Baked Kafta Recipes

Steps:

• What you can do is start by chopping up your parsley in a food chopper until fine.
• Do not use dried parsley.
• Then put the parsley in a large mixing bowl.
• Then cut onion up into pieces-- doesn't matter how small just so you can fit it into the chopper and combine the garlic and chop away until fine-- not pasty though.
• Put the onion garlic mixture in the bowl with the parsley and add ground meat and spices.
• Mix with hands until everything is well blended.
• Pat the meat mixture down in the bottom of a 9x13 baking pan and broil in oven until top is browned, this will enhance the flavor, then take out of the oven.
• Peel potatoes.
• Slice tomatoes and potatoes into quarter of an inch in size and layer-- potatoes first and then tomatoes will be top layer.
• Sprinkle with a little salt-- and bake in oven about 425°F covered with foil for approximately 45 minutes to and hour-- enjoy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium-high heat. Saute onion until golden brown, about 5 minutes. Transfer onion and 1 tablespoon of the oil from the skillet to a food processor and puree until smooth. Reserve remaining oil in the skillet.
• Place onion puree, beef, egg, yogurt, garlic paste, ginger paste, coriander, salt, and red pepper in a bowl. Mix by hand to combine. Form beef mixture into 4 to 5-inch-long kebabs using oiled hands. Arrange in a baking pan.
• Saute cumin seeds in the reserved oil over medium-high heat until blackened, about 5 minutes. Stir in tomato sauce, and salt; cook until heated through, about 5 minutes more. Pour the sauce over the kebabs. Cover with aluminum foil.
• Bake in the preheated oven until beef is no longer pink in the center, about 20 minutes. Uncover and turn on the broiler. Broil until brown, about 5 minutes more.

Steps:

• Set oven at 375.
• Combine meat, onion, 1 tsp. salt, pepper and parsley.
• Mix well.
• Form into 1 1/2 inch balls then flatten into patties and fry slightly in a skillet with the oil, turning over once, (do not cook through).
• Remove from skillet and place in a baking or casserole dish.
• Combine remaining ingredients and add to meat patties.
• Stir gently.
• Bake for 45-60 minutes or until carrots are tender.
• Serve with rice pilaf.

Steps:

• Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
• Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
• Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.
• If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
• Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
• Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray.
• Grate 1 of the onions into a large bowl. Add the ground meat, turmeric, sumac, 1 teaspoon salt and 1/2 teaspoon pepper. Mix well using your hands or a spoon. Add the cilantro and mix again to combine.
• Wet your hands with some water (to avoid the mixture sticking to your hands), divide the mixture into 8 pieces and form each one into an oval patty. Place the patties on the prepared baking sheet.
• Cut the tomatoes into quarters and cut the remaining onion into large chunks. Place both on the baking sheet between the koftas. Season with salt and pepper. Bake until the koftas are fully cooked and the vegetables have softened, about 20 minutes. Turn the oven to broil and broil until the vegetables are slightly charred in spots and the kofta are browned, 2 to 3 minutes.

Steps:

• For the tzatziki sauce: Strain Greek yogurt through a paper-towel lined colander and let sit for 3 hours to thicken, refrigerated.
• Fold the yogurt with cucumbers, fresh lemon juice, mint, crushed garlic cloves, salt and pepper. Refrigerate until ready to use.
• For the harissa sauce: Char red bell peppers over an open flame, then remove seeds and clean the skin.
• Boil Fresno chiles in salted water in a pot on medium heat until the vegetables start to soften. Drain, then deseed and remove the membranes of the chiles.
• Toast cumin seeds, coriander and caraway seeds in a skillet until fragrant. Crush the toasted spices in a spice grinder with mint and salt until finely ground.
• Blend the spice mixture with the roasted red bell peppers, Fresno chiles, vegetable oil, garlic and lemon juice until smooth. Drizzle in olive oil while blending.
• For the tahini sauce: Blend tahini, water, lemon juice, salt and garlic.
• For the kebabs: Mix ground beef, allspice, nutmeg, salt, cinnamon, pepper, ginger, garlic, onion and parsley in a bowl by hand, then refrigerate overnight.
• Form the mixture into 4 to 6 balls, then put each on a metal skewer. Lengthen the meat into elongated kebab shapes and grill over medium heat, 2 to 3 minutes per side.
• Warm the pita with a little butter and swipe with the tzatziki sauce. Top with the kebab, then squirt with tahini sauce and harissa sauce.

