Photograph of the finished Kofta

Middle East · Thịt viên om sốt cà chua Kofta

Kofta

55 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.4 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 2
  • Photograph of Parsley Parsley 1.1 oz
  • Photograph of Baharat spice blend Baharat spice blend 0.4 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Potato Potato 1.1 lb
  • Photograph of Pomegranate molasses Pomegranate molasses 3 ¼ tbsp
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Mix the minced lamb with the grated and squeezed onion, parsley, baharat, and pepper, then mix for 5 minutes.
  2. 2 Shape into 6 cm long patties and pan-fry for 3 minutes on each side until the outer surface is crispy.
  3. 3 Fry potato slices 1 cm thick for 5 minutes until golden brown on the edges, then arrange them at the bottom of the pan.
  4. 4 Cook the tomato puree with garlic and pomegranate syrup for 10 minutes; the pomegranate syrup provides a deep sweet and sour flavor that lemon cannot replace.
  5. 5 Arrange the kofta on top of the potatoes, pour in the sauce, and simmer covered for 25 minutes over low heat.

With an appliance

  • Oven 55 min

    Replace step 5: arrange the kofta on top of the potatoes, pour in the sauce, cover, and simmer on the middle rack of the oven at 180 degrees for 22 minutes; do not stir so that the meatballs retain their shape.

Start cooking