Ashkali Kofta
Today we offer you one of the types of koftas known in the Levant and Turkey. The recipe is easy, but you should follow the good steps as follows:
Ingredients:
For flesh of a pregnant pregnancy neck:
2 kg beef neck
Salt and black pepper
1 tablespoon of grape seed oil
8 sweat thyme
2 bay leaves
2 cloves
2 hills
1 cinnamon stick
8 cup beef broth or lamb broth
1 onion
2 cloves of garlic
For Kibbeh Dough:
450 g lamb, very fine minced
225 gsm fine white bulgur
1/2 teaspoon precision grains seasoning or 7 spices
1 teaspoon red paprika
1/4 teaspoon cinnamon powder
1/4 teaspoon cumin
Salt, to taste
For the sauce:
50 grams chickpeas, soaked overnight and drained
2 cups tomato juice
2 cup lamb stock broth
1 tablespoon Syrian hot chili paste
1 teaspoon crusty mint
4 garlic cloves
1 cup white grape juice
4 tablespoons lemon juice or cherry vinegar (optional)
Salt and black pepper, to taste
2 tablespoons of butter (optional)
How to prepare:
the meat:
1- Heat the oil in a grill pan and brown the meat until it becomes brown.
2- Add thyme, bay leaves, cloves, cardamom, cinnamon sticks, shalot onions, garlic and broth, put the lid on.
3- Cook in the oven at a temperature of 90 degrees Celsius and adjust the marinade.
4- Crumble the flesh from the bone and set it aside.
Kibbeh Dough:
1- Season the bulgur with spices and salt, then moisturize the bulgur with 1 cup of water and set aside for 10 minutes, add the onion, and pass the bulgur once in a meat mincer.
2- Mix with minced lamb, and knead together until a smooth dough forms.
3- Cut the kubba dough into 10 gram pieces and roll into balls.
The sauce:
1- Boil chickpeas on low heat for 2 hours until they are soft, and keep a little boiling water.
2- In a medium saucepan, mix tomato juice, meat broth and hot chili paste, and bring to a boil.
3- Add boiled chickpeas with a little cooking water, season with salt and black pepper, and cook over low heat for 20 minutes.
4- In the meantime, mix garlic and mint, dry until crumbly.
5- Add half the amount of garlic and mint paste, then add white grape juice to the soup and cook for 5 minutes.
6- Add the kibbeh balls and the rest of the garlic and mint paste, and cook over low heat for 5 minutes, and serve warm.
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