Rice And Lamb Kofta With Tahini Sauce Recipe

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 Wash rice and soak in warm water for half an hour and then drain it Rice and Lamb Kofta with Tahini Sauce Recipe
Rice and Lamb Kofta with Tahini Sauce

Preparation time: 60 minutes
Serves: 4
Level: Easy

Ingredients

Kofta

500 grams lamb meat without fat, minced
1 teaspoon crushed garlic
¼ cup onion, finely chopped
1 teaspoon hot green pepper, finely chopped
¼ cup parsley, finely chopped
1 tablespoon grape vinegar or apple
2 teaspoon salt

Ground Spices

1 teaspoon black pepper
1 teaspoon mixed spices
½ teaspoon cinnamon powder
¼ teaspoon nutmeg

Rice

1 cup rice
2 cups chicken or beef broth
1 tablespoon onion , finely chopped
1 tablespoon margarine
Salt and black pepper to taste

Tahini sauce

1 cup tahini
3 cups water
2 tablespoon lemon juice
1 teaspoon crushed garlic
1 tablespoon salt
1 cup thin sliced onions
2 tablespoon olive oil
Salt and black pepper to taste

For garnish

¼ cup pine nuts

Directions

Kofta

– Mix kofta ingredients very well.

Rice

– Wash rice and soak in warm water for half an hour and then drain it.

– In a saucepan, saute onion with margarine and sprinkle with salt and pepper.

– Add rice and stir.

– Add hot broth, leave uncovered over high heat until the broth becomes on the rice level.

– Reduce heat, cover the pan and leave for 10 minutes until the rice is cooked well.

– Pour into a bowl and leave to cool completely.

– Mix rice with meat well.

– Form mixture into 7 cm length Fingers (Put your hand in cold water to make the process easy). Place fingers in a greased panggangan tray adjacent to each other.

– Preheat panggangan to 180°C. Put tray in the middle rack of the panggangan for about 15 minutes turning kofta into both sides.

Tahini sauce

– Mix tahini with water and salt, slowly add the water while stirring to keep the mixture smooth.

– Fry pine nuts in olive oil until golden brown. Remove from heat.

– Saute onion in the same oil on low heat, sprinkle with salt and pepper.

– Add garlic and stir.

– Add tahini sauce and stir well on medium heat until starts to boil.

– Add lemon juice and stir.

– Pour over Kofta then return the tray into the panggangan for another 5 minutes.

– Remove from oven. Pour into serving dish. Scatter pine nuts over the top. Serve

Source: Lebanese Recipes

happy cooking.

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