We've given our koftes a slightly Arabian twist - whilst the word 'kofte' actually means 'ball', rather than make ours round, we've gone for a kind of cigar-shaped cylinder, which is what they do in Arab countries. It's just easier to cook them if they're the same depth all the way through - you know when they are done, and they cook quicker.
We also made a kind of spiced carrot slaw and a cooling yoghurt to go with the salad and koftes. This makes for a fun dinner time where everyone grabs what they want!
As you can see in the photo - we've got this magic jar filled with some delicious smelling red powder. This is probably the most delicious smoked paprika ever. I think it may actually be from Spain - I have no idea what the label is saying anyway. Absolutely mega in paella (my TOP recipe - I will be sharing it with you when we hit Spain later on in the year). Also pretty amazing in these koftes too!
As far as nutrition goes, grilling is a great way to cook - it keeps the koftes moist (so long as you don't over-cook them) and any fat can drain away. Turkey is a great protein source and you've got lots of veg going on so you know you're getting lots of vitamins and minerals. We used these fantastic pittas from the food doctor - made with mixed grains and seeds. They've got lots of fibre, and give you a good mixture of protein and essential fats too. They also taste SO good, and they're filling. Notice we're using that amazing yoghurt again!
Just bought this great garlic press - no more stinky hands! It's not too expensive and you can pick up one for yourself from IKEA. Another thing to know about garlic is to wash your hands with cold water afterwards - our Aunty Jackie told us this tip and it does work! Final de-garlic-ifying can be done with the only soap we know that actually gets rid of the smell - Palmolive anti-odour kitchen hand soap. It smells like limes and you can get it for £1.99 at Wikinsons.
Another tip, this time from our Dad - if you don't like the strong taste of raw onion (I - this is Emily here - don't, and find the taste can stay in your mouth for ages afterwards), you can lessen the astringency by putting standard malt vinegar on it. We've also seasoned ours with a little black pepper - because everything tastes better with black pepper - right!?
When you make up your koftes, make sure you've soaked the wooden kebab sticks in water for a good half day before hand. This will make sure they don't set on fire under the grill!! Try and get each kebab the same shape and size so they cook evenly.
Enjoy today!!
rosinaviolets x
Turkey koftes
Makes enough for 10 koftes
10 wooden kebab skewers, soaked in water
500g turkey mince
1 tablespoon tomato puree
1 teaspoon smoked paprika
1 clove of garlic, smooshed
1 dessert spoon chopped fresh coriander
1 teaspoon dried mixed herbs
1/2 teaspoon, or more or less to taste, chilli flakes
1/2 red onion, grated or finely chopped (use the other half as we did in the picture above, as a side dish)
- Mix together all the ingredients (apart from the skewers!) in a bowl until thoroughly combined.
- Divide the mixture into ten, and form into kofte shape (see pictures) on the kebab skewers.
- Place in the fridge until you are ready to cook them.
- Heat up the grill and put the koftes under the grill. Turn them regularly until they are done (about 10 minutes should be fine).
- Serve with the carrot slaw, yoghurt, and salad in pitta breads.
Garlicy Yoghurt
4 big tablespoons natural yoghurt
1 garlic clove, smooshed
salt and pepper, to taste
- Combine in a bowl and serve with the koftes, carrots, salad and pittas.
Spiced Carrot Slaw
2 or 3 big carrots
1 teaspoon cumin seeds
1/2 teaspon, or more or less to taste, chilli flakes
- Grate the carrots
- Toast the cumin seeds in a dry frying pan until they go a little brown. Don't burn them.
- Spray the pan with a little olive oil and then add the chilli flakes and grated carrot. Stir regularly to combine and heat through.
- Serve immediately with the koftes, salad, yoghurt and pitta bread.
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