A kofte is the Turkish word for meatballs. This pine nut and currant kofte recipe is a traditional recipe is delicate and not overly spicy. Its quick, easy and a healthy recipe to make and goes well with any salad recipe or a rice pilaf.
Recipe for Pine Nut and Currant Kofte
How to make Pine Nut and Currant Kofte
| Ingredients | |
|---|---|
| 300 grams of lamb mince | 1 brown onion, finely chopped |
| 2 garlic cloves, crushed | 3 tsp of ground cinnamon |
| 3 tbsp of pine nuts | 3 tbsp of currants, soaked in warm water for 5 minutes and drained |
| 1 tsp of mild Hungarian paprika | 1 egg yolk |
| 2 slices of day old bread, ground into breadcrumbs (otherwise use 1/3 cup packet breadcrumbs) | 1 tbsp of tomato paste |
| 1 small bunch of flat leaf parsley, finely chopped | 1/2 small bunch of fresh thyme leaves |
| 1 tbsp olive oil | 1/2 tsp salt |
| 1/2 tsp ground black pepper |
- In a large bowl, using your hands, mix the lamb mince, onion, garlic and cinnamon until well mixed.
- Add all the remaining ingredients into the bowl with the exception of the olive oil.
- Continue to mix the meat with your hands to ensure all the ingredients have combined well. The lamb should now be a browny color rather than the pink meaty color.
- Taking golf ball size portions of the meat, roll them into balls and flatten with the heel of your hand so that its more like a small disc.
- Repeat the process until you have used all the meat.
- To cook you can place 1 tbsp of olive oil in a frying pan, griddle pan and fry or put under the grill.
- Cook for 4-5 minutes either side on a medium heat until browned on both sides.
Serves: 4 people
Serve with rice pilaf, salad or any olive oil vegetable dish.
NOTE: If you don’t have day old bread, place bread under the grill and lightly toast or dry out. Then place in a spice or coffee grinder to ground into breadcrumbs.
Find more kofte recipes and healthy Turkish recipes at Turkish Thyme cooking.
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