Kofta is a staple main dish during Ramadan, primarily made from minced lamb or beef blended with an array of spices and sauces. While preparation methods vary—including charcoal grilling, frying, or baking—the oven-baked tray method remains a household favorite for its ease and delicious results.
اضافة اعلان
Prep & Cook Time: 60 Minutes
Servings: 5 Persons
Ingredients
Minced Meat: 1 kg (with a moderate fat content for juiciness)
Onion: 1 medium, finely minced
Garlic: 4 cloves, minced
Bell Pepper: 1, finely minced
Parsley: half a bunch, finely chopped
Salt: 1 tsp
Black Pepper: 1 tsp
Mixed Spices (Seven Spices): 1 tsp
Dried Mint: ½ tsp
Paprika: ½ tsp
Dried Coriander: ½ tsp
Pomegranate Molasses: 2 tsp
Tomato Paste: 1 tsp
Preparation Method
Refine the Meat: Process the minced meat in a food processor to achieve a smooth and consistent texture.
Mix: Combine the processed meat thoroughly with the minced garlic, onion, and bell pepper.
Season: Add the salt, black pepper, dried mint, paprika, and coriander to the mixture.
Integrate Flavors: Knead the meat mixture with the pomegranate molasses and tomato paste until evenly distributed. Refrigerate for 30 minutes; this allows the flavors to meld and ensures the Kofta remains tender during cooking.
Shape: Form the mixture into finger-sized logs (fingers) and arrange them in a baking tray lightly greased with oil.
Bake: Preheat your oven to 180°C. Place the tray in the oven and bake until the Kofta is fully cooked and browned.
The Smoky Touch: To achieve a traditional charcoal-grilled flavor, place a piece of lit charcoal in a small foil cup with a drop of oil inside the tray after cooking. Cover the tray tightly for a few minutes to infuse the meat with smoke.
Serving: Serve hot with Arabic bread or vermicelli rice. It pairs perfectly with a fresh green salad or a side of tahini sauce.
Quick Tip for Success:
Using meat with a bit of fat is crucial for oven-baked Kofta, as it prevents the meat from drying out under the high heat of the oven.
