How To Make Lebanese Kofta Kebabs
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How To Make Lebanese Kofta Kebabs
1kg beef mince (lamb can be used)
1 brown onion, finely diced
1 handful chopped mint (or parsley)
1 tsp salt
1 tbsp red sumac
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp sweet paprika
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2-3 crushed garlic cloves
1 tbsp olive oil
Maneet Chauhan's Seekh Kebab Corn Dogs with Mint Mustard Sauce | Guy's Ranch Kitchen | Food Network
Maneet makes kebabs with minced goat meat that are then deep-fried in a dosa batter and served with a honey mustard mint sauce!
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Seekh Kebab Corn Dogs with Mint Mustard Sauce
RECIPE COURTESY OF MANEET CHAUHAN
Level: Advanced
Total: 15 hr 5 min (includes making Dosa Batter)
Active: 1 hr
Yield: 4 to 6 servings
Ingredients
Seekh Kebabs:
2 ounces cream cheese, at room temperature
2 tablespoons seekh kabab masala, preferably Shan
1 tablespoon kassori methi (fenugreek leaves)
Kosher salt
1 pound minced goat
1/2 cup panko breadcrumbs
1 large egg
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
Juice of 1/4 lemon
1 tablespoon ghee
Mint-Mustard Sauce:
1/2 cup Dijon mustard
2 tablespoons honey
1 tablespoon prepared horseradish
1 teaspoon chutney podina masala (mint powder), preferably MDH
3 fresh mint leaves, finely chopped
Kosher salt and freshly ground black pepper
Corn Dogs:
Neutral cooking oil, for frying
Dosa Batter, recipe follows
Dosa Batter:
3 cups parboiled rice (or sona mahsuri rice)
1 1/2 cups dhuli urad dal (white urad daal)
1 1/2 teaspoons fenugreek seeds
3/4 cup flattened rice or poha
2 teaspoons kosher salt
Directions
Special equipment: bamboo skewers, soaked in water for 30 minutes; a mortar and pestle; a deep-fry thermometer
For the seekh kebabs: Add the cream cheese, seekh kebab masala and kassori methi to a bowl and sprinkle with salt; stir. Add the minced goat, panko, egg, cilantro and mint. Put the garlic and ginger in a mortar and grind with the pestle into a paste. Add the garlic-ginger paste and lemon juice to the meat mixture and gently combine everything.
Thread the meat mixture on soaked skewers to form a hot dog shape. (If you have time, refrigerate the meat kebabs for 30 minutes before searing.) Add the ghee to a griddle pan over medium-high heat and allow to melt and heat thoroughly. Add the kebabs and cook until just seared on all sides. Remove from the heat and allow to cool slightly.
For the mint-mustard sauce: Meanwhile, add the Dijon, honey, horseradish, podina masala, mint and salt and pepper to taste to a bowl. Stir to combine and set aside.
For the corn dogs: In a deep-sided pot, heat 3 inches oil to 350 degrees F.
Pour the Dosa Batter into a tall glass. Gently pat each kebab to remove any excess moisture, then dip it in the batter. Ensure that the entire kebab is coated. Place dipped kebabs in the hot oil, in batches, and cook until golden brown and puffed, 2 to 3 minutes. Remove and serve with mint-mustard sauce.
Dosa Batter:
Wash the parboiled rice, dal and fenugreek seeds in cool water a few times till the water runs clear. Soak in cold water in for 6 hours.
Wash and soak the flattened rice in water for 5 minutes.
Strain, then combine in a blender and put just enough water to cover the rice and lentils. Blend to a smooth batter.
Pour the batter into a large bowl. It should reach halfway up the side, giving enough space for the batter to rise during fermentation. Cover the container loosely (not airtight) and rest in a warm place overnight.
Add the salt and mix gently to combine.
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Maneet Chauhan's Seekh Kebab Corn Dogs with Mint Mustard Sauce | Guy's Ranch Kitchen | Food Network
Is This Why Americans Don't Like Lamb?
How to Make KÖFTE: Not a Meatball Recipe It's a Miracle | Get the Science, Make Perfect Meatballs
I want to tell you about Köfte. Thinking köfte just as a recipe would be unfair because we found 368 different types of köfte with their own names and recipes. It means, approaching it as a technique, understanding the algorithm and role of every ingredient help creatively adapt this technique to many other things. Las but not least I have the perfect köfte recipe for you which cooked in every single house in Turkey and called mother’s köfte.
