PAKISTANI-STYLE)
These delicious kebabs are guaranteed to be a big hit! This recipe has been in my husband's family for generations. Serve with basmati rice or naan.
Provided by sommer
Categories World Cuisine Recipes Asian Pakistani
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium-high heat. Saute onion until golden brown, about 5 minutes. Transfer onion and 1 tablespoon of the oil from the skillet to a food processor and puree until smooth. Reserve remaining oil in the skillet.
- Place onion puree, beef, egg, yogurt, garlic paste, ginger paste, coriander, salt, and red pepper in a bowl. Mix by hand to combine. Form beef mixture into 4 to 5-inch-long kebabs using oiled hands. Arrange in a baking pan.
- Saute cumin seeds in the reserved oil over medium-high heat until blackened, about 5 minutes. Stir in tomato sauce, and salt; cook until heated through, about 5 minutes more. Pour the sauce over the kebabs. Cover with aluminum foil.
- Bake in the preheated oven until beef is no longer pink in the center, about 20 minutes. Uncover and turn on the broiler. Broil until brown, about 5 minutes more.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 10.7 g, Cholesterol 112.1 mg, Fat 22.3 g, Fiber 2.4 g, Protein 22.5 g, SaturatedFat 6.9 g, Sodium 1990 mg, Sugar 4.4 g
PALESTINIAN KUFTA
Make and share this Palestinian Kufta recipe from Food.com.
Provided by Shu Shu
Categories Meat
Time 40m
Yield 6-8 skewers, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Make sure your minced items (onion, parsley, garlic, jalepeno) are very fine.
- Mix all items together like a meatloaf, until incorporated fully.
- Press meat onto wooden skewers, about the thickness of bratwurst. If the meat sticks to your hands, it may help to slightly wet them.
- These are best grilled outside, make sure not to over cook.
- You can also add extra jalepeno if you like, or a touch of red pepper.
- Serve with toasted pita bread, and /or tabbouleh.
Nutrition Facts : Calories 349.8, Fat 23, SaturatedFat 8.9, Cholesterol 102.8, Sodium 884.5, Carbohydrate 5.3, Fiber 1.2, Sugar 1.3, Protein 29.1
PALESTINIAN KOFTA
Make and share this Palestinian Kofta recipe from Food.com.
Provided by ElaineAnn
Categories Meat
Time 35m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Soak the bread in milk until it is soft, then drain the milk.
- Combine the bread, onions, parsley, salt, black pepper, and cinnamon powder with meat. Mix thoroughly with your hands.
- Shape into balls.
- Bake at 350° on an oiled pan for about 30 minutes.
Nutrition Facts : Calories 108.7, Fat 5.2, SaturatedFat 2, Cholesterol 37.9, Sodium 213.4, Carbohydrate 3.2, Fiber 0.2, Sugar 0.3, Protein 11.6
KIFTA
Kind of like the Arab version of meatloaf... This is one of the most common Arabic recipes, that no Arab home is unfamiliar with! Goes great with garden salad. Enjoy!!
Provided by Aida
Categories World Cuisine Recipes African
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot, place potato slices in a thin layer, and fry just until golden. Remove with a slotted spoon, and set aside on paper towels.
- In a medium bowl, mix together the ground beef, minced onion, garlic, parsley, salt, pepper, allspice, nutmeg, and cumin. Press flat into a 7x11 inch baking dish. Arrange potato slices over the meat in an even layer. Place tomato slices over the potato. Top with slices of onion. Cover with aluminum foil.
- Bake for 45 minutes in the preheated oven. Remove the aluminum foil from the top, and continue to bake for another 15 minutes, or until browned.
- While the kifta is cooking, combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender. When kifta is done, cut into squares and serve over rice.
Nutrition Facts : Calories 1625.6 calories, Carbohydrate 98 g, Cholesterol 136.3 mg, Fat 116.8 g, Fiber 4.7 g, Protein 45.5 g, SaturatedFat 24.1 g, Sodium 985 mg, Sugar 3.9 g
MOROCCAN KEFTA
Kefta is ground beef or lamb mixed with ingredients like fresh herbs, onions, ground cumin and sweet paprika, which are often used in Moroccan cuisine. Moroccans often grill it over charcoal, but it's very versatile: You can thread kefta onto skewers, as done here, or shape it as a patty to fill a sandwich or even use it as a stuffing for dumplings.
Provided by Nargisse Benkabbou
Categories meat
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl using your hands or a large spoon, combine the beef, onion and the juices, parsley, cilantro, mint, sweet paprika, cumin, salt, black pepper and cayenne.
- Take about 1/2 teaspoon of the kefta mixture, cook it (in a pan or in the microwave) and taste it to check the seasoning. Add more salt to the kefta mixture if necessary.
- Take about 2 1/2 tablespoons of the kefta mixture (slightly larger than a golf ball) and mold it onto a skewer to form a log. (If using a long skewer, form two logs on each.) Repeat until you've used all the kefta mixture. Place the skewers on a plate, cover with plastic wrap and refrigerate until ready to cook.
- Heat your grill or grill pan to medium-high and cook for 3 to 4 minutes on each side, until cooked through, using a thin spatula to help turn if the kefta sticks. Serve immediately with bread and a side of vegetables or a salad.
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