Fruit And Nut Kofta
|1 Garlic (Net). Approx 8. Bulbs(s)||
|1kg Red Onions.(s)||
|1 Flat Leaf Parsley (Bunch)(s)||
|1 Lemons (s)||
Kofta and meatballs, are ubiquitous in Arab cooking, although they vary widely from place to place in their exact ingredients. For the right melting texture the meat must be minced at least two or three times or pulse in a food processor until smooth.
1kg/2 1/2lb minced lean steak or lamb, or a mixture.
2 onions, finely chopped.
2 garlic cloves, crushed.
55g/2oz pine kernels.
3-4 dried apricots, finely chopped.
2 eggs, lightly beaten.
pinch of allspice.
2 tbsp flour.
2 tbsp grated parmesan cheese.
2 tbsp olive oil.
salt and freshly ground pepper.
chopped flat-leaf parsley, to garnish.
lemon slices to serve.
- Pass the meat through the mincer 2-3 times to get the right consistency
- Melt the butter in a large suate pan over a moderate heat and suate the onion, garlic and pine kernels briefly until just beginning to colour.
- Transfer these to a large bowl and knead together with the meat, fruit, eggs, allspice and salt and pepper. Form into wallnut-sized meatballs.
- Add the oil to the pan and suate the meatballs quite gently until golden brown and cook right through. Arrange in concentric circles on a warmed serving plate, garnish with parsely and serve with lemon slices.
- These meatballs are delicious served hot with a lemony yogurt or spicy tomato sauce and accompanied by rice or potatoes.