Celebrate the Flavors of the World: Kofte

I call them meatballs with diversity. The secret's in the spices-on the inside and outside. From the center of exotic spice trade, here is the recipe for the smoky blend.

 

Turkish Baharat

(1 recipe)

Grind peppercorns, coriander seeds, cloves and cardamon seeds in seed grinder or mill. Add dried nutmeg, cinnamon and mint.

2 teaspoon peppercorns

2 teaspoon coriander seeds

1/3 teaspoon cloves

1/2 teaspoon cardamon seeds

1 teaspoon nutmeg

Pinch cinnamon

1 teaspoon dried mint

 

The meatball blend has ground meat, onions and garlic like the traditional local recipes. I like that this recipe uses bulgur wheat in place of bread crumbs. Bulgur- "mid-east pasta"- is a whole grain. I buy red bulgur, a cracked wheat berry that even though par-cooked requires cooking a short amount of time. This recipe has no eggs. Dried apricots, ground nuts and fresh mint add even more of a twist.

 

Kofte

10 Kabobs (5 Servings)

Cook bulgur with water to cover in countertop pressure cooker for 10 minutes. Release pressure. Drain.

1/4 cup red bulgur

 

Soak apricots in boiling water for 10 minutes. Drain.

1/4 cup boiling water

1/4 cup dried apricots, chopped

 

Mix ground meat with onions, nuts, garlic and spices using a fork.

1 pound ground beef

1/3 cup onions, diced

1 Tablespoon ground pistachios

2 teaspoon garlic, minced

1 Tablespoon snipped fresh mint

1 Tablespoon baharat spice

Pinch salt

Knead in drained bulgur and apricots.

Divide into balls 1/4 cup each.  

 

Spread remaining spice onto a plate. Roll meatballs in spice. Place each on a short skewer, shaping like a sausage.

2 Tablespoon baharat spice

 

Place kabobs on a baking tray greased with olive oil spray. Bake at 350F. for 12-15 minutes, until center of meatball reaches 155F.

 

The recipes are based on those in the book "Spice" by Dr. Stuart Farrimont.  

 

March is National Nutrition Month. This year's theme embraces global cuisine.