Wednesday, October 4, 2017

Kofta B’siniyah – Middle Eastern Meatballs

This Jerusalem cookbook is one of my new favorite cookbooks. I am a huge fan of Middle Eastern and Lebanese food so if you are too, you must get it.  These Kofta meatballs are not a quick after work 30 minute dinner.  They take a little time to prepare.  However, they are phenomenal, the flavors in this Kofta meatball are just so delicious.  Make these on a Sunday night and make a huge batch to have leftovers during the week.  We ate this with some Greek Salad and you can also add pita if you wish to have some extra carbs. Another option is to eat this with Quinoa Tabbouleh which would be delicious too.

Print Recipe

Kofta B’siniyah – Middle Eastern Meatballs

Yield: 18 meatbaalls

Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients:

Kofta Ingredients

1 lbs ground beef
1 lbs ground lamb
1 cup of finely chopped onion
2 large garlic cloves finely chopped
7 tbsp of toasted pines nuts, coarsely chopped
½ cup of finely chopped Italian parsley
¼ cup finely chopped mint
1 large medium hot red chili, seeded and finely chopped
1 ½ tsp of ground cinnamon
1 ½ tsp of ground nutmeg
1 ½ tsp of black pepper
1 ½ tsp of salt

Tahini Sauce

½ cup of light tahini paste
3 tbsp lemon juice
½ cup water
1 medium clove garlic crushed
1 tbsp olive oil
2 tbsp of ghee or butter
Toasted pine nuts to garnish
Finely chopped Italian Parsley for garnish
¼ tsp Salt

Directions:

Put all the kofta ingredients in a bowl and use your hands to mic everything together well.  Now shape into long, torpedo-like fingers, about 3 inches long.  Press the mix to compress it and ensure each kofta is tight and keeps its shape.  Arrange on a plate and chill until ready to cook them.

Preheat oven to 425F.  In a medium bowl, which together the tahini paste, lemon juice, water, garlic, and ¼ tsp salt.  The salt should be a bit runnier than honey and add 1-2 tbsp water if needed.

Heat some ghee in a large frying pan and over high heat and sear the kofta.  Do this in batches so they are not cramped together.  Sear them on all sides until golden brown, about 6 minutes per batch.  They should be medium large.  Lift from frying pan and put into a Pyrex form.  If you want to cook them medium or well done put the Pyrex in the oven for 2-4 minutes.

Spoon the tahini sauce around the kofta so it covered the vase of the pan.  If you like also drizzle some over the kofta, but leave some of the meat exposed.  Place in the oven for a minute or two, just to warm up the sauce a little.

Meanwhile melt the butter/ghee melt it in the small saucepan and allow it to brown a little.  But don’t let it burn.  Spoon the butter over the kofta as soon as they come out of the over.  Scatter the pine nuts and parsley.

Serve at once!

Adapted from: Jerusalem cookbook

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