Koftas are minced ground meat mixed with spices and onions. It can be cooked in different ways: steamed, poached, fried, grilled or baked. These meatballs can be eaten as is or with sauce. Some like it with yogurt, while others enjoy it with a spicy tomato based sauce. Turkish kofta is the most famous variety, although there are Mediterranean, North African, Indian, European, Asian and Indian variations. Some even use fish instead of meat. My personal favourite is the lamb version served with yogurt garlic sauce which is prepared the Mediterranean way.
1 cup fine or fresh breadcrumbs
1 lb lean ground beef or lamb
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon allspice
1 teaspoon dried mint
2 cloves garlic
2 tablespoons parsley
1 tablespoon olive oil
Make your own breadcrumbs by breaking up 2 pieces of stale whole wheat bread in the food processor; make sure that it has a fine texture. Mix in the ground meat, egg and continue to whizz. Add the spices, garlic and parsley. Continue to blend the mixture in the food processor until all ingredients are mixed together. Refrigerate for an hour or more.
Remove the mixture from the refrigerator. With damp hands, make small balls. Let it stand for 10 minutes and dust with flour or leftover breadcrumbs.
Heat oil in a pan and fry the balls for 5 minutes or until cooked and browned. Drain the oil.
Serve with yogurt on a bed of rice or with pita bread.
Photo Courtesy Of: tvol