Kofta Kababs
Kofta Kababs
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Mediterranean
Author:
RL Moreland
Servings
6
Prep Time
50 minutes
Cook Time
10 minutes
Kofta kababs boast a rich and aromatic flavor profile that is both savory and complex. They embody the rich culinary traditions and communal values of Middle Eastern, Mediterranean, and South Asian cultures. This dish, often prepared during family gatherings, festivals, and special occasions, highlights the use of aromatic spices and fresh herbs that are characteristic of these regions. The process of shaping and grilling the kababs is typically a shared activity, fostering a sense of togetherness and familial bonding. Furthermore, kofta kababs reflect the historical trade routes and cultural exchanges that have influenced these cuisines, blending flavors and techniques from various cultures into a beloved and iconic dish that transcends borders.
Flavor Profile of Kofta Kabab:
Savory and Meaty:
The primary flavor comes from the ground beef or lamb, which provides a robust, savory base. The meat's natural juices and fat contribute to a rich, succulent taste.
Spices and Herbs:
Cumin and Coriander: These spices add earthy and slightly citrusy notes, giving the kababs a warm and inviting aroma. Cinnamon and Allspice: These spices impart a subtle sweetness and depth, creating a complex and well-rounded flavor. Black Pepper and Red Pepper Flakes: These add a mild heat and a peppery bite, balancing the richness of the meat. Smoked Paprika: This provides a hint of smokiness, enhancing the overall savory profile.
Freshness from Herbs:
Parsley and Mint: These fresh herbs introduce bright, green, and slightly minty flavors, which lighten the heaviness of the meat and spices, adding a refreshing contrast.
Aromatic Garlic and Onion:
Garlic: Adds a pungent, savory note that deepens the flavor profile. Onion: Contributes a slight sweetness and moisture, helping to keep the kababs tender and juicy.
Overall Experience:
When you bite into a kofta kabab, you experience a medley of flavors that start with the savory meat and spices, followed by the fresh, bright notes of the herbs. The combination of these elements results in a mouthwatering, aromatic, and deeply satisfying taste. The texture is tender and juicy, with a slight char from grilling, adding a hint of smokiness and a pleasant contrast in flavor and texture.
Ingredients
KABABS
- 1/2 cup of panko bread crumbs
- 2 pounds lean ground lamb or beef
- ½ small Spanish onion, grated (¼ cup)
- 4 garlic cloves, minced
- 2 eggs
-
1 tablespoon paprika
- 1 tablespoon ground cumin
-
⅓ cup finely chopped fresh Italian parsley
- Salt and fresh ground black pepper to taste
RICE
- 2 tablespoons Butter
- 1 cup basamati rice
- 3 cups of water
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 pinch of salt
- One bullion cube
WHITE SAUCE
- 1/2 cup Greek yoghurt
- 1 cup of mayonnaise
- 2 tablespoons water
- 1 tablespoon vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon parsley
- 2 teaspoon sugar
- 1 teaspoon lemon juice
SOĞAR PIYAZI (Onion Relish)
- 2 medium red onions, thinly sliced
- Salt
- 2 teaspoons sumac
- 2 teaspoons Turkish pepper or ground red pepper
- ½ cup coarsely chopped fresh Italian parsley leaves
Directions
KABABS
Combine the lamb or beef, bread, onion, garlic, eggs, paprika, cumin, and parsley in a large bowl. Season with salt and pepper and mix together, using your hands to mix the ingredients for about 2 minutes. Cover and refrigerate the meat for 30 minutes.
Prepare a charcoal grill.
- With moistened hands—keep a bowl of warm water nearby— divide the chilled meat mixture into 4 equal portions. Hold a skewer upright with one hand, and with the other hand form the meat into a sausage shape on the skewer. Start at the lower end and work your way to the tip of the skewer by gently pressing the meat against it, opening and closing your hand with a continuous, quick motion.
Place the koftas on a hot grill set 5 inches above the coals.
- Grill the meat for about 4 minutes on each side for medium-cooked meat, 6 minutes on each side for well done. Turn the meat frequently during cooking.
Pull out the skewer from each kofta and cut each one into 4 or 5 slices. Place the slices on top of the rice. Drizzle white sauce over kababs and rice and serve with Soğar Piyazi (onion relish).
RICE
Melt butter in a medium pot over medium heat and stir in rice until it starts to turns light brown/golden.
Add water, paprika, turmeric, cumin, salt and bullion cube and bring to a boil.
Boil rice until all the water is absorbed and the rice reaches the desired texture.
WHITE SAUCE
Mix greek yoghurt, mayonnaise, water, vinegar, salt, pepper, parsley, sugar and lemon juice in a bowl and stir well to combine.
Optional: Fill a plastic condiment bottle with the white sauce. This will make it easier to drizzle the sauce over the dish.
SOĞAR PIYAZI (Onion Relish)
Place the onion slices in a bowl, season with salt and squeeze them a few times with your fingers to extract some of the juice.
Add the sumac, ground red pepper, and parsley and mix them into the onions well.
Recipe Note
You can also cook the kababs in the oven. If using an oven, pre-heat the oven to 400 degrees F then place the kababs on a baking sheet and bake for 20-25 minutes, turning once halfway through.
You can also steam the rice. Just mix all of the spices and bouillon into the water you are going to the steamer to cook the rice in.
- Tags:
- Lamb
- Mediterranean
