Kofta Mishmisheya Lamb Meatballs In Apricot Sauce Recipes

MEDITERRANEAN KOFTA MEATBALLS

Mediterranean Kofta Meatballs image

For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1 pound ground lamb
1 small onion, chopped
1/2 cup packed fresh parsley sprigs
1/4 cup fresh mint leaves
1 tablespoon minced fresh oregano
2 garlic cloves
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 tablespoon vegetable oil
Hot cooked couscous
1 cup plain Greek yogurt
2 plum tomatoes, cut into wedges
2 lemons, cut into wedges
3 tablespoons minced red onion
Fresh mint leaves

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.

Nutrition Facts : Calories 339 calories, Fat 24g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

KOFTA MISHMISHEYA (LAMB MEATBALLS IN APRICOT SAUCE)

Kofta Mishmisheya (Lamb Meatballs in Apricot Sauce) image

This is a recipe I have not yet tried. but it is from "The Book of Jewish Food" by Claudia Roden, and every single recipe I have made from that book so far has been a winner! This recipe originates in Iraq, and appeared originally in a 13th century Baghdad cookbook.

Provided by Susiecat too

Categories Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 large onion, chopped
3 -4 tablespoons vegetable oil
1 1/2 lbs ground lamb
1 teaspoon dried lime powder (available at Indian groceries)
1/4 teaspoon ground cloves
1/4 teaspoon allspice
salt and pepper
3 -4 tablespoons tomato paste
7 ounces dried apricots, soaked in water for 1/2 hr. (use the tart, not sweetened variety)
3 -4 tablespoons currants or 3 -4 tablespoons raisins
1 lemon, juice of
1 teaspoon sugar

Steps:

In a large frying pan, fry the onion in oil until golden.
With your hands, work the meat into a paste with the dried lime, cloves, allspice, 3/4 tsp salt, and pepper, and roll into walnut-sized balls.
Add them to the pan and cook, turning them to brown all over.
Stir in the tomato paste, add the drained apricots and the currants or raisins, and cover with water.
Simmer about 25 minutes.
Crush the apricots a bit with a fork, add lemon juice and sugar and a little salt and pepper, and simmer for another 20 minutes.
Serve over rice.

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