Moroccan kofte with spicy tomato sauce recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan kofte with spicy tomato sauce Recipe.  Enjoy the Moroccan Cuisine and learn how to make Moroccan kofte with spicy tomato sauce.  

Bring out a big dish to share next time you have friends over - you can make the sauce and kofte ahead to keep it stress-free.

Easy
Serves 4
Easily doubled
Prep 25 mins
Cook 20 mins
Freezable
Uncooked kofte can be frozen

Ingredients

500g pack minced lamb
1 small red onion , finely chopped
1 tsp ground coriander
1 tbsp chopped mint

FOR THE SAUCE

1 tbsp olive oil
1 garlic clove , finely chopped
2 x 400g cans chopped tomato
1-2 tsp harissa
1 tsp sugar
200g tub Greek yogurt
2 tbsp toasted pine nuts

Method

1. Soak eight wooden skewers in water for 20 minutes, to stop them burning.

2. Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.

3. To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.

4. Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous (recipe, below).

Try
Seven-minute couscous

Tip 200g couscous into a bowl and stir in 2 tsp stock powder. Pour on 300ml boiling water, cover and leave for 4 mins until the water is absorbed. Fluff up with a fork, then add juice 1 lemon, bunch chopped coriander and a drizzle olive oil.

Get ahead

The uncooked kofte will keep in the fridge alongside the tomato sauce for 24 hours.

Nutrition per serving
316 kcalories, protein 27g, carbohydrate 8g, fat 20 g, saturated fat 9g, fibre 2g, sugar 6g, salt 0.5 g

Good Food magazine, June 2010. 

More Kofte/Kofta Recipes:

Chicken kofta recipe
Kofta Orfali with White Rice
Lamb kofta with flatbread
Kofta Bil-Siniyah Recipe
Grilled Fish Kofta in Spicy Sauce
Kofta Stew Recipe 

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Chicken kofta recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken kofta Recipe. Enjoy cooking tasty Middle Eastern food and learn how to make Chicken kofta. 

Ingredients (serves 6)

750g chicken mince
1 onion, coarsely grated
1 egg, lightly beaten
1 cup (70g) fresh white breadcrumbs
1 long green chilli, seeds removed, finely chopped
1 tsp garam masala
2 tbs chopped coriander leaves, plus extra to garnish
1 tbs freshly grated ginger
1 tbs olive oil
3 tbs korma curry paste
400g can chopped tomatoes
200ml canned coconut milk
200ml chicken stock
2 tsp brown sugar
1 tbs lemon juice
 Naan bread, to serve

Method

1. Preheat the oven to 200�C. Line a baking tray with baking paper.
2. Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.
3. Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.
4. Serve kofta with pilau rice garnished with extra coriander and naan bread.

5. Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

Source
delicious. - October 2008, Page 75
Recipe by Valli Little

Kofta Orfali with White Rice Recipe - Lamb kofta with flatbread - Kofta Stew Recipe

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Grilled Fish Kofta in Spicy Sauce Recipe - How to make Grilled Fish Kofta in Spicy Sauce

Easy recipe for Lebanese Grilled Fish Kofta in Spicy Sauce. Enjoy Lebanese cuisine and learn how to make tasty dish of Grilled Fish Kofta in Spicy Sauce.

Preparation time : 25 minutes
Cooking time : 25 minutes

Ingredients

700 g white fish fillets, skinned and minced
1 small onion or 70 g, chopped
� cup fresh parsley or 40 g, chopped
� teaspoon ground black pepper
1 tablespoon olive oil

For the spicy sauce:
1 small onion or 70 g, sliced
2 cloves garlic, round slices
3 tablespoons coriander leaves, chopped
1 medium green bell pepper or 150 g, sliced
� teaspoon white ground pepper
� teaspoon ground cinnamon
� teaspoon chili powder
� teaspoon ground cumin
100 g mushrooms, cleaned and cut into quarters
1 medium tomato or 150 g, diced
1 sachet MAGGI� Bolognaise Mix
3 cups water or 750 ml

Preparation

1. Put minced fish in a bowl and mix with onions, parsley and black pepper powder.
2. Divide the mixture into 12 equal portions and shape them into finger shape using your hands. Grill the fish finger with olive oil on medium heat for 5-6 minutes from all sides until is cooked. Set aside.
3. In a saucepan combine onion, garlic, coriander, green capsicum, spices, mushrooms, tomatoes, MAGGI� Bolognaise Mix and water. Cook over medium heat till boiling then simmer on low heat for 10 minutes.
4. Gently add cooked fish kofta fingers to the sauce. Simmer on low heat for another 5 minutes then serve.

