Chicken kofta recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken kofta Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Chicken kofta. 



Ingredients (serves 6)



750g chicken mince

1 onion, coarsely grated

1 egg, lightly beaten

1 cup (70g) fresh white breadcrumbs

1 long green chilli, seeds removed, finely chopped

1 tsp garam masala

2 tbs chopped coriander leaves, plus extra to garnish

1 tbs freshly grated ginger

1 tbs olive oil

3 tbs korma curry paste

400g can chopped tomatoes

200ml canned coconut milk

200ml chicken stock

2 tsp brown sugar

1 tbs lemon juice

Naan bread, to serve



Method



1. Preheat the oven to 200°C. Line a baking tray with baking paper.



2. Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.



3. Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.



4. Serve kofta with pilau rice garnished with extra coriander and naan bread.



Source

delicious. - October 2008, Page 75

Recipe by Valli Little



More Kofta Recipes:



Lamb kofta with mint and garlic yoghurt

Lamb kofta with fattoush

Lamb kofta with quke salad & saffron yoghurt

Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap

Lamb kofta with Lebanese bread and hummus

Lamb Kofte Tagine



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Baked falafel with roasted eggplant salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baked falafel with roasted eggplant Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Baked falafel with roasted eggplant.

 

Preparation Time 30 minutes

Cooking Time 40 minutes



Ingredients (serves 4)



165g (3/4 cup) dried chickpeas

1 small brown onion, halved, finely chopped

2 garlic cloves, crushed

1/3 cup firmly packed fresh continental parsley leaves

1/3 cup firmly packed fresh coriander leaves

2 tsp finely grated lemon rind

1 tsp fresh lemon juice

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp baking powder

1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces

3 ripe egg tomatoes, each tomato cut into 6 wedges

Olive oil spray

1 bunch rocket, ends trimmed, washed, dried, leaves torn

1 small red onion, halved, thinly sliced

1/4 cup fresh mint leaves

1/4 tsp sumac

130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)

Freshly ground black pepper



Method



1. Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.



2. Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.



3. Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.



4. Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.



5. Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.



Notes



- Sumac is a tangy, deep-purple spice commonly used in Middle-Eastern cooking. It's available in the spice section of Woolworths supermarkets.



- This is a high fibre dish.



Source

Good Taste - September 2005, Page 112

Recipe by Tracy Rutherford



More Lebanese Recipes:



Lebanese platter

Aubergine or Eggplant Salad

Lebanese Lentil/Rice Pilaf With Blackened Onions

Lebanese Bean Stew

Shish Barak with Yoghurt

Lebanese Lentils & Red Peppers



Save and share Baked falafel with roasted eggplant salad recipe



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