Steps:

• Preheat your oven to 400'F.
• Coat the bottom of a 9x13 inch oven proof dish or pan with the 2 tablespoons of olive oil so all of it is well covered. If you want to use more then do, these balls will stick to the bottom.
• Grate the cauliflower and cabbage. I used my food processor and it saved a lot of time.
• Put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. Mix until well combined.
• Let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls.
• Roll into 1 inch balls. I found squeezing them back and forth in my hands worked well.
• Place the Kofta balls in the oiled casserole dish.
• Drizzle a little more olive oil over each Kofta ball.
• Bake in the oven for 20 minutes. The Kofta should be a nice golden colour when you remove them.
• Let them cool for a few minutes. If they stick gently slide a spatula under each ball to remove.
• Put the Kofta balls in another dish.
• Spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish. Place the Kofta balls on the sauce.
• Pour the rest of the sauce on top. I added a little water to the jar to get the rest of the sauce out. Let them sit for about one hour. The Kofta balls will absorb the sauce very well.
• You can reheat the Kofta balls in the microwave or in the oven.
• Bon Apetit!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place beef in a bowl, season with salt and pepper and mix to combine. Form into 6 small finger shapes, place on an ungreased baking sheet.
• Bake in the preheated oven until starting to brown, about 7 minutes.
• Combine water, tahini, lemon juice, mixed spices, salt, and pepper in a bowl; whisk until tahini is dissolved and fluffy, about 5 minutes.
• Transfer tahini mixture to a saucepan over low heat; cook and stir constantly until simmering, about 3 minutes. Add meat fingers to saucepan. Simmer, stirring occasionally, until meat is fully cooked and no longer pink inside, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• - For the Gravy:.
• Heat Oil in a medium pan.
• Add Onions and salt - saute until moisture is evaporated.
• Add Ginger and Garlic and cook for 1-2 minutes.
• Add Pureed Tomatoes and cook until Oil separates from the mixture.
• Add in Turmeric Powder, Cumin Powder, Coriander Powder, Red Chili
• Powder and Garam Masala - mix well.
• Add Evaporated Milk and stir.
• Add Milk to make the gravy to desired consistency.
• Add sugar to taste and check salt.
• Bring Gravy to a boil and switch off the stove.
• - For the Koftas:.
• In a microwave safe bowl, cook Peas and Carrot with 2-3 tablespoons of water for 3-4 minutes.
• Squeeze out all excess water from the above mixture.
• In a food processor with a chopper blade, process paneer.
• Add Boiled Potato and again process until a dough is formed.
• Remove dough from food processor and place into a bowl.
• Add Peas & Carrots, Cilantro, Cashews/Golden Raisins (reserve a little for garnishing), Salt, Coriander Powder, Cumin Powder and Chaat Masala - knead well.
• Line a baking tray with foil and spray with Cooking Oil.
• Roll Koftas into small Golf Ball size balls and place on baking tray.
• Lightly spray Cooking Oil on all of the koftas.
• Place tray in the oven and Broil on High until koftas turn a golden brown.
• Flip koftas to the other side and broil once again until golden brown.
• Remove koftas from oven and allow them to cool slightly.
• Arrange koftas in a casserole dish and cover them with the gravy.
• Garnish with remaining cashews and raisins.
• Cover the dish and bake in the oven at 350 degrees (F) for 15-20 minutes.
• Serve hot with Naan or Rice.

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.

Steps:

• Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.