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Kofta bil Lahm
Kofta bil Lahm is a savory dish of spiced minced lamb or beef meatballs, often simmered in a rich tomato-based sauce. It's a comforting and flavorful dish, popular across Saudi Arabia and the wider Middle East, often served with rice or bread.
đ§ Ingredienser
- 500 g Ground lamb or beef
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 0.25 cup Fresh parsley(chopped)
- 1.5 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Allspice
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Olive oil(for sautéing)
- 1 can (400g) Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1.5 cups Beef or vegetable broth
- 0.5 cup Water
đšâđł Instruktioner
- 1
Prepare the kofta mixture: In a large bowl, combine the ground meat, finely chopped onion, minced garlic, chopped parsley, cumin, coriander, allspice, salt, and pepper. Mix well with your hands until thoroughly combined.
đĄ Proffstips: Avoid overmixing, which can make the meatballs tough. - 2
Form the kofta: Roll the mixture into small meatballs, about 1-1.5 inches in diameter.
- 3
Sear the kofta: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs in batches, searing them on all sides. Remove the browned kofta and set aside.
â±ïž 5-7 minutes - 4
Make the sauce: In the same pot, add the crushed tomatoes and tomato paste. Stir and cook for 1-2 minutes until fragrant. Add the broth and water, scraping up any browned bits from the bottom of the pot.
â±ïž 3-5 minutes - 5
Simmer the kofta: Return the seared kofta to the pot. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or until the kofta are cooked through and the sauce has thickened.
â±ïž 30-40 minutesđĄ Proffstips: The longer it simmers, the more the flavors will meld. - 6
Serve the Kofta bil Lahm hot, typically with steamed rice or pita bread.
đĄ Proffstips: Garnish with fresh parsley or a dollop of yogurt.
đĄ Proffstips
- âFor a richer sauce, you can add a pinch of cinnamon or a bay leaf while simmering.
- âIf you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
- âLeftovers can be refrigerated for up to 3 days and reheat well.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add chopped bell peppers or zucchini to the sauce for extra vegetables.
- Incorporate a spoonful of pomegranate molasses into the sauce for a tangy-sweet flavor.