Kofta
(Middle Eastern Meatballs)
(Middle Eastern Meatballs)
Ingredients:
Meatballs:
v 3
pounds of beef (I prefer 80/20)
v 1
bunch curly parsley
v 1
big onion
v 3-5
garlic cloves
v 3
teaspoons salt
v 2
teaspoons pepper
v 1
teaspoon cinnamon
v ¼
cup bread crumbs
v ¼
cup water
Yogurt Sauce:
v 1
cup plain yogurt
v ¼
cup pomegranate molasses
v 1
teaspoon salt
v ¼
cup Tahini (sesame paste)
Toppings:
v 2
tomatoes sliced into rings
v 2
potatoes sliced lengthwise
v 8
garlic cloves peeled
v 8
oz. package button mushrooms sliced
Directions:
To make the yogurt
sauce:
In a small bowl mix all the ingredients together and place
it the refrigerator.
To make the Kofta:
1.
Pick the parsley leaves,
wash, and drain. Place the parsley, onion, and garlic in the food processor;
pulse the ingredients until they are finely chopped.
2.
In a large bowl mix the
ground beef, parsley mixture, spices, bread crumbs, and water.
3.
With your best utensils
(your hands) mix all the ingredients together so the spices are evenly
distributed.
4.
Once everything is
combined together start shaping the meat into balls or into a finger length
shape (they should look like mini sausages).
5.
Heat your oven to 350
degrees.
6.
Once all of the beef is
shaped and placed in a pan top it with all the vegetables-spread them evenly.
7.
Cover the pan with
aluminum foil and place it in the oven.
8.
Cook the meatballs for
an hour-during that hour the tanginess from the tomatoes will soak into the
meatballs, the spice from the jalapenos will make a nice addition to your taste
buds, and the potatoes will just go well with the meatballs.
9.
Once the hour is over
and the aroma is all over your kitchen; take the pan out; wait a few minutes
for it to cool down.
10. Meanwhile-grab
a plate and scoop some of the fluffy rice add your meatballs and drizzle them
with the yogurt sauce.
11. Last
but not least enjoy every bit of it!
