Mama's Original Kufta
One of the many dishes my mother frequently made was a simple kufta meatball, served a trillion different ways. Once again, something I hated as a kid, but came to absolutely love as an adult. It's delicious, you can serve it with tomato sauce, on rice, in tahini, in laban, or one of the most popular ways in my household: as a giant, juicy burger. Best thing about it? A very quick meal after a long day at work.
I have definitely geared towards my own rendition, which includes lamb, but mom's is still my favorite.
Here is the recipe for her basic kufta. The various methods in which she serves them will make an appearance soon!
Serves a hearty 4 :)
- 1 lb ground beef
- Half a head of parsley, finely chopped
- Half of a large yellow onion, finely chopped
- 1 tbsp 7 spices
- Salt to taste
- 2 tsp black pepper
- 1 tbs pomegranate molasses
- EVOO
- Half can of tomato paste
- 1/2 cup water
- Preheat oven to 400F
- Finely chop your onion and parsley. You can use a food processor to get it extra fine.
- In a mixing bowl, add ground beef, chopped onion and parsley, pomegranate molasses, and all of your spices.
- Mix well with your hands. You want to imitate kneading dough to evenly mix.
- Form small meatballs, about half an inch in diameter. Place kufta balls on an oiled baking sheet as you complete each one. Make sure to leave about a quarter inch of space between each piece.
- Mix the half can of tomato paste with 1/2 cup of water until paste is completely diluted and pour over completed kufta. Just enough to add a thin layer.
- Bake at 400F for 30 minutes.
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