Kofte Recipe

The rich flavors of cumin, coriander, and paprika remind me of my adventures around the world, all wrapped up in these delicious little kofte bites. Plus, they’re super easy to whip up for a cozy dinner with friends, letting us enjoy time together without spending all night stuck in the kitchen!

I adore making meals that maintain an equilibrium between good nutrition and great flavor, and my köfte recipe exemplifies this. It combines 500g of ground lamb or beef with fragrant, warm spices like cumin and coriander, resulting in a protein-rich meal that has fantastic flavor.

Fresh parsley contributes a nice hint of herbal brightness, while garlic and onion lend this old-time dish another layer of flavor.

Ingredients

Lamb or Beef: An essential base for high profile and delicious dishes.

Represents an important source of animal protein, especially for muscle building.

Onion: Contributes sweetness and wetness, gives vitamin C and fiber.

Garlic: Natural antioxidant, enhances flavor, supports immune health.

Parsley: A Vitaminary Powerhouse.

Parsley is an excellent source of vitamins A, C, and K, and the plant’s delicate leaves provide an aromatic taste, not to mention an attractive garnish.

Cumin: A warm spice that helps with digestion and enhances the profile of any savory dish.

Egg: Binds components, imparts extra protein, fundamental nutrients.

Olive oil: A source of fat that is healthy.

It is widely regarded as supporting heart health.

It is versatile as a cooking ingredient and can also be used in salad dressings.

Ingredient Quantities

• 500g ground lamb or beef
• 1 small onion, grated
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup bread crumbs
• 1 egg
• Olive oil for cooking

Instructions

1. In a big mixing bowl, blend the ground lamb or beef with the onion, the garlic, and the parsley.

2. Incorporate the cumin, coriander, paprika, cayenne, salt, and black pepper into the meat mixture. Mix thoroughly.

3. Combine the bread crumbs and the egg with the mixture, making sure that all components are well integrated.

4. Using hands that are slightly damp, form the mixture into small, oval, or cylindrical patties that are about the size of a small sausage or meatball.

5. Set a large skillet or grill pan over medium-high heat and drizzle with olive oil.

6. When the oil is hot, cautiously place the kofte in the pan, ensuring not to crowd them.

7. Kofte should be cooked for about 4-5 minutes on each side or until they are nicely browned and cooked through.

8. If needed, adjust the heat to avoid scorching and guarantee uniform cooking.

9. Once the kofte are adequately cooked, take them from the pan and lay them on a plate that has been prepared with paper towels. The towels will absorb excess oil; thus, the finished kofte will not be overly greasy.

10. Serve the meatballs hot, with your favorite accompaniments and sauces. Some good sidekicks to serve with kofte are:

-Pita
-Yogurt sauce
-Fresh salad.

Equipment Needed

1. Large mixing bowl
2. Grater
3. Garlic press or knife for mincing garlic
4. Chopping board
5. Knife
6. Measuring spoons
7. Measuring cup
8. Large skillet or grill pan
9. Spatula or tongs
10. Plate
11. Paper towels

FAQ

• Can I use a different type of meat for Kofte?You can definitively swap in ground chicken or turkey for a leaner option, or a combination of lamb and beef for a richer flavor.
• What is the purpose of breadcrumbs in the recipe?The mixture is bound together with breadcrumbs, which keeps the kofte tender and helps to prevent them from falling apart during cooking.
• How can I make the kofte spicier?Boost the quantity of cayenne pepper or include a smidgen of chili flakes for a supercharged kick.
• Can I freeze the kofte before cooking?Indeed, form the kofte and place them in a tray. Freeze until hard, then keep in a freezer bag for no more than 3 months.
• What can I serve with kofte?Kofte goes nicely with a complete meal of pita bread, tzatziki sauce, or a fresh salad.
• Is it necessary to use fresh parsley?For its vibrant flavor, fresh parsley is recommended; however, in a pinch, dried parsley can be used. In that case, use about one-third of the fresh amount.
• Can these be cooked on a grill?Kofte can undoubtedly be grilled to perfection over a medium heat that will cook them through in a manner quite similar to that used for burger-like forms. These should also be plump, since grilling may tend to make the otherwise somewhat firm mixture dry.

Substitutions and Variations

500g minced lamb or beef: Use ground chicken or turkey for a leaner version.
1 small onion, grated: When using shallots as a milder alternative, adjust to taste.
1/4 cup fresh parsley, finely chopped: For a different flavor profile, substitute this with fresh cilantro.
1 tsp ground cumin: Substitute with ground caraway seeds or a mixture that consists of equal parts ground coriander and chili powder.
1/4 cup bread crumbs: Swap in almond flour to make this gluten-free.

Pro Tips

1. For extra juiciness, use a mix of ground lamb and beef. The lamb adds a rich flavor, while the beef provides a slightly leaner texture.

2. Let the meat mixture rest in the refrigerator for at least 30 minutes before forming the patties. This allows the flavors to meld and makes the mixture easier to handle.

3. Experiment with different herbs such as mint or cilantro in addition to parsley for a unique flavor twist.

4. Use a non-stick skillet or stovetop grill pan for easier cooking and less sticking, and avoid moving the kofte too early to ensure they develop a good sear.

5. Serve the kofte with a squeeze of fresh lemon juice just before serving to add a refreshing citrus note that complements the spices.