Moroccan kofte with spicy tomato sauce recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan kofte with spicy tomato sauce Recipe. Enjoy tasty recipes and learn how to make Moroccan kofte with spicy tomato sauce.

Bring out a big dish to share next time you have friends over - you can make the sauce and kofte ahead to keep it stress-free

Easy
Serves 4
Easily doubled
Prep 25 mins
Cook 20 mins
Freezable (Uncooked kofte can be frozen)

Ingredients

500g pack minced lamb
1 small red onion , finely chopped
1 tsp ground coriander
1 tbsp chopped mint

FOR THE SAUCE

1 tbsp olive oil
1 garlic clove , finely chopped
2 x 400g cans chopped tomato
1-2 tsp harissa
1 tsp sugar
200g tub Greek yogurt
2 tbsp toasted pine nuts

Method

1. Soak eight wooden skewers in water for 20 minutes, to stop them burning.

2. Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.

3. To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.

4. Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous (recipe, below).

Try

Seven-minute couscous
Tip 200g couscous into a bowl and stir in 2 tsp stock powder. Pour on 300ml boiling water, cover and leave for 4 mins until the water is absorbed. Fluff up with a fork, then add juice 1 lemon, bunch chopped coriander and a drizzle olive oil.

Get ahead
The uncooked kofte will keep in the fridge alongside the tomato sauce for 24 hours.

Nutrition Per Serving
316 kcalories, protein 27g, carbohydrate 8g, fat 20 g, saturated fat 9g, fibre 2g, sugar 6g, salt 0.5 g

Recipe from Good Food magazine, June 2010.

More Middle Eastern Recipes:

Lamb kofte tagine
DIY kofta burgers
Low-fat Kofta Curry
Lamb Kofta
Spicy lamb kofta kebabs with houmous dressing
Moroccan meatballs with herb couscous

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Lamb kofte tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb kofte tagine Recipe. Enjoy tasty recipes and learn how to make Lamb kofte tagine.

A comforting twist on a traditional Moroccan dish.

Easy
Serves 6
Ready in 1 hour and 10 minutes

Ingredients

750g lamb mince
1 onion , grated
1 red chilli , finely chopped
1 tsp ground cumin
2 cloves , ground
coriander leaves from a large bunch
1 egg
olive oil
2 x 400g tins of chopped tomatoes or tinned cherry tomatoes
400ml chicken stock
1 cinnamon stick

SPICE PASTE

a large chunk root ginger , roughly chopped
1 onion , roughly chopped
2 garlic cloves , roughly chopped
1 tsp ground cumin
2 tsp paprika
coriander roots from a large bunch
a couple of pinches chilli powder

Method

1. Mix the lamb, onion, chilli, spices and half the coriander leaves. Add the egg and season well, then combine everything with clean hands. Form into small meatballs about the size of a walnut. Put all the spice paste ingredients in a food processor with a splash of olive oil and whizz to a paste.

2. Fry the meatballs in a little oil in a large frying pan until browned all over (you may need to do this in batches). Scoop out, then fry the spice paste until fragrant. Add the tomatoes and chicken stock and cinnamon and simmer for 15 minutes. Add back the meatballs and cook for another 20 minutes until cooked through. Stir through the rest of the coriander leaves to finish.

Nutrition Per Serving
319 kcalories, protein 28g, carbohydrate 8.1g, fat 19.6 g, saturated fat 8.7g, fibre 1.9g, salt 0.95 g

Recipe from olive magazine, January 2010.  

More Middle Eastern Recipes:

DIY kofta burgers
Low-fat Kofta Curry
Lamb Kofta
Spicy lamb kofta kebabs with houmous dressing
Moroccan meatballs with herb couscous
Malai tikka, chicken kebab

Save and share Lamb kofte tagine recipe

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DIY kofta burgers recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try DIY kofta burgers Recipe. Enjoy quick & easy recipes and learn how to make DIY kofta burgers.  

With these quick, easy and cheap koftas, there's no excuse for hitting the kebab van

Easy
Serves 8
Prep 30 mins
Cook 20 mins
Freezable (Uncooked burgers can be frozen)

Ingredients

FOR THE BURGERS

1kg lamb mince
2 onions , coarsely grated
1 garlic bulb, broken into cloves and finely chopped or grated
6 tbsp garam masala
bunch coriander , chopped (optional)
1 tbsp chilli sauce , plus extra to serve

TO SERVE

8 pitta breads
4 tomatoes , halved and sliced
half a red cabbage , shredded
1 red onion , sliced (optional)
small pot plain yogurt

Method

1. Tip the mince into a large bowl (use a clean washing-up bowl if you don't have anything big enough) with all the other burger ingredients and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch everything together through your fingers until completely mixed. Pat the mix into 16 small burgers. These may now be frozen for up to 1 month or chilled up to a day ahead.