Serving tips : This dish can be served with mashed potatoes or steamed rice.

Kofta Bil-Siniyah Recipe - Kofta Stew Recipe - Lamb kofta with flatbread

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Kofta Bil-Siniyah Recipe - How to make Kofta Bil-Siniyah

Easy recipe for Lebanese Kofta Bil-Siniyah Recipe. Enjoy Lebanese food cooking and learn how to make delicious dish of Kofta Bil-Siniyah.

Ingredients
500 g lean minced beef
1 small onion or 70 g, chopped
� teaspoon ground black pepper
� teaspoon ground cinnamon
5 tablespoons fresh parsley, chopped
3 medium potatoes or 600 g, cut into medium round slices
1 medium green bell pepper or 150 g, cut into rings
1 medium onion or 150 g, round sliced
2 medium tomatoes or 300 g, round sliced
2 cups water or 500 ml
2 tablespoons tomato paste
2 cubes MAGGI� Chicken Less Salt Bouillon
� teaspoon white ground pepper
� teaspoon ground cinnamon
1 tablespoon fresh parsley, chopped for garnishing

Preparation

1. Combine meat, chopped onion, black pepper, cinnamon powder and parsley in a mixing bowl. Mix well then divide the mixture into 12 meatballs. Flatten meatballs to form patties. Arrange in a 30cm x 24cm baking dish.
2. Arrange potato slices on top of the meat patties then the onions, bell pepper rings and tomatoes slices.
3. Put water, tomato paste, MAGGI� Chicken Less Salt Bouillon cubes, white pepper and cinnamon powder in a saucepan. Bring to boil then simmer for 5 minutes with stirring to mix well.
4. Pour prepared sauce into the oven plate and cover with foil. Bake in a 200�C oven for 1 hour 30 minutes or until potatoes are tender.
5. Garnish with chopped parsley and serve.

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Lamb kofta with flatbread

Delicious recipe for Lamb kofta with flatbread. Enjoy middle eastern cokking and learn how to make and barbecue Lamb kofta with flatbread. Roll the flatbread as thinly as possible to get light, airy bread. This is a delightful accompaniment to barbecued meat.

Cooking Time Prep time 25 mins, cook 20 mins

Ingredients - Serves 6
1 kg minced lamb
100 gm fine fresh white breadcrumbs
2 tbsp finely chopped mint
1 tbsp finely grated lemon rind
2 tsp fennel seeds, dry-roasted, finely ground
1 tsp cumin seeds, dry-roasted, finely ground
18 lemon leaves (optional)
To serve: extra-virgin olive oil and lemon wedges
To serve: 200 gm feta
To serve: 1� cups each (loosely packed) flat-leaf parsley and mint
Flatbread
10 gm dried yeast
265 gm (1� cups) bread flour

Preparation

1. For flatbread, combine yeast, 80ml warm water and 2 tsp salt in a large bowl, stir until yeast dissolves. Add 60ml warm water and stir to combine, then add flour and stir until a soft dough forms (adding a little more water if necessary). Turn out onto a lightly floured surface, knead until smooth and elastic (8-10 minutes). Place dough into a lightly oiled bowl, turn to coat, then cover with plastic wrap and leave in a draught-free place until doubled in size (1� -2 hours). Knock down dough and gently knead, then divide into six equal portions. Roll out each portion on a lightly floured surface to a 30cm round. Meanwhile, heat a large non-stick frying pan over medium heat, add bread, one at a time and cook, turning once until golden and puffed (1-2 minutes) and set aside.
2. Combine lamb, breadcrumbs, mint, lemon rind and spices in a large bowl. Season to taste, mix until well combined. Roll into 18 golf-ball-sized pieces. Wrap each ball in a lemon leaf and skewer three balls on each of six long metal skewers.
3. Meanwhile, heat a char-grill pan or barbecue to medium-high heat. Add skewers and grill, turning occasionally, until just cooked (5-6 minutes).
4. Drizzle with olive oil, squeeze lemon wedges over the top, and serve with flatbread, feta and herbs.

