SPICED KOFTAS WITH HONEY & CHICKPEAS
Spiced lamb koftas are a great budget option for a simple family meal. Serve with a drizzle of the creamy yogurt dressing, and baked chickpeas
Provided by Esther Clark
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Using a pestle and morter, crush the fennel seeds. In a large bowl, combine the crushed seeds, lamb, ras el hanout and pine nuts, and season well. Divide the mixture into eight equal egg-shaped koftas.
- Tip the chickpeas into an ovenproof dish, season to taste and put in the oven while you fry the koftas. Heat 1 tbsp of the oil in a frying pan over a medium heat. Add the koftas and gently fry for 5 mins, turning from time to time, until evenly browned. Remove from the pan with a slotted spoon and set aside on a plate.
- Remove the chickpeas from the oven, add the koftas to the dish, then pour over the rest of the oil and the honey, and return to the oven for 15 mins.
- In a bowl, combine the yogurt, tahini and lemon juice with 70-100ml water and season well. Serve the koftas and chickpeas topped with parsley and a good drizzle of the creamy dressing, with the lemon wedges on the side.
Nutrition Facts : Calories 625 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 1.4 milligram of sodium
CRISPY CHICKPEAS WITH BEEF
Related to a classic chili, this fast-cooking recipe combines legumes, meat and spices, with excellent results. This dish works equally well with canned or home-cooked chickpeas; if you like a bit more kick, double or triple the ancho chiles or chile powder. Turmeric or saffron also work well. Don't want to use ground beef? Ground turkey, chicken or pork would sub in well here; add a little oil to the pan first. For a bit more flavor, add a clove or two of chopped garlic to the browning meat. The point is: improvise.
Provided by Mark Bittman
Categories easy, quick, weeknight, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
- Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
- Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 26 grams, Fiber 16 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 701 milligrams, Sugar 10 grams, TransFat 1 gram
SPICY BEEF KOFTAS WITH CHICKPEA PUREE
From the Food and Cooking of Spain, Africa and the Middle East, posted for ZWT3. The meat is nicely flavored, not too hot. Prep time does not include 1 hour cooling time for meat mixture.
Provided by pattikay in L.A.
Categories Beans
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- mix the ground beef with the onion, cumin, coriander, paprika, cayenne, salt, parsley and cilantro.
- knead the mixture well, then pound it till smooth in a blender or food processor.
- place in a dish, cover and leave to stand in a cool place for 1 hour.
- make the chickpea puree:.
- preheat the oven to 400. In a blender or food processor, process the chickpeas with the olive oil, lemon juice, garlic, cumin seeds, tahini and yogurt till well mixed.
- season with salt and pepper, tip the puree into an ovenproof dish, cover with foil and heat through in the oven for 20 minutes.
- divide the meat mixture into six portions and mold each on to a metal skewer so that the meat resembles a fat sausage.
- preheat the grill or broiler on the hottest setting and cook the kebabs for 4-5 minutes on each side. (Don't overcook so it doesn't dry out.).
- melt the butter and pour it over the hot chickpea puree. (if puree is too thick, thin with a bit more yogurt and or butter) serve the kebabs with the hot chickpea puree.
- serve with salad and bread.
Nutrition Facts : Calories 975.1, Fat 87.6, SaturatedFat 33.5, Cholesterol 108.9, Sodium 495.7, Carbohydrate 31.4, Fiber 9.3, Sugar 5.8, Protein 18
SPICY MINCED BEEF KEBABS WITH HOT CHICKPEA PUREE
Great for a summer barbeque, make them a s fiery as you wish by adding more cayenne pepper. You will need metal skewers with wide flat blades to hold the meat in place on the grill. From Modern Moroccan by Ghillie Basan
Provided by lindseylcw
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Mix all of the first 8 ingredients together, knead well then place into food processor and process until smooth.
- Place into a dish, cover and leave to stand for 1 hour.
- Preheat the oven to 200C 400°F.
- In a food processor, process the chickpeas, olive oil, lemon, garlic, cumin, tahini and yoghurt, season and put into ovenproof dish, cover with foil and heat through for 20 mins in the oven.
- Divide the meat mix into 6 portions and mould each onto metal skewer so that the meat resembles a fat sausage, cook 4-5 mins each side.
- Pour melted butter over the hot chickpea puree and serve with salad and crusty bread.
Nutrition Facts : Calories 533.7, Fat 34.4, SaturatedFat 11.1, Cholesterol 79.5, Sodium 508.2, Carbohydrate 30.8, Fiber 8.7, Sugar 5.6, Protein 27.2
BEEF KOFTAS WITH PITAS AND YOGURT
Make and share this Beef Koftas With Pitas and Yogurt recipe from Food.com.
Provided by Pinaygourmet 345142
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In food processor, puree together parsley leaves, green onions, half of the mint, the cumin, paprika, salt and pepper.
- Transfer to large bowl; beat in egg.
- Add beef and 2 tbsp water; mix well.
- Shape by heaping 2 tbsp into small sausages.
- Thread each lengthwise onto metal or soaked wooden skewer.
- Place skewers on greased grill over medium heat or under broiler; close lid and grill, turning once, until no longer pink inside and digital rapid-read thermometer inserted into several koftas reads 160F, about 12 minutes on grill, 7 minutes under broiler.
- Meanwhile, grill or broil pita breads, turning once, until crisp, about 4 minutes; cut into quarters.
- Combine yogurt with remaining mint and minced parsley.
- Serve koftas with pita quarters and yogurt.
Nutrition Facts : Calories 419.4, Fat 15.5, SaturatedFat 5.9, Cholesterol 130.6, Sodium 750.3, Carbohydrate 39.1, Fiber 5.8, Sugar 2.5, Protein 32.4
SPICY INDIAN KOFTA
Make and share this Spicy Indian Kofta recipe from Food.com.
Provided by canarygirl
Categories Lamb/Sheep
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the ground meat in a larger bowl, and add ginger, garlic, cayenne peppers, onion, egg, tumeric, garam masala, cilantro, mint, potato, and salt and pepper to taste.
- Mix well (you'll have to use your hands for this one).
- Form golf ball sized balls with the meat mixture, and set aside.
- Allow to rest 30 minutes.
- Heat oven to 375º.
- Place the kofta on a non-stick cookie sheet and bake 25 minutes or until cooked through, and slightly browned.
- Serve hot, with nan bread, cucumber-yogurt sauce and a fresh tomato and mint salad.
SPICY INDIAN BEEF KOFTA
Heat things up tonight with this recipe for Spicy Indian Beef Kofta. These juicy meatballs are seasoned with a scintillating spice mix that all will enjoy.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Mix ingredients just until blended.
- Shape into 48 (1-inch) meatballs; place on rimmed baking sheet sprayed with cooking spray.
- Bake 20 min. or until done (160ºF).
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
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