Arabian Köfte meatballs

Arabian Köfte meatballs

For Arabic Köfte meatballs, first cut lamb leg slices with fat edge into cubes. Turn through the meat mincer. Finely dice onion and add. Peel ginger, grate finely and add. Knead in egg. Season with pepper, salt, 1 tsp cross cumin powder, dried coriander, ground allspice, paprika powder and a cayenne pepper. Finely chop flat leaf parsley and fresh coriander and mix in. Form 6 Arabic Köfte meatballs. Dredge in type 405 wheat flour. Leave to stand in the fridge for 2 hours. The minced meat remains very loose, but becomes firmer when grilled. Put 2 Arabic Köfte meatballs on skewers. Press down lightly. Brush contact grill with oil and preheat. Grill Arabic köfte patties until grill stripes appear. Turn and grill until done. Serve Arabic köfte meatballs with eggplant in oil, stuffed cherry peppers and hummus cream. Serve with pita bread.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
693 kcal
16 g
43 g
50 g

(C)opyright by Marions Kochbuch