Kafkas Koftas Recipes

KAFKA'S KOFTAS

Steps:

• ~~~ FOR KOFTA ~~~ Mash all the boiled vegetables. Mix ginger paste, pepper, flour and salt in well.
• Make into small (1-inch diameter) kofta balls. You really don't have to take the time to form these... just drop by spoonfuls into approximate 1-inch balls.
• Heat oil on high.
• Reduce heat to medium and test out one kofta ball by frying until golden-to-dark brown, turning to brown the second side as well. You must be very gentle as these are quite fragile. If the kofta in the oil splatters too much, add a little more flour to the remaining kofta mixture and try again.
• Cook the remaining koftas in batches and drain on paper towels.
• ~~~ FOR GRAVY ~~~ Heat oil in pan.
• Fry bay leaves for 30 seconds.
• Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
• Add the tomatoes and sauté for about 3 minutes.
• Add garam masala, red chilli powder, turmeric, ground coriander and salt to the mixture and heat for about 3-4 minutes on medium.
• Add enough water to the mixture to make a thick gravy.
• Bring the gravy to gentle boil, then reduce the heat and cover, allowing to cook for 4-5 minutes.
• Add half of the cream (2 tablespoons) and stir to blend with gravy.
• ~~~ TO FINISH ~~~ 5-10 minutes prior to serving, add kofta balls to gravy. Heat on medium to 2-3 minutes.
• Garnish with the remaining cream and finely chopped coriander leaves.

BEEF KAFTA KABOBS

Steps:

• Place ground beef in a large bowl.
• Add onion, garlic and parsley to a food processor and process until very finely minced scraping down sides as needed. Mixture should almost start to liquefy (just past the point of a very fine mince).
• Transfer the onion mixture to the bowl with the beef and add all the spices.
• Mix well using clean hands until all the ingredients are fully incorporated. Place the bowl in the refrigerator for 10 minutes while you preheat the grill.
• Preheat an outdoor grill to medium high heat (450-500°F) and lightly grease the grates with a high smoke point oil like avocado oil.
• Remove the beef mixture from the refrigerator and form the beef into an oblong shape on skewers (*see note). Using 6 to 8 skewers, repeat until beef mixture is used up.
• Carefully place each skewer on the preheated and greased grill. Grill for about 6-8 minutes.
• Gently flip skewers when meat pulls away from the grates easily and grill marks have formed on the bottom. Grill on the other side for an additional 3-4 minutes until cooked through.
• Transfer the kabobs to a plate and let rest for a few minutes before serving.
• Pour any accumulated juices over the kabobs when serving and enjoy with your favorite sides.

KAFTA (BBQ)

Steps:

• Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
• In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
• Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.