Kofta
Kofta (or kufta) resembles meatballs or kabob (kebab). A mixture of lamb (or beef) mince is rolled into small balls and cooked on their own or with a variety of vegetables.
This mixture is great on skewers over charcoal, or as the Lebanese dish Kofta bi sanniyeh, baked in the oven with potatoes and tomatoes.
Kofta is also often served on flatbread (without skewers) or pita bread.
2 1/2 lbs finely ground lamb or beef
2 cups finely chopped flat leaf parsley
1/2 cup fresh mint leaves or 1 TBS dry mint leaves
1 large onion, cut up for food processor
finely chopped garlic to taste
1 tsp Bhar Helou or 1/4 tsp each ground cinammon, cloves, nutmeg
1 tsp salt, or to taste
1/2 tsp ground black pepper, or to taste
In a food processor, chop onion extremely fine. Add parsely, garlic and mint and until you have a fine mixture.
Put the meat in a large mixing bowl, add all ingredients and spices, mix thoroughly with your hands.
For kafta bi sanniyeh optionally add 1/2 cup bread crumbs, one or two tablespoons of water and an egg . Form into small sausage shapes. Place in lightly greased over tray along with with partially boiled potatoes sliced about 1/4 inch thick. Optionally add a few sliced carrots and a few peeled whole onions.
Bake at 200C. for about 45 minutes or until kafta is golden and potatoes soft.
For skewers (kebab), form egg-sized balls of kofta and work evenly onto skewers. Alternate these with any assorted vegetables (chunks of tomato, onion, pepper etc). Then grill or barbecue.
