What is Lebanon's Kofta?
2 Made of minced meat and a combination of spices, can be supplied in various tastes and presentations. The Lebanon Kofta is based on those masses, spices and methods of traditional for Lebabnon, although it is widely available in North America, often as a slightly reinterpreted food. Meat is a slim cut, often taken from the shoulder. After grinding, chefs combine meat with parsley, onion and spices including cinnamon, cloves and nutmeg. They create a mixture in tubes and wrap them longitudinally around wooden skewers before grilling.
In the production of Lebanon Kofty, the meat should be soft and smooth, but during cooking it could still maintain its shape and integrity. To achieve a smooth mixture, meat, onions and spices can be combined and mixed in a kitchen robot. Takmetimes, cooks add eggs to make the mixture stronger and better to hold its shape. Ideally, the chefs prepare the mixture for several hours or even until the day before cooking, because it allows the spices to be inserted into the meat and intensify the taste.
The traditional way of cooking Lebanese Kofty is to grill skewers over hot coal. Because it may not always be practical, chefs can kofta in a standard furnace. In both methods, it is important to ensure that skewers, if wooden, are well soaked before use; Otherwise they can burn.
Kofta is also shaped into patties and balls. These can also be cooked on the grill or under the broiler. Meat balls are often cooked with vegetables such as peppers, which are located alternately on skewers. Another popular way of cooking Lebanese Kofty is Kofta Bi Sanieh, in which the meat balls are cooked in a bowl along with TomeMatoes and potatoes.
Kofta or kebaby, as they are commonly called in North America, are consumed as a main meal. The chefs give them Lebanese flat bread, pita or hummus. Rice, salad and tabouleh are also popular accompaniment. The meat is also usually served with sauce, often yogurtmixed with mint or tahini. There are a number of adaptations to the protein used in the Lebanese Kofta, where cooks replace beef or lamb chicken, seafood or even goat, even if the spices are the same.