Spicy Beef Koftas With Chickpea Puree Recipes

SPICY BEEF KOFTAS WITH CHICKPEA PUREE

Spicy Beef Koftas With Chickpea Puree image

From the Food and Cooking of Spain, Africa and the Middle East, posted for ZWT3. The meat is nicely flavored, not too hot. Prep time does not include 1 hour cooling time for meat mixture.

Provided by pattikay in L.A.

Categories Beans

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 1/4 lbs finely ground beef
1 onion, grated
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons paprika
3/4 teaspoon cayenne
1 teaspoon salt
1 bunch chopped flat leaf parsley
1 bunch chopped fresh cilantro
1 1/4 cups dried garbanzo beans (soaked overnight, drained, cooked)
1/4 cup olive oil
1 lemon, juice of
2 garlic cloves, crushed
1 teaspoon cumin seed
2 tablespoons light tahini paste
4 tablespoons Greek yogurt
3 tablespoons butter, melted
salt
pepper

Steps:

mix the ground beef with the onion, cumin, coriander, paprika, cayenne, salt, parsley and cilantro.
knead the mixture well, then pound it till smooth in a blender or food processor.
place in a dish, cover and leave to stand in a cool place for 1 hour.
make the chickpea puree:.
preheat the oven to 400. In a blender or food processor, process the chickpeas with the olive oil, lemon juice, garlic, cumin seeds, tahini and yogurt till well mixed.
season with salt and pepper, tip the puree into an ovenproof dish, cover with foil and heat through in the oven for 20 minutes.
divide the meat mixture into six portions and mold each on to a metal skewer so that the meat resembles a fat sausage.
preheat the grill or broiler on the hottest setting and cook the kebabs for 4-5 minutes on each side. (Don't overcook so it doesn't dry out.).
melt the butter and pour it over the hot chickpea puree. (if puree is too thick, thin with a bit more yogurt and or butter) serve the kebabs with the hot chickpea puree.
serve with salad and bread.

Nutrition Facts : Calories 975.1, Fat 87.6, SaturatedFat 33.5, Cholesterol 108.9, Sodium 495.7, Carbohydrate 31.4, Fiber 9.3, Sugar 5.8, Protein 18

SPICY INDIAN KOFTA

Spicy Indian Kofta image

Make and share this Spicy Indian Kofta recipe from Food.com.

Provided by canarygirl

Categories Lamb/Sheep

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs ground lamb or 1 1/2 lbs beef
2 teaspoons minced ginger
3 cloves garlic, minced
4 cayenne bell peppers (I just used Thai bird's eye chilies)
1 small onion, minced
1 egg
1/2 teaspoon turmeric
2 teaspoons garam masala
2 tablespoons freshly chopped cilantro
6 mint leaves, chopped (or 1 teaspoon dried)
1 medium potato, finely grated
salt and pepper

Steps:

Put the ground meat in a larger bowl, and add ginger, garlic, cayenne peppers, onion, egg, tumeric, garam masala, cilantro, mint, potato, and salt and pepper to taste.
Mix well (you'll have to use your hands for this one).
Form golf ball sized balls with the meat mixture, and set aside.
Allow to rest 30 minutes.
Heat oven to 375º.
Place the kofta on a non-stick cookie sheet and bake 25 minutes or until cooked through, and slightly browned.
Serve hot, with nan bread, cucumber-yogurt sauce and a fresh tomato and mint salad.

TWISTED BEEF KOFTAS (MIDDLE-EASTERN MEATBALLS)

Twisted Beef Koftas (Middle-Eastern Meatballs) image

Traditionally made with lamb and mint, this is my own altered version of the scrumptious Indian dish. These meatballs are pretty spicy, so season to your known preferences. I like to use lots of pepper and cayenne and minimal salt. The prep time can be cut by preparing the ingredients in a food processor. All measurements are approximate, feel free to use what you have on hand! There are many ways to serve them. My favorite method is in a fresh, warm pita with a cucumber-yogurt sauce or with terriyaki and a handful of onions. My boyfriend likes to eat his with spicy mustard. Or for a flavor crossover use them as meatballs for spaghetti! Try a cool, light salad as a side, and don't forget dessert!

Provided by YourCakeIWillTake

Categories Meat

Time 35m

Yield 15-20 meatballs, 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lean ground beef
1 medium onion, finely chopped
1 medium potato, peeled, grated
1/2 cup cilantro, finely chopped
1 -4 garlic clove, finely chopped
1/2 bell pepper, finely chopped (optional)
1 egg
3 teaspoons teriyaki sauce or 3 teaspoons soy sauce
ground black pepper, to taste
cayenne pepper, to taste
garlic salt or seasoning salt, to taste

Steps:

Preheat oven to 350.
Mix all ingredients in a medium mixing bowl until well-blended (using your hands works best).
Form golf-ball sized meatballs from the mixture and place, without touching, on an ungreased baking sheet.
Bake until slightly browned and cooked through (approximately 20-25 minutes).
Serve 'em up hot! (See Recipe Description for Suggestions).

SPICY MINCED BEEF KEBABS WITH HOT CHICKPEA PUREE

Spicy Minced Beef Kebabs With Hot Chickpea Puree image

Great for a summer barbeque, make them a s fiery as you wish by adding more cayenne pepper. You will need metal skewers with wide flat blades to hold the meat in place on the grill. From Modern Moroccan by Ghillie Basan

Provided by lindseylcw

Categories Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 1/4 lbs minced beef
1 medium onion, grated
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
3/4 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon fresh parsley, chopped
1 tablespoon fresh coriander, chopped
1 1/4 cups dried garbanzo beans, soaked overnight drained and cooked
1/4 cup olive oil
1 lemon, juice of
2 garlic cloves, crushed
1 teaspoon cumin seed
2 tablespoons light tahini
4 tablespoons thick Greek yogurt
3 tablespoons butter, melted

Steps:

Mix all of the first 8 ingredients together, knead well then place into food processor and process until smooth.
Place into a dish, cover and leave to stand for 1 hour.
Preheat the oven to 200C 400°F.
In a food processor, process the chickpeas, olive oil, lemon, garlic, cumin, tahini and yoghurt, season and put into ovenproof dish, cover with foil and heat through for 20 mins in the oven.
Divide the meat mix into 6 portions and mould each onto metal skewer so that the meat resembles a fat sausage, cook 4-5 mins each side.
Pour melted butter over the hot chickpea puree and serve with salad and crusty bread.

Nutrition Facts : Calories 533.7, Fat 34.4, SaturatedFat 11.1, Cholesterol 79.5, Sodium 508.2, Carbohydrate 30.8, Fiber 8.7, Sugar 5.6, Protein 27.2

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