Kafta in Lebanon and it's also widely known as Kofta in other Middle Eastern countries #ClaudettesKitchen
Ingredients:
- Chopped 2 onions and put it into a chopper machine
- Put the minced onions above the meat (1 Kg ground meat or madkouka meat, or minced meat)
- 1 bunch of parsley
- Put the minced parsley above the onions
- 1 tablespoon salt
- 1 tablespoon ground all pepper or sweet spice
- Mix well all the ingredients until combined
- 1 cup cooking oil
- On medium heat cook the kafta
- After 3 to 4 minutes flip the kafta on other side
- When the other side of the kafta is well cooked remove the kafta from the pan
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What's the difference between kofta and Kafta?
It's basically a meatball using either beef, chicken or lamb, mixed with herbs, Middle Eastern spices and onions.
Can you eat Kafta raw?
Kafta is the classic Lebanese Kebab made from ground meat. It is mildly spiced and has very finely chopped parsley and onions blended into the mixture. Very fresh kafta is sometimes eaten raw in Lebanon in a similar way to kibbeh nayeh.
What are vegetarian kofta balls made of?
The koftas are made of mashed vegetables, sweet potato and chopped cashews. The cashews give the meatballs texture which goes perfectly with the creaminess of the dish.
How do you stop kofta from breaking?
Make sure the oil in the kadai/wok is hot enough. If not, the koftas can break when dropped into oil. They can also stick to the bottom of the pan while frying. So, make sure the oil is hot before you drop the koftas in oil.
How do you make kofta kebabs stick together?
Chances are there's too much fat in the meat and that's why they are not sticking together. It could also be that it is too fine of a grind, a coarser grind for the meat usually results in it sticking a bit better. You could try adding breadcrumbs or flour along with some egg or egg white and see if that works.
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