Afghan Kofta Meatballs Recipes

KOFTA CHALAO

Steps:

• For the kofta: Mix together the ground beef, breadcrumbs, coriander, cumin, garlic, onions, cilantro and 1 teaspoon each salt and pepper. Form the mixture into 1-ounce balls.
• For the sauce: Heat the oil in a pot. Fry the onions until translucent. Add the garlic and 2 1/2 cups water; bring to a boil. Stir in the tomato paste, split peas, coriander, paprika, turmeric, dried plums, sweet peppers, tomatoes, cilantro and some salt and black pepper. Add the kofta, then cover the pot and reduce the heat to a simmer. Cook for 15 to 20 minutes.
• Serve with the basmati rice.

AFGHAN KOFTA (MEATBALLS)

Steps:

• Knead together the beef, onion, pepper, garlic and salt and pepper. Let stand 30 minutes to blend flavors. Form into 16 oval balls. String 4 on skewers alternating with a onion quarter, green pepper quarter and cherry tomato on each skewer. Grill about 5 minutes until browned, turn and grill other side. Served with spiced brown rice and a large piece of the flat Afghan bread.

KOFTA CHALLOW (AFGHAN MEATBALLS WITH RICE)

Steps:

• Rinse rice (First make sure to rinse the rice. Leave it aside for few hours before cooking.
• The taste of it will be much better if it is rinsed and soaked in advance.
• Boil water (Boil water in a pasta pot with strainer or use a regular pot and drain the water after boiling using a strainer.
• Once the water is boiled, add the rice and boil for few minutes or until the rice is soft and long.
• Drain water from rice
• Heat a Pan on High heat and add vegetable oil, boiled rice, salt dissolved in warm water and the spices (Cumin seeds, Black Pepper, Cardamom)
• Mix well
• Make holes with the back of spatula.
• Cover the lid with a kitchen towel and place it on the pot.
• Cook on low heat for at least 25 to 30 minutes.
• 10. Serve with your favourite curry
• In an electric food chopper, add coriander, green pepper, onion, garlic, and mince
• In a big bowel, add meat, the minced mixture, and spices.
• Mix well.
• Add onions in a electric food chopper.
• Fry the minced onions in a large saucepan.
• Add tomato sauce.
• Add water leave on high heat until it comes to boil.
• Make small balls from meat mixture and add to the sauce.
• Leave it on low for 30 minutes to cook.
• 10. Serve with basmati rice or naan bread.

MEDITERRANEAN KOFTA MEATBALLS

Steps:

• Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.

SPICY AFGHAN MEATBALL/KOFTA

Steps:

• soak the split chickpeas for 10 min then boil till cooked.
• Put all the ingerdients except the mince into the blender and grind till smooth with a few Tbsp water.
• Mix with the meat.
• Shape into 1/2 inch balls.
• Shallow fry in 1/2 inch of oil till brown.