Ingredients with Measurements:
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, lightly beaten
- 1/4 cup vegetable oil
- 1 cup water
- 1 cup sugar
- 1/4 cup honey
- 1 tbsp lemon juice
- 1 tsp orange blossom water
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Skewers
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Small saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine the ground lamb, breadcrumbs, onion, garlic, parsley, mint, cumin, coriander, cinnamon, salt, pepper, and egg. Mix well until all ingredients are evenly distributed.
2. Divide the mixture into 12 equal portions and shape each portion into a sausage shape around a skewer. Repeat until all the mixture is used up.
3. Heat vegetable oil in a deep fryer or heavy-bottomed pot over medium heat. Fry the kofta skewers in batches until golden brown and cooked through, about 5-7 minutes. Use a slotted spoon to remove the kofta from the oil and drain on a paper towel-lined plate.
4. In a small saucepan, combine the water, sugar, honey, lemon juice, and orange blossom water. Bring to a boil over medium heat, stirring occasionally until the sugar is dissolved. Reduce the heat and simmer for 10-15 minutes until the syrup thickens.
5. Dip the fried kofta skewers in the syrup and serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Fry the kofta skewers in oil heated to 350°F.
Serving size:
- This recipe makes 12 kofta skewers, serving 4-6 people.
Nutritional information:
- Calories: 420
- Fat: 23g
- Carbohydrates: 37g
- Protein: 18g
- Sodium: 310mg
- Sugar: 34g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Dried herbs can be used instead of fresh herbs.
- Orange zest can be used instead of orange blossom water.
Variations:
- Add chopped nuts, such as pistachios or almonds, to the kofta mixture for extra texture.
- Serve the kofta skewers with a side of tzatziki sauce or hummus.
- Make mini kofta balls instead of skewers for a party appetizer.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning.
- Use a cookie scoop or ice cream scoop to portion out the kofta mixture for even-sized skewers.
- Keep the syrup warm while frying the kofta skewers to prevent it from thickening too much.
Storage instructions:
- Leftover kofta skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the kofta skewers, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the kofta skewers on a platter with the syrup drizzled over the top.
- Garnish with chopped parsley or mint leaves.
Pairings:
- Serve with a side of rice pilaf or couscous.
- Pair with a crisp salad or roasted vegetables.
Suggested side dishes:
- Tabbouleh salad
- Grilled eggplant
- Roasted carrots
Troubleshooting advice:
- If the kofta mixture is too wet, add more breadcrumbs.
- If the kofta skewers are falling apart, chill the mixture in the refrigerator for 30 minutes before shaping.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw meat and other ingredients to prevent cross-contamination.
Food history:
- Kofta is a popular Middle Eastern dish made from ground meat, spices, and herbs. It is often served on skewers and can be grilled, baked, or fried.
Flavor profiles:
- The lamb kofta is savory and spiced, while the syrup is sweet and floral with hints of citrus.
Serving suggestions:
- Serve the kofta skewers as a main course or as an appetizer at a party.
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