Kofteh Kebab
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The spices can include some blend of the following: onion, parsley, cumin, coriander, mint, chilli and cinnamon. The onion can be raw, but I quite often sweat it in a little olive oil first, as in recipe below
Ingredients
- 400g minced beef or lamb or a mixture of the two, ideally minced twice
- 1 onion, very finely chopped
- 1 egg
- salt & pepper to taste
- ½ tsp chilli flakes
- 1 tsp ground cumin
- 1 tsp ground coriander
- handful chopped parsley
- 1 tbsp olive oil
Method
- Gently fry the chopped onion is the olive oil until golden but not browning. Allow to cool
- Mix all the ingredients together on a bowl, kneading till smooth and ingredients are evenly mixed together. Can be allowed to stand for a while in the fridge
- Heat a griddle pan until really hot.
- optional Check the seasoning by taking a small lump of the mix and frying on your griddle. Taste the cooked little lump and add salt and spices as required
- Squeeze a lump of the mix onto a skewer to form a sausage shape. I use wooden chopsticks which have been soaked in water
- Continue making kebabs until all mix is used up.
- Cook on griddle in batches so each kebab has plenty of room, turning regularly for 10 minutes or so. Remove the skewer a few minutes before the end of the cooking, once the kebabs has started to firm up
Middle Eastern Cookery Arto der Haroutunian
mince minced meat
middle_eastern