Friday,21 September, 2018
Current issue | Issue 1245, (7 - 13 May 2015)
Friday,21 September, 2018
Issue 1245, (7 - 13 May 2015)

Ahram Weekly

Kofta balls with  tehine-yoghurt dip

Yields 70-75 balls



1 kg minced beef

2 large onions (grated)

1 tbsp crushed garlic

4 eggs (lightly beaten with a dash of milk)

1 cup fine breadcrumbs

1/4 cup finely chopped parsley leaves

Salt + pepper + 7 spices  + thyme

Sunflower oil (for shallow frying)

Tehine-yoghurt dip:

1/2 cup tehine paste

1/2 cup plain yoghurt

Warm water (to dilute tehine)

1/3 cup lemon juice

2 tbsp white vinegar

2 tbsp finely chopped parsley leaves

2 tsp crushed garlic

Salt + cumin (optional) + red chili powder (optional)



In a large bowl, mix all seven ingredients together.  To ensure mixture is well integrated; process in batches, on pulse, for a few seconds only.  Form mixture into small bite-sized balls.  Heat oil in a wide saucepan on high.  Fry meatballs, in batches, on medium heat; to brown on all sides.  Remove on kitchen paper towels.  When all quantity is done, thread three or four fried meatballs onto each serving skewer, then arrange onto a round serving dish, with tehine and yoghurt dip in a small bowl placed in the centre; as illustrated.  To prepare dip:  In a medium bowl, place tehine and an amount of warm water.  Stir to mix until diluted and required consistency is reached.  Stir in garlic, lemon juice, vinegar, salt, cumin and chili.  Add yoghurt.  Stir to combine well.  Adjust salt to taste.  Stir in parsley.  Transfer dip to serving bowl.  Place bowl in the centre of serving dish with the kofta skewers around.  Serve with oven-toasted crispy slices of baladi or pita bread aside.

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