This recipe is from the November 2009 issue of Australian Gourmet Traveller.

Kofta Orfali with White Rice Recipe - kofta stew recipe - Lebanese Platter

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Kofta Stew Recipe

Ingredients

• 500 g minced lamb
• 1 small onion or 70 g, chopped
• 2 tablespoons vegetable oil
• 1 medium onion or 125 g, cut into small cubes
• 1 medium tomato or 150 g, peeled and diced
• 4 tablespoons tomato paste
• 1 medium carrot or 150 g, cut into large cubes
• 1 medium potato or 300 g, cut into large cubes
• 1 cup frozen green peas or 160 g, thawed
• 2 cubes MAGGI� Mutton Bouillon
• 3 cups water or 750 ml
• � teaspoon ground black pepper
• * � teaspoon dried mint

Preparation

• Combine minced lamb and the chopped small onion in a bowl (season with salt and pepper) and mix until well combined.
• Shape the kofta into fingers shape and arrange in a baking tray and bake in a 200�C preheated oven for 10 minutes or until they are cooked. Remove and set aside.
• Heat oil in a pot and fry onion for 2-3 minutes or until onion is tender. Add tomato and stir for 3 minutes.
• Add tomato paste, carrot, potato, green peas, MAGGI� Mutton Bouillon cubes, water and the cooked kofta. Bring to boil. Simmer over a low heat for 20 minutes or until all vegetables are cooked.
• Season with black pepper and dried mint. Stir and serve.

Serving tips : Garnish with fried pine seeds and serve with vermicelli rice.

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Kofta Orfali with White Rice Recipe

Wonderful Oriental Kofta Orfali dish with White Rice Recipe.

Ingredients

For the kofta:

• 750 g minced lamb
• 1 small onion or 70 g, finely chopped
• � cup fresh parsley or 40 g, finely chopped
• � teaspoon ground black pepper
• 2 cubes MAGGI� Flavored Mutton Bouillon, dissolved in � cup or 65ml hot water
• 1� teaspoons chili paste
• � teaspoon ground cinnamon
• 750 g baby eggplants, cut into round slices

For the rice:

• 2 cups basmati rice or 400 g, washed
• 3� cups water or 875 ml
• 2 tablespoons vegetable oil
• 2 cubes MAGGI� Seasoning for White Rice

Preparation

• In a bowl, combine all kofta ingredients except the eggplant and mix well. Divide into small balls and set aside.
• In a wooden skewer, arrange kofta balls and eggplant in sequence.
• Grill the kofta skewers over a medium heat in a large non-stick panfry greased with oil for 10 minutes from all sides or until kofta and eggplant are almost cooked.
• Arrange skewers in an oven tray then add � cup or 125ml water and cover with aluminum foil. Place the covered tray in a 200�C preheated oven for 10 minutes then serve with the white rice.
• Serve dakkous sauce aside with this dish.
• To prepare the rice:
• Add the water to a large saucepan. Add the rice, oil and MAGGI� Seasoning for White Rice cubes.
• Stir occasionally until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.

Cooking tips : You can add 3 tablespoons of pine seeds to the kofta mixture.

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Kofta Recipe

Kofta also spelled kafta, kufta and kefta is a famous middle easter dish. The mixture is great on skewers over charcoal, as patties, or as the Lebanese dish Kofta bil sanniyeh (baked in the oven with potatoes and tomatoes).

Ingredients:

• 2 1/2 lbs finely ground lamb or beef
• 2 cups tighly packed washed and picked parsley
• 1/2 cup fresh mint leaves or 1 TBS dry mint leaves
• 1 large onion, cut up for food processor
• 1 tsp Bhar Helou or 1/4 each ground cinammon, cloves, nutmeg
• 1 tsp salt, more to taste
• 1/2 tsp ground black pepper, or to taste
  

Preparation:

• In a food processor, chop onion extremely fine. Add parsely and mint and until you have a fine - not liquified - homogeneous mixture.
  
• Put the meat in a large mixing bowl, add all ingredients and spices to meat, combine and mix thoroughly with your hands.