Today’s recipe is Air Fryer Lamb Kofta (https://thecookful.com/air-fryer-lamb-kofta/) .
Here are the links to some of the items I talked about in this episode: #ad
Tzatziki (https://thecookful.com/tzatziki-recipe/)
Air Fryer (https://amzn.to/3tfiqPr)
Finely Ground Bulgur Wheat (https://amzn.to/3RaOb7C)
Large Bowl (https://amzn.to/3nmrTDk)
Skewers For Air Fryer (https://amzn.to/3LDfIh7)
Air Fryer Perforated Parchment Paper Sheets (https://amzn.to/3QtHONa)
Here’s the Recipe Of The Day (https://cookthestory.com/recipe-of-the-day/) page with all of our recipe links.
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Have a great day! -Christine xo
It’s time for recipe of the day it occurs to me that after 330 episodes of this show I have not yet talked about lamb and I’m not sure why we are fixing that today with these air fryer lamb cofa now if you don’t think you like lamb don’t worry I’m going to
Tell you some things that might make you want to try these anyways and some ways you can adapt it to use other proteins if you don’t want to use the lamb first what is Kaa Kaa is the Arabic word for meatball and it is seasoned round meat
That is shaped into a ball or a flat Patty or even like a skinny torpedo and sometimes they’re threaded onto skewers these are made all over the Middle East and Greece and Turkey they’re very commonly made with lamb because lamb is a very popular protein in those areas
Partly because a lot of people don’t eat pork partly because beef is very expensive so lamb is much more popular there than it is in North America but kofar also made with ground beef or ve or combination you can use ground chicken or ground turkey in combination
With other meats too so if you don’t want to have the lamb there are lots of things that you can do I think more important than the kind of meat used is the kind of seasonings in there there’s usually some onion and garlic Sometimes some fresh herbs and then there’s those
Earthy spices like cumin and sweet spices like all spice or cinnamon a really beautiful array of flavors mixed in with that ground meat finally Kaa are served with some kind of sauce usually I think I’ve almost always had these served with Suzuki sauce or some kind of
Yogurt dip but the recipe that I am linking to for you today actually has a tahini sauce that you serve with these I will put a link to the tziki as well and there’s one in the article that goes with the recipe or you can buy store
Botsi get so easy to do these days it’s at all the grocery stores you’ll want to serve these with some PE bread and some kind of vegetable salad you know crunchy bell peppers tomatoes cucumbers with some lemon and olive oil salt and pepper that would be perfect you got the cofa
The ziki or the tahini sauce pea and crunchy vegetables you can even make little PE Pocket sandwiches with all that or just tear pieces of PE off and eat it with a bite of Kofa and some suiki and vegetables so good now the recipe that I’m linking to has you cook
These in an air fryer but if you don’t have an air fryer you can absolutely pan fry them or broil them that’s going to work you just cook them until they’re cooked through in the middle and brown on the outside but now I’m going to tell
You how to do them in the air fryer so first you’re going to make your ground meat mixture we are using fining ground bulgar wheat as the binder in these Kaa it’s very traditional you buy it finally around if you can’t get it at your grocery store I’m going to link to some
On Amazon so you can get it if you don’t want to get that you can use cooked quinoa or you could use breadcrumbs that’s going to work too if you’re not sure what I’m talking about with the buger that is what tabuli is traditionally made of and it cooks
Really simply and easily you’re just mixing two tablespoons of the buger with some very hot water giving it a stir and letting it stand for 7 minutes until all the water is soaked in so you can have that going while you’re getting all your other ingredients out and chopped and
Ready then you mix that bugar with some ground lamb some chopped onion salt and then we’re going in with some ground coriander some ground cumin black pepper and cinnamon if you wanted to you could add some Leaf coriander that’s cilantro or parsley or Dill to this as well any
Of those fresh herbs are going to work beautifully in there about 2 tablespoons total of the fresh herbs if you’re serving these with suziki though because that has some herbs in it I would say you don’t need it in the cofta that fresh herb flavor is going to come from
There you’re going to mix that together thoroughly while trying not to over mix because we know that when we over mix ground meat it makes it tough right so just give it a thorough mixing just till everything’s mixed and stop and then you’re going to form it into eight
Equally sized ovals now I’m going to say it is easiest to form things at a ground meat if your hands are lightly damp they don’t stick to the meat as badly and so then it’s easier to make those patties I tend to turn my kitchen faucet on a very
Low drip or drizzle and then I can just wet my hands in between making them as I go without having to touch the sink knobs with my hands that have touched the meat in between making each Patty so if you want to keep your hands dampen throughout that’s a great tip now as
With so many ground meat patties and veggie booger patties all sorts of things they will hold together better while cooking if you let them sit for a bit in the fridge the recipe recommends 30 minutes on a covered plate so plate and then your patties on top of that
Covered with plastic wrap in the fridge for 30 minutes even 15 minutes will help now if you are planning to thread these onto skewers I recommend metal skewers if you’re using wood or bamboo you’re going to want to soak them so you could do that while the cofa are in the fridge
As well so you’re going to soak your skewers if they would and you don’t have to put these on skewers if you don’t want to it’s just fun and it’s a traditional way of serving them you’re going to decide to use the skewers or not depending on the size of your air
Fryer really my skewers fit in my air fryer and I actually think a set even came with one of my air fryers okay you’re going to be cooking these in two batches so I get the oven preheated to sort of like 200° fhe that’s going to
Let them stay warm the first batch once they’re cooked while I’m cook in the second batch if you have a larger air fryer you can do them all at once and you don’t have to do that step you’re going to preheat the air fry to 400° F
Now the recipe says to spray the basket of the air fryer with cooking sprayer oil and I’m going to say I’m going to go edit that right now on the site because I have since learned that that can cause a buildup to form on the air fry a
Basket if you keep spraying that on there and cooking in it even though you’re washing it every time it just doesn’t always come off and you get that buildup so I tend to spray or oil the food rather than the basket or I use one of those perforated parchment sheets
That’s made for their far I will link to those if you don’t know what I’m talking about they are wonderful but anyhow you’re going to oil the outside of the meat whether that’s with a spray or with a drizzle of olive oil that’s actually going to help it brown up too so it’s
Great to do that okay get that air fryer preheating like I said 40° fhe and you’re going to put two of your cofta patties onto each skewer and then you’re going to put half of them into your fry or all of them depending on how they fit
And they’re cooking for about 10 minutes and you’re flipping them over half halfway through they’re going to be browned on the outside nice and cook through on the inside like I said if you’re doing them two batches one batch goes into the oven to stay warm while
The second batch cooks and then you’re serving those with the suziki or the tahini sauce pea and those crunchy veggies I’m going to put the link to this recipe in the show notes or you can head to cook theory.com rotd to get the links there and to subscribe to the show wherever you
Listen the other place you can get these links is in our Facebook group I post them there every single day that is at Cook theory.com book r o t d that’ll take you right there I’m Christine Pitman from cook the story let’s get Cooking