Greek (or Turkish) Kofta

When I lived in an independence training home, I learned to cook. There were a few dishes I could cook independently at the end. I will attempt to share these on my blog. Some I cooked from fresh ingredients, while with others, I used packaged foods. I have started to make an attempt at (blogging about!) healthy eating. I’m not likely to ever go all the way on an eating lifestyle, but I do try to at least educate myself about what I’m eating.

Kofta is a Greek or Turkish lamb mince recipe, although I’ve always used beef mince. When googling for recipes in English to find the English names of spices and such, I found that kofta can be served on pitas. I usually use a store-bought package of rice and spice and gravy mixtures and add tomatoes, zucchinis and bell peppers, and of course the minced meat. However, when making kofta with my husband, we discovered that there is peanut in one of the mixes, to which my husband is allergic. We decided to mix the spices ourselves. I can’t remember exactly which spices we used, so I looked up the ingredients of the Knorr mix, which I usually use, and removed what seemed to be unnecessary additives (or things that didn’t appeal to me and for which I was too lazy to look up the English words, LOL). This recipe contains the fresh spices, but you can of course buy a store-bought mixture too.

Prep time: 30 minutes.
Cook time: 30 minutes
Servings: 2 to 3

Ingredients


  • 300 gram minced meat

  • Kofta spice mix:


    • Breadcrumbs

    • 1 shallot, very finely chopped

    • 1 garlic clove, crushed

    • 1 teasppon cumin

    • 1 teaspoon sea salt


  • Glaze mix:


    • Small can of tomato puree

    • 1 teaspoon cumin

    • 1 teaspoon thime

    • 1/2 teaspoon cinnamon

    • 1 teaspoon black pepper


  • 300 gram rice

  • 1 zucchini

  • 2 bell peppers

  • 400 gram (canned) tomatoes

Method


  • Slice the zucchini, bell peppers and tomatoes. If you bought canned tomatoes, here at least you can buy them diced.

  • Mix the minced meat and the spice mix. Mix until well combined, using your hands.

  • Divide the mince meat mixture into small portions and roll these into ball or sausage shapes.

  • Cook the rice for ten minutes.

  • Fry the meatballs or sausages until they’re ready. This in my experienece takes about 10-15 minutes, but may take longer if your meatballs/sausages are larger.

  • Add the zucchini and bell peppers. Cook for 5 minutes.

  • Add the tomatoes, glazing and 200 ml water. Cook until thick enough.


The Knorr package says you need to serve the kofta and the rice separately, but I actually love them combined.

8 thoughts on “Greek (or Turkish) Kofta

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