Tsiren Dakakken Nama Nigerian Kofta Recipes

Steps:

• Put all the ingredients except the oil in a large bowl and mix together with fork. Cover and refrigerate the mixture for 1 hour.
• Light the barbecue fire or grill.
• Divide the mixture into 12 equal portions, shaped each portion into a sausage about 5cm/2inches long, squeezing each sausage firmly to make it as compact as possible.
• Brush 4 kebab skewer and push through sausage, moulding them firmly on the skewer. Brush kebab all over with oil and place on the grill. Cook kebab over the hot coal for 7-10 minutes, turning frequently.
• Serve garnished with lemon slices.

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:

• Grind meat, parsley and onions in the meat grinder using the finest disk.
• Alternatively finely dice parsley and onion.
• Add salt, spices (besides baharat you are free to use your usual spices) and olive oil.
• Mold into finger shapes and place into a large pan (such as a large skillet) so that they cover the whole pan.
• Slice potato and fry until lightly golden on each side.
• Arrange on top of the kofta (or fill up the gaps if there are any).
• Mix tahina and lemon juice together well until it forms a smooth paste.
• Slowly add the water while stirring to keep the mixture smooth.
• Pour sauce over kofta.
• If it does not cover, mix some water with a bit of tahini, stir into smooth paste and add so that the sauce reaches the top of the potato (if you are making the version with rice it will need slightly more water).
• Cook on the stove with lid on at a low-medium heat until the water has boil away to form a semi-thick sauce in the bottom of the pan (about 3/4hr – 1 hr).
• Brown under grill.
• Eat with Arabic bread.
• Alternatively, cook until the water has reduced to make a sauce and serve either in bowls with rice or over rice.