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Kofta Recipe

Mediterranean Kofta Recipe from Morocco

A Great - Healthy - Kofta Recipe

If you want an authentic kofta recipe that has all the flavours of the Moroccan Mediterranean then look no further.
It's very quick and easy to prepare, and goes superbly well with its own special couscous that is also prepared in minutes.
A great dish for any occasion.
Why not include it in your own Mediterranean diet. It's healthy and full of goodness.
Eat well - feel full and satisfied and lose those excess pounds without undue effort.

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Kofta Recipe Ingredients for Four People

1lb/450gm lean minced lamb
One medium onion grated or whizzed in a food processor
4 fat cloves of garlic - crushed
3oz/75g wholemeal breadcrumbs (you can use white if preferred)
1 teasp ground ginger or 2" fresh peeled and finely grated
3-4 dried chilli's and 2 teasp cumin seeds ground in a pestle and mortar
Juice of a lemon
1 flat teasp ground cinnamon
A handfull of fresh coriander, chopped
Salt and black pepper to taste
Olive oil for covering the oven tray

For the Couscous Accompaniment

1 tablesp extra virgin olive oil
1 small onion, finely chopped
1/2 red pepper cut into fine dice
4 tablesp pine nuts, toasted
Juice and zest of 1 small lemon
Handful of fresh coriander chopped
1 teasp tomato puree
9oz/250g couscous
Just under 1/2 pint/250ml boiling water
Salt and black pepper to taste

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Kofta Recipe Method

Put all of the kofta ball ingredients into a large mixing bowl and mix thoroughly until evenly combined
Evenly cover a large baking/roasting tray with the olive oil.
Scoop out a little of the mixture and using your hands form into a ball approximately an inch in diameter and place on the oiled tray.
Repeat this until you have used all of the mixture, making sure the balls are about an inch apart.
Put on the middle shelf of a pre heated oven at 180ºc/375ºf for 30 minutes.
While these are cooking, prepare the couscous.
Put the couscous into bowl and add a little salt and pepper, then pour over the boiling water.
Allow to stand for a few minutes while the grains absorb the water.
In a medium fry pan heat the olive oil and saute the onion and red pepper over a medium heat until soft and golden.
Take a fork and fluff up the couscous, then add the onion and red pepper mixture, pine nuts, lemon juice and zest, coriander and tomato puree.
Mix well together and check seasoning.
When the koftas are ready take them out of the oven.
When ready to serve either arrange the kofta's and the couscous on individual plates garnished with fresh coriander and they go really well with our tzatziki recipe