Time 1h Yield 4 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Saute onion until golden brown, about 5 minutes. Transfer onion and 1 tablespoon of the oil from the skillet to a food processor and puree until smooth. Reserve remaining oil in the skillet. Place onion puree, beef, egg, yogurt, garlic paste, ginger paste, coriander, salt, and red pepper in a bowl. Mix by hand to combine. Form beef mixture into 4 to 5-inch-long kebabs using oiled hands. Arrange in a baking pan. Saute cumin seeds in the reserved oil over medium-high heat until blackened, about 5 minutes. Stir in tomato sauce, and salt; cook until heated through, about 5 minutes more. Pour the sauce over the kebabs. Cover with aluminum foil. Bake in the preheated oven until beef is no longer pink in the center, about 20 minutes. Uncover and turn on the broiler. Broil until brown, about 5 minutes more.
Time 30m Yield 6 Number Of Ingredients 8 Steps:
Preheat an outdoor grill for high heat. If using wooden skewers, soak in water. In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long. Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Set oven at 375. Combine meat, onion, 1 tsp. salt, pepper and parsley. Mix well. Form into 1 1/2 inch balls then flatten into patties and fry slightly in a skillet with the oil, turning over once, (do not cook through). Remove from skillet and place in a baking or casserole dish. Combine remaining ingredients and add to meat patties. Stir gently. Bake for 45-60 minutes or until carrots are tender. Serve with rice pilaf.
Time 45m Yield 24 balls, 6 serving(s) Number Of Ingredients 12 Steps:
Preheat your oven to 400’F. Coat the bottom of a 9x13 inch oven proof dish or pan with the 2 tablespoons of olive oil so all of it is well covered. If you want to use more then do, these balls will stick to the bottom. Grate the cauliflower and cabbage. I used my food processor and it saved a lot of time. Put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. Mix until well combined. Let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls. Roll into 1 inch balls. I found squeezing them back and forth in my hands worked well. Place the Kofta balls in the oiled casserole dish. Drizzle a little more olive oil over each Kofta ball. Bake in the oven for 20 minutes. The Kofta should be a nice golden colour when you remove them. Let them cool for a few minutes. If they stick gently slide a spatula under each ball to remove. Put the Kofta balls in another dish. Spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish. Place the Kofta balls on the sauce. Pour the rest of the sauce on top. I added a little water to the jar to get the rest of the sauce out. Let them sit for about one hour. The Kofta balls will absorb the sauce very well. You can reheat the Kofta balls in the microwave or in the oven. Bon Apetit!
More about “baked kafta recipes”
Time 1h10m Yield 10 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the parsley, onions, lamb, allspice, lemon zest, salt and butter until well blended. Use your hands for best results. Place in a baking dish, or pat into a 2 inch tall round on a baking sheet with sides. Arrange tomato slices on top. Bake uncovered for 50 minutes in the preheated oven, until no longer pink and the internal temperature has reached at least 160 degrees F (72 degrees C). Serve with pita bread or rice.
