ALBANIA: Kofta

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Let’s start our journey in Albania. These meatballs are delicious and have a heck lot of spices!

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So you need,

4 cloves of garlic, minced,

about a teaspoon of Kosher salt,

A pound of ground beef (the original recipe calls for lamb, however this is Albanian Kofta, not just plain Kofta),

3 tablespoons of grated onion, (yes, grated onion, If you don’t have contacts, use goggles. If you don’t have goggles, well, you’re out of luck),

3 tablespoons of chopped parsley,

1 tablespoon of ground coriander and one teaspoon of cumin, (both of which I had never heard of),

½ tablespoon of cinnamon (sweetens it up),

½ teaspoon of allspice (I don’t know what it is, but it tastes pretty good),

¼ teaspoon of cayenne pepper, as well as ¼ teaspoon of ginger and ¼ teaspoon of black pepper,

And of course, about 4 skewers

So first, you have to crush the garlic into a paste with your knife

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Now combine all the ingredients (except for the skewers, of course) and mix them all together.

Next form them into 20 ovals

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Then put them onto the skewers, cover them with plastic wrap, and refrigerate for about 45 minutes

While that is going on, heat an outdoor grill for medium heat.

After they are refridgated, put the kebabs on the outdoor grill for three minutes, then turn the kebab and grill for another 3 minutes.

Then, they are done!

79/100

RECIPE:

Kofta Kebabs

INGREDIENTS:

4 cloves garlic, minced

1 teaspoon kosher salt

1 pound ground lamb

3 tablespoons grated onion

3 tablespoons chopped fresh parsley

1 tablespoon ground coriander

1 teaspoon ground cumin

1/2 tablespoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon cayenne pepper

1/4 teaspoon ground ginger

1/4 teaspoon ground black pepper

28 bamboo skewers, soaked in water for

30 minutes

DIRECTIONS:

1. Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef’s knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
2. Preheat an outdoor grill for medium heat, and lightly oil grate.
3. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

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