Ingredients with Measurements:
- 1 lb ground lamb
- 1 cup finely chopped onion
- 1 cup finely chopped fresh parsley
- 1 cup finely chopped fresh cilantro
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 cup fine bulgur
- 1/4 cup water
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Food processor
- Skewers
Step-by-step instructions:
1. In a large mixing bowl, combine the ground lamb, chopped onion, parsley, cilantro, salt, black pepper, cumin, paprika, and cinnamon. Mix well.
2. In a food processor, pulse the bulgur until it becomes a fine powder. Add the bulgur to the lamb mixture and mix well.
3. Add the water to the mixture and knead with your hands until the mixture becomes smooth and well combined.
4. Cover the mixture and let it rest in the refrigerator for at least 30 minutes.
5. Preheat the grill to medium-high heat.
6. Divide the mixture into 12 equal portions and shape each portion into a long, thin sausage shape.
7. Thread each sausage shape onto a skewer.
8. Brush each kofta with vegetable oil.
9. Grill the kofta for 10-12 minutes, turning occasionally, until they are cooked through and browned on all sides.
10. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 45 minutes
Cooking time: 10-12 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
This recipe makes 12 kofta skewers, serving 4-6 people.
Nutritional information:
Calories per serving: 250
Fat: 18g
Protein: 17g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Sodium: 400mg
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Mint can be used instead of cilantro.
- Quinoa can be used instead of bulgur.
Variations:
- Add chopped garlic to the mixture for extra flavor.
- Add chopped tomatoes and cucumber to the dipping sauce for a refreshing twist.
- Serve the kofta with pita bread and a side salad for a complete meal.
Tips and tricks:
- Make sure to soak the skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Use your hands to knead the mixture well for a smooth and even texture.
- Don't overcook the kofta, as they can become dry and tough.
Storage instructions:
Leftover kofta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the kofta, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the kofta skewers on a platter and garnish with fresh herbs and lemon wedges.
Garnishes:
Fresh parsley, cilantro, and lemon wedges.
Pairings:
Serve the kofta with hummus, tzatziki, or a spicy harissa dipping sauce.
Suggested side dishes:
Pita bread, tabbouleh salad, or roasted vegetables.
Troubleshooting advice:
- If the kofta mixture is too dry, add a little more water until it becomes smooth and well combined.
- If the kofta are sticking to the grill, brush them with more oil and make sure the grill is well-oiled before cooking.
Food safety advice:
- Make sure to cook the kofta to an internal temperature of 160°F to ensure they are safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Beşbarmaq kofta is a traditional dish from Azerbaijan, made with ground lamb and spices.
Flavor profiles:
The kofta are savory and aromatic, with a blend of spices that give them a warm and slightly sweet flavor.
Serving suggestions:
Serve the kofta as an appetizer or main course, with your favorite dipping sauce and side dishes.
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Region: Azerbaijani