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Oasis Kebabs / Kofta |
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Serves: 4 Print this RecipeMIDDLE EAST Advance Preparation: 1 hour for chilling the meat Special Equipment: 8 flat, wide, long metal skewers Kofta (also called koefta, kafta, and kufte) describes a sort of skinless sausage enjoyed throughout North Africa, the Balkans, and the Middle East. Depending on where you eat it, the meat will be lamb or beef (in the Arab world), pork or veal (in the Balkans), or a mixture of meats. The seasonings reflect local taste preferences, too, ranging from the onion-garlic-parsley triumvirate of the Balkans to the cinnamon and mint of the Middle East. These kebabs are easy to make, but there are a few things to watch for. First, since there’s no casing to seal in the juices, it’s best to use a fairly fatty meat-15 to 20 percent-to keep them moist. Also, it’s essential to use wide, flat skewers; the meat will fall off the slender metal skewers used for traditional shish kebab. Here, then, is a kofta in the style of the Middle East. The cinnamon and mint add an unexpected sweet touch. Serve it with Moroccan Eggplant Salad. FOR THE MEAT: 1 1/2 pounds ground beef, lamb, or a mixture of the two 1 onion, large, very finely chopped 1 cup parsley, finely chopped fresh Italian (flat-leaf) 1/2 cup fresh mint, chopped or 1 tablespoon dried 1 teaspoon cinnamon, ground 1 1/2 teaspoons salt, or more to taste 1 teaspoon black pepper, freshly ground, or more to taste FOR SERVING: Pita bread or lavash Onion, finely chopped Sumac, , ground (optional) 1. Combine the beef, onion, parsley, mint, cinnamon, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary. 2. Divide the meat mixture into 8 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold each portions around the skewer to form a flattish sausage about 10 inches long and 1 inch wide. To keep from flattening the meat, place each kofta as it is made on a baking pan so the ends of the skewers rest on the sides of the pan. Cover loosely with plastic wrap and refrigerate for 1 hour. 3. If desired, set up the grill for grateless grilling. Preheat the grill to high. 4. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the koftas on the grill as described in the grateless method or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, 6 to 8 minutes in all). 5. Use a pita bread to protect your hand as you slide each kofta off its skewer onto a plate. Serve the koftas sprinkled with chopped onion and, if desired, ground sumac, and accompanied by pita breads. Makes 8 koftas; serves 4 as an entrée This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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