2. To cook, heat grill to its highest setting and lay the burgers in a single layer on a baking tray (you may need to do this in batches, depending on how big your tray is). Grill on the highest shelf for 5-6 mins on each side until browned and cooked through. Pile burgers onto a platter and serve with all the accompaniments, so everyone can construct their own sandwich.

Nutrition Per Serving

295 kcalories, protein 26g, carbohydrate 8g, fat 18 g, saturated fat 8g, fibre 0g, sugar 2g, salt 0.37 g

Recipe from Good Food magazine, October 2008.

More Middle Eastern Recipes:

Low-fat Kofta Curry
Lamb Kofta
Spicy lamb kofta kebabs with houmous dressing
Moroccan meatballs with herb couscous
Malai tikka, chicken kebab
Moroccan Lamb or Beef Kebabs (Brochettes)

Save and share DIY kofta burgers recipe

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Lamb shank tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb shank tagine Recipe. Enjoy Moroccan cooking and learn how to make Lamb shank tagine. 

A traditional tagine is not a necessity - a heavy-based, cast-iron casserole dish is perfect for cooking this fragrant North African classic.

Ingredients (serves 4)

1 tbs olive oil
2 brown onions, coarsely chopped
2 garlic cloves, crushed
1 tbs ground ginger
2 tsp ground cumin
2 tsp sweet paprika
4 lamb shanks
4 cups (1L) beef stock
400g can chopped tomatoes
1/2 cup (80g) pitted kalamata olives
150g fresh dates
Couscous, to serve
Preserved lemons, to serve

Method

1. Preheat oven to 150°C. Heat the oil in a large flameproof casserole dish over high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the ginger, cumin and paprika and cook for 1 minute or until aromatic. Add the lamb, beef stock and tomatoes and bring to the boil. Remove from heat.

2. Cover and bake for 2 hours or until lamb is very tender and falling off the bone. Add the olives and dates and set aside, covered, for 5 minutes or until heated through.

3. Prepare couscous according to packet instructions. Serve tagine with couscous and preserved lemons (see related recipe), if desired.

Source
Notebook: - June 2008, Page 28
Recipe by Sarah Hobbs


More Middle Eastern Recipes:

Lamb Kofta
Spicy lamb kofta kebabs with houmous dressing
Moroccan meatballs with herb couscous
Malai tikka, chicken kebab
Moroccan Lamb or Beef Kebabs (Brochettes)
Middle Eastern rice and lamb salad

Save and share Lamb shank tagine recipe 

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Fish tagine with couscous recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Fish tagine with couscous Recipe. Enjoy Moroccan cooking and learn how to make Fish tagine with couscous.  

Cooking Time 30 minutes

Ingredients (serves 4)

1 lemon
700g firm white fish fillets
2 tbs olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp sweet paprika
1 400g can diced tomatoes
2 tbs coarsely chopped fresh flat-leaf parsley
80g (1/2 cup) pitted black olives, halved
240g (1 1/4 cups) couscous
375ml (1 1/2 cups) boiling water
Salt & freshly ground black pepper
1/4 cup loosely packed fresh coriander leaves

Method

1. Use a grater to finely shred lemon rind. Juice lemon and reserve 2 tbs.

2. Cut fish fillets into 5cm pieces and set aside.

3. Heat the oil in a large, deep non-stick frying pan over medium-high heat. Add the onion and garlic, and cook, stirring, for 2 minutes or until the onion softens. Add the cumin and paprika, and cook, stirring, for 1 minute or until aromatic. Stir in tomatoes, bring to the boil, then reduce heat to medium. Remove half of the mixture. Place fish in a single layer over mixture in pan and evenly spoon over remaining mixture. Cover and cook for 4 minutes.

4. Gently stir in the parsley, olives and reserved lemon juice. Cook, uncovered, for 3 minutes or until the fish flakes when tested with a fork.

5. Meanwhile, place couscous in a heatproof bowl and pour boiling water over, stirring. Cover and set aside for 3 minutes or until liquid is absorbed. Use a fork to separate the grains. Taste and season with salt and pepper.

6. To serve, spoon the couscous into serving bowls and top with the fish tagine. Sprinkle with the lemon rind and coriander.

Source
Good Taste - August 2001, Page 59
Recipe by Janelle Bloom

More Middle Eastern Recipes:

Snapper, mussel and harissa salad
Fish with Chickpeas and White Rice Recipe
Samak Eish Recipe
Moroccan Fish Bastila (Pastilla)
Moroccan meatballs with herb couscous
Middle Eastern Chicken Pot and Butter-Nut Couscous 

Save and share Fish tagine with couscous recipe 

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Low-fat Kofta Curry Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Low-fat Kofta Curry Recipe. Enjoy Moroccan cooking and learn how to make Low-fat Kofta Curry. 

