Lebanese Kofte Recipe

Posted on
 marinated lamb koftes with a cooling tahini yogurt dip Lebanese kofte recipe

Makes 8 | Hands-on time 15 min, grilling time 10 min, plus chilling | Easy

Serve these spicy, marinated lamb koftes with a cooling tahini yogurt dip, toasted pittas and some sharp pickles for a quick Lebanese meal.

Nutritional isu per serving

Calories 240kcals
Fat 15.4g (6.6g saturated)
Protein 20.7g
Carbohydrates 3.9g (2.4g sugars)
Fibre 1.6g
Salt 0.2g

INGREDIENTS

2 red onions, halved
400g British lamb mince, around 20% fat
400g British beef mince
4 garlic cloves, crushed
Large handful fresh parsley leaves, very finely chopped
2 tsp ground coriander
1 tbsp ground cumin
¼ tsp cayenne pepper
¼ tsp ground allspice
1 tsp ground cinnamon
½ tsp ground ginger

Serving suggestions

Garlic yogurt tahini dip
Scorched green chillies
Shredded white cabbage
Chilli sauce
Toasted pittas
Lemon wedges

METHOD

01. Put the red onions in a food processor and whizz until finely chopped. Tip out into a sieve lined with a clean J-cloth over the sink. Bring the cloth around the onions and squeeze to extract and discard as much liquid as possible (wear rubber gloves to protect your hands from the smell). Put the squeezed-out onions in a large mixing bowl, then add all the other ingredients and a good amount of seasoning (we used a scant teaspoon of salt). Mix well with your hands for 2-3 minutes, kneading the mince to break up its structure a bit.

02. Divide the mince mixture equally into 8, then mould into sausage shapes around 8 long metal or soaked bamboo skewers. Cover and chill until needed (at least 1 hour).

03. Heat the grill to high. Lightly oil a large, foil-lined baking tray and lay the kebabs on it. Grill for 4-5 minutes on each side until completely cooked through in the middle and a little charred outside. Serve with your choice of sides.

Tips

Don’t be tempted to use super-lean mince, as it may not cling to the skewers properly and the kebabs will be dry once they’re cooked. You can griddle these kebabs if you prefer, or cook them on the barbecue, using the timings stated in the recipe.

Make Ahead

You can prepare the mince 24 hours ahead and keep covered in the fridge, but omit the salt so it doesn’t toughen the meat. When ready to cook, add the salt and mix well before shaping.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *