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Thursday, 3 January 2013

Moroccan Kofta Meatballs Recipe in Butter Sauce

Kofta usually made by meat. You can make these Moroccan meatballs from beef, lamb, turkey or a combination of meats. This is really a good recipe in Moroccan style. So lets try the recipe at your home..

  • 1 lb. (about 1/2 kg) ground beef, lamb or turkey 
  • 2 tablespoons very finely chopped onion 
  • 2 tablespoons chopped fresh parsley 
  • 2 tablespoons chopped fresh cilantro 
  • 1 teaspoon paprika 1 teaspoon cumin 
  • 3/4 teaspoon salt, or more to taste 
  • 1/4 teaspoon cinnamon 
  • 1/8 teaspoon black pepper or cayenne pepper 

For the Sauce :
  • 4 tablespoons butter 
  • 1 tablespoon chopped parsley and/or cilantro 
  • 1 teaspoon lemon juice, or more to taste 
  • 2 or 3 saffron threads, crumbled (optional)

  • Mix the ground meat with the onion, parsley, cilantro and spices. Knead the mixture well, and if time allows set the meat aside to allow the flavors to blend for a half hour (or longer in the fridge).
  • Shape the kefta into small meatballs. These can be as tiny as marbles, but I usually make mine about 3/4 inch in diameter. 
  • Melt the butter in a large saute pan or frying pan over medium heat and add the meatballs. Cook, stirring frequently, until the meatballs are browned on all sides. 
  • Add the lemon juice, parsley and saffron to the pan. Continue cooking the meatballs for a few minutes longer while the sauce reduces to the the consistency of melted butter. Serve immediately.

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