No one was harvesting the parsley from the hydroponic grower so I took it all to make this kofta. I had 2 hours with no real recipe so this was more of an experimental dinner but I’d definitely make this again! (It was my first time making everything)
Kofta
• ground lamb (or beef if that’s available)
• diced onion
• minced garlic
• spice blend: cinnamon, all spice, cardamom, cayenne, cumin, coriander
• sumac
• salt & pepper
• chopped parsley
Pita
• 240g flour
• 165g water
• 10g yeast
• 6g salt
• knead 10 minutes and rest 20 minutes before forming 4 balls and rolling them out, baking at 850F for 40 seconds till puffed.
Salad
• diced tomato, cucumber, onion
• chopped parsley
• sumac
• salt
Sauce
• plain strained yogurt or Greek yogurt
• grated and juiced cucumber
• grated garlic
• salt and sugar
12 Comments
looks yummy
That looks so good 😋
Yum!
Looks pretty good, but it is pronounced kefta not kofta
Köfte but in a form of Kebap 😅 Turkish köfte usually contains minced beef, grated white onion and garlic, black pepper, salt, cumin, breadcrumbs or a bit stale bread that softened with a little bit of water lastly sometimes parsley and egg. 😊
Looks so wrong 😭
Grate the tip 🤨
Please make "Koobideh kebab" because it is the main base of all meatballs and kebabs.
I’m finna make that
We're not going to talk about how he put a condom on a cucumber 💀💀💀💀💀💀💀💀💀💀
Ha ha well phrased friend. Well phrased.
I am from Iran the birth place of kofte ( persian word for “to beat or to grind”) it’s funny to see what other people call kofte. As far as i know The original kofte is in meatball shape. What he tried”” to make was koobideh Kabab (stomped kabab. Kabab also originated from Persia meaning roasted and in some context to fry in Persian language 🇮🇷✌️😂😂