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Recipe

Turkish Lamb Köfte

Scott Phillips

Servings:4

科夫特(Kof-ta)在整个土耳其和中东地区发现,本质上是肉丸,通常是用羔羊制成的。传统上,它们配以温暖的面包,生洋葱和纯酸奶,但在这里也配上了鲜艳,浓郁的酸奶酱。香料混合物的产生超出了您的需求 - 将其放在牛肉,猪肉和烤蔬菜上,或将其搅拌成鹰嘴豆泥和其他蘸酱。你可以做自己的石榴糖蜜if you can’t find it in stores.

Ingredients

For the spice mix

  • 1汤匙。地面小茴香
  • 1-1/2 tsp. dried mint
  • 1-1/2 tsp. dried oregano
  • 1茶匙甜椒
  • 1茶匙hot paprika
  • 1茶匙cracked black pepper

石榴酸奶酱

  • 1/2 cup plain yogurt
  • 1汤匙。石榴糖蜜;更多服务
  • 2汤匙。chopped fresh mint
  • 1茶匙ground sumac or 1/2 tsp. fresh lemon juice

For the köfte

  • 1磅地面羔羊
  • 1个中等李子番茄,播种和切成切丁
  • 1/4杯精细磨碎的红洋葱
  • 1茶匙pomegranate molasses
  • 1 medium clove garlic, minced
  • 3/4 tsp. kosher salt
  • 8 12-inch flat, wide skewers (soaked in water for 30 minutes if wooden)
  • Vegetable oil, as needed
  • 2汤匙。石榴种子(可选)
  • 2汤匙。small fresh mint leaves (optional)

Nutritional Information

  • Nutritional Sample Size 2 skewers
  • Calories (kcal) : 300
  • 脂肪卡路里(KCAL):170
  • Fat (g): 19
  • 饱和脂肪(G):7
  • Polyunsaturated Fat (g): 2
  • 单不饱和脂肪(G):8
  • 胆固醇(MG):80
  • Sodium (mg): 290
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Protein (g): 21

Preparation

Make the spice mix

  • Combine all of the ingredients in a small bowl.

Make the yogurt sauce

  • Combine all of the ingredients in a small bowl.

制作科夫特

  • 将羔羊,番茄,洋葱,石榴糖蜜,大蒜,1汤匙。香料混合物,在一个大碗中盐。用手混合直至混合,肉有点粘。用湿手将羊肉分成8部分。一次与一部分一起工作,并根据需要重新润湿您的手,以防止粘住,将羔羊围绕在烤肉周围的香肠形状,长约4-1/2英寸。转移到烤盘上,用保鲜膜松散地覆盖,然后冷藏至少1次,最多4小时。
  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire for direct grilling. Oil the grill grate. Grill the köfte, turning once, until no longer pink in the center (cut into one to check), about 6 minutes.
  • Garnish with the pomegranate seeds and mint, if using. Drizzle more pomegranate molasses over the yogurt sauce, and then serve with the sauce.

Reviews

Rate or Review

Reviews (3 reviews)

  • user-6898129|10/26/2021

    Love this recipe. I made them as an appetizer. I used 6” wooden bamboo skewers and made the logs 3” in length. Due to my time constraint, I totally prepped the dish with skewers and all, the day before. I pulled them out of the fridge 40 minutes before cooking and then grilled them on the BarBQ using a grilling mat. The grilling mat prevented any meat from sticking to or falling through the grill . Served with the yogurt dip. So easy to do and so well received by our guests.

  • User avater
    LuminosaJane|08/04/2020

    可口的!!我们今年夏天已经做了3-4次。我们提前对他们进行了招待,并带他们露营在篝火旁结束。孩子们吞噬了他们。我们还喜欢为它们提供鹰嘴豆和花椰菜沙拉,我也会提前准备,并搭配单独的容器在露营地折腾。出色的食谱!

  • user-3877874|05/23/2020

    Am amazed there are no other reviews. I have made these several times for dinner parties over the years (the recipe appeared in FC back in 2014). They are really tasty, despite being relatively simple to prepare. I follow the recipe, though last night I decided to forgo the skewers (when I have used skewers before I find that either the mixture is not robust enough to avoid the skewer just ripping away, or the skewer doesn’t grip the meat well enough to turn the Kofte). So, I used tongs and cooked them on a cooktop cast-iron grill plate. The tartness of the mint and pomegranate yoghurt complements the richness of the grilled lamb. I served it with unseasoned brown rice and the Chickpea and Cauliflower Salad with Curry vinaigrette (FC Issue #165, May/June 2020) - all 4 of us loved the complementary flavors. Will definitely make again.

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