Ingredients (serves 6)

500g lean beef mince
1 garlic clove, crushed
1 tsp grated fresh ginger
1 tsp ground chilli
1 tsp garam masala
2 onions, roughly grated
4 tbs korma curry paste
1 tbs sunflower oil
200ml beef stock
400g can crushed tomatoes
175ml low-fat evaporated milk
2 tbs lemon juice
1/2 cup frozen peas
Steamed rice, to serve
Chopped fresh coriander, to garnish

Method

1. Combine beef, garlic, ginger, chilli, garam masala, half the onion, and 1 tablespoon curry paste. Season with salt and pepper, then form into walnut-sized balls. Heat oil in a non-stick frypan over medium heat, add kofta balls and cook in batches until lightly browned. Transfer to a plate.

2. Add remaining onion to pan and cook over very low heat until soft and lightly golden. Add remaining curry paste, stock and tomatoes and cook over medium heat, stirring, for 5 minutes. Add milk and lemon juice. Return kofta to the pan and simmer over low heat for 15 minutes. Add peas and cook for 2 minutes.

3. Serve with rice and garnish with coriander.

Source
delicious. - July 2003, Page 81
Recipe by Valli Little

More Middle Eastern Recipes:

Lamb Kofta
Spicy lamb kofta kebabs with houmous dressing
Moroccan meatballs with herb couscous
Malai tikka, chicken kebab
Moroccan Lamb or Beef Kebabs (Brochettes)
Middle Eastern rice and lamb salad

Save and share Low-fat Kofta Curry Recipe

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Lamb Kofta Recipe - How to make Lamb Kofta

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb Kofta Recipe. Enjoy Moroccan cooking and learn how to make Lamb Kofta.

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 8)

500g lamb mince
1 red onion, finely chopped
1/2 cup firmly packed fresh continentalparsley leaves
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tbs tomato paste
35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
1 egg, lightly whisked
Salt & freshly ground black pepper
75g (1/2 cup) plain flour
2 tbs olive oil

Method

1. Line a baking tray with plastic wrap. Combine the lamb, onion, parsley, garlic, cumin, coriander, cinnamon and tomato paste in a large glass bowl. Add the breadcrumbs and egg, and stir until well combined. Season with salt and pepper.

2. Divide mixture into 16 portions and shape each portion into a 4cm ball. Place on prepared tray. Cover with plastic wrap and place in fridge for 15 minutes to chill.

3. Place flour on a plate. Roll kofta in flour and shake off excess. Heat half the oil in a frying pan over medium heat. Add half the kofta and cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and kofta, reheating oil between batches.

4. Arrange on a platter to serve.

Notes
You can prepare these kofta to the end of step 2 up to 1 day ahead.

Source
Good Taste - October 2004, Page 60
Recipe by Rodney Dunn

More Middle Eastern Recipes:

Spicy lamb kofta kebabs with houmous dressing
Moroccan meatballs with herb couscous
Malai tikka, chicken kebab
Moroccan Lamb or Beef Kebabs (Brochettes)
Middle Eastern rice and lamb salad
Middle Eastern spiced lamb pizza
 
Save and share Lamb Kofta recipe 

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Moroccan chicken recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan chicken recipe. Enjoy Moroccan cooking and learn how to make Moroccan chicken.

Preparation Time 20 minutes
Cooking Time 40 minutes

Ingredients (serves 8)

1 brown onion, halved, finely chopped
1/4 cup loosely packed coarsely chopped fresh continental parsley
1/4 cup loosely packed coarsely chopped fresh coriander
2 tbs fresh lemon juice
2 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground turmeric
1/2 tsp freshly ground black pepper
8 (about 1kg) chicken thigh fillets, skin removed, excess fat trimmed
500ml (2 cups) chicken stock
Couscous salad (recipe follows), to serve
50g kalamata olives, chopped
Fresh continental parsley leaves, extra, to garnish

Method

1. Place the onion, parsley, coriander, lemon juice, garlic, cumin, turmeric and pepper in the bowl of a food processor, and process until finely chopped. Place the chicken in a large glass or ceramic bowl. Add the spice paste and rub over the chicken to evenly coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

2. Place the chicken and spice paste in a flameproof casserole dish. Add the stock. Cover and bring to a simmer over medium-high heat. Reduce heat to low and simmer, covered, for 25 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl and cover with foil to keep warm. Increase heat to medium-high and bring to the boil. Cook, stirring occasionally, for 10-12 minutes or until sauce thickens. Remove from heat.

3. Divide couscous salad among serving plates. Top with chicken and spoon over the sauce. Sprinkle with olives and extra parsley, and serve immediately.

Source
Good Taste - April 2005, Page 120
Recipe by Kerrie Sun

More Chicken Recipes:

Kuwaiti Chicken Biryani
Good Karma Schawarma
Shish Tawook Grilled Chicken
Traditional Moroccan Couscous with Chicken
Tashreeb Dajaj
Middle Eastern stuffed roast chicken 

Save and share Moroccan chicken recipe

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