Wednesday,19 September, 2018
Current issue | Issue 1274, (10 - 16 December 2015)
Wednesday,19 September, 2018
Issue 1274, (10 - 16 December 2015)

Ahram Weekly

Sufra Dayma: Kofta fingers in pomegranate molasses sauce

Serves 6-8

500 gm minced beef
2 tbsp grated onion
1 tsp crushed garlic
2 eggs (beaten with some milk)
3/4 cup breadcrumbs
1 bunch each: parsley, coriander, dill (leaves only, finely chopped)
1/2 cup dry red wine
1 large onion (thinly sliced)
2 large tomatoes (thinly sliced)
4 