1 ground beef
1/4 ground lamb (optional, if not using more then add ground beef INSTEAD
1/2 cup minced parsley
1 small grated onion
2 minced garlic
1 Tbs salt
1 tsp crushed black pepper
1/2 tsp cumin powder
1 tsp nutmeg
Extra virgin olive oil spray
1 piece of charcoal
Mix the onion and garlic with the spices and let it sit in room temperature for 15 minutes
Add the meat and the parsley to the onion and mix well. Shape the meat into kofta shapes.
Spray the bottom of a wide pan with the olive oil. Heat the pan over medium high heat.
When the pan is hot, add the koftas and pan fry on all sides. Lower the heat and cover the pan.
Let it cook for 5 minutes. Then uncover the pan and let any liquid evaporate.
The kofta is now ready to serve or you can continue to the next steps to add the charcoal smokey taste:
When cooking the kofta, get the charcoal ready by putting it on a medium high fire up to it turns gray.
Make a small pocket That Will hold the charcoal: Take a piece of aluminum foil (8 × 8 "/ 20x20cm), fold in half then fold the edges to make the pocket shape.
Place 1 Tbs of olive oil and the hot charcoal to the foil.
When the kofta is cooked, remove from the heat. Make a hole in the middle of the pan, pushing aside the koftas.
Put the foil pocket Quickly'm his hole and cover the pan. The smoke from the charcoal Will fill the pan and infuse the koftas.
After 2 minutes, your kofta is ready to be served.
1/4 ground lamb (optional, if not using more then add ground beef INSTEAD
1/2 cup minced parsley
1 small grated onion
2 minced garlic
1 Tbs salt
1 tsp crushed black pepper
1/2 tsp cumin powder
1 tsp nutmeg
Extra virgin olive oil spray
1 piece of charcoal
Mix the onion and garlic with the spices and let it sit in room temperature for 15 minutes
Add the meat and the parsley to the onion and mix well. Shape the meat into kofta shapes.
Spray the bottom of a wide pan with the olive oil. Heat the pan over medium high heat.
When the pan is hot, add the koftas and pan fry on all sides. Lower the heat and cover the pan.
Let it cook for 5 minutes. Then uncover the pan and let any liquid evaporate.
The kofta is now ready to serve or you can continue to the next steps to add the charcoal smokey taste:
When cooking the kofta, get the charcoal ready by putting it on a medium high fire up to it turns gray.
Make a small pocket That Will hold the charcoal: Take a piece of aluminum foil (8 × 8 "/ 20x20cm), fold in half then fold the edges to make the pocket shape.
Place 1 Tbs of olive oil and the hot charcoal to the foil.
When the kofta is cooked, remove from the heat. Make a hole in the middle of the pan, pushing aside the koftas.
Put the foil pocket Quickly'm his hole and cover the pan. The smoke from the charcoal Will fill the pan and infuse the koftas.
After 2 minutes, your kofta is ready to be served.
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