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Köfte Recipe
½ kg double ground minced meat, ground from rib
1,5 medium onions, grated
2 tablespoons breadcrumbs or 1 stale bread (200 gr)
3 tablespoons köfte spice mix, recipe below or you can buy on
1 levelled teaspoon salt
1 levelled teaspoon black pepper
1 egg
2 tablespoons olive oil
1 tablespoon white wine vinegar, any vinegar work great
10-12 sprigs parsley, stems and leaves finely chopped separately
• Add in the meat, onion, köfte spice mix, salt, black pepper, egg, vinegar and olive oil in a large bowl.
• Add the breadcrumbs. If using stale bread, trim the crust of the bread- just use the white crumb-, make small pieces and wet bread pieces in a bowl. Then squeeze the excess water and add in the köfte mix.
• Knead everything together for about 5-6 minutes.
• Then add in the stems of the parsley, give it another minute of kneading.
• Lastly, add leaves of the parsley and give a last kneading for a minute.
• Ideally rest for 2 hours but if you don’t have time cooking as it is would taste great.
• Wet your hands and take 18-20 small lumps from the mixture. Shape them into balls and then press with your fingers. This way, there will be finger marks on köfte and it will increase the surface area. Small but effective way to increase the crisp for the texture.
• For cooking, heat a seasoned large cast iron pan on high heat. Set the heat to medium and place the köftes on the pan. Unlike searing meat, köfte should be flip occasionally while cooking. This helps to keep all the fat inside and becomes tastier. After one side is partially done, flip them by the order of placing and cook until both sides brown and well done, flipping for a couple of times each köfte.
• Transfer them in a plate and cover with another plate. Let it rest for 5 minutes and the great köfte is ready! We eat köfte with 3 different P, which are, Potatoes, Piyaz or Pilav. You can fry potatoes or try delicious Cyprus potatoes ( ). For the Piyaz with tahini ( ). Finally, the legendary Turkish rice Pilav ( ).
Refika’s Köfte Spice Mix
80 gr salt- 3 tablespoons
80 gr ground cumin- 5,5 heaped tablespoons
40 gr sweet paprika- 2 heaped tablespoons
40 gr chili paprika -2 heaped tablespoons
20 gr garlic powder- 1 heaped tablespoon
12 gr nutmeg- 3 small nutmeg, grated
13 gr ground coriander- 1 heaped tablespoon
7 gr dry mint-2,5 teaspoons
7 gr oregano- 2 tablespoons
• Mix all the ingredients. Fill in a jar and store in a dark and dry cabinet.
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How to make succulent meatballs at home
In this guide I will show you how to make your own meatballs by adding ingredients you already have in the house. The trick is in the squeeze you should apply to the minced meat before making the meat balls.. watch the video to learn more tips and tricks including how to store the meatballs for a later use
My easy lamb kofta recipe
Tired of cooking? Let me do it for you. Well not the cooking part but I’ll show you a super easy recipe.
Schueys BBQ brings the Mediterranean to your backyard with this easy lamb kofta recipe made over charcoal and served with a tangy Tzatziki dip.
I get it. You're sick of all the complicated recipes out there, and you just want something easy to make that tastes good. So I'm going to teach you how to cook lamb koftas in 30 minutes or less, with nothing but a grill and some charcoal. It's so sneaky simple your guests will think you slaved away over a stove for hours!
Koftas are typically found in Mediterranean cuisine, but don't let that scare you off because this recipe is made easy by cooking them on a grill without any sauces or marinades. And if you're not into lamb then substitute beef instead - even turkey works well too!
Ingredients:
500 grams (1.1lbs) of lamb mince.
½ a grated large brown onion
¼ cup of panko bread crumbs
3 cloves of crushed garlic
2 tablespoons of chopped coriander(substitute with parsley if you don’t like coriander /cilantro)
2 teaspoons of hot paprika
1 teaspoon of cumin
½ a teaspoon of nutmeg
¼ teaspoon of cinnamon
½ teaspoon of ground cardamom
½ teaspoon of chilli flakes (add more if you like it really spicy)
1 teaspoon of salt
½ a teaspoon of black pepper
Tzatziki Dip Ingredients:
1 cups of plain Greek yogurt
1 cups of shredded cucumber
¼ a cup of fresh dill
2 tablespoons of lemon juice
2 cloves of crushed garlic
¼ teaspoon of salt
⅛ teaspoon of black pepper
Hydration:
1 x beer
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