Flatbread, which is usually served with kofta.
Kofta is a Middle Eastern and Asian dish that is similar in composition and texture to North American meatloaf. Made with minced meat and a combination of seasonings, it can have different flavors and presentations. Lebanese kofta is based on traditional Lebabnon meats, spices, and cooking methods, although it is widely available in North America, often as a slightly reinterpreted dish.
Kofta is made with minced meat.
Lebanese kofta is traditionally made with lamb or beef. The meat is a lean cut, usually taken from the shoulder. After mincing, cooks combine the meat with parsley, onion, and spices, such as cinnamon, cloves, and nutmeg. They form the mixture into tubes and wrap them lengthwise around wooden skewers before grilling.
When making Lebanese kofta, the meat mixture needs to be tender and soft, but still able to retain its shape and integrity during cooking. To obtain a homogeneous mixture, the meat, onion and seasonings can be combined and blended in a food processor. Cooks sometimes add an egg to make the mixture firmer and better able to hold its shape. Cooks should ideally prepare the mixture a few hours or even a day before cooking, as this allows the seasonings to seep into the meat and intensify the flavours.
The traditional way of cooking Lebanese kofta is to grill the skewers over hot coals. Since this is not always practical, cooks can roast kofta in a regular oven. It is important in any method to ensure that the skewers, if they are made of wood, are thoroughly soaked before use; otherwise they may get burned.
Kofta is also molded into patties and balls. These can also be grilled or grilled. Meatballs are often cooked together with vegetables, such as bell peppers, which are alternately skewered. Another popular way of cooking Lebanese kofta is kofta bi sanieh, in which meatballs are cooked on a plate together with tomatoes and potatoes.
Kofta, or kebabs as they are commonly called in North America, are eaten as a main meal. Cooks serve them with Lebanese flatbread, flatbread, or hummus. Rice, salad, and tabbouleh are also popular side dishes. The meat is also often served with a sauce, usually yogurt mixed with mint or tahini. There are a number of adaptations in the protein used in Lebanese kofta, with cooks replacing beef or lamb with chicken, shellfish, or even goat, although the seasonings tend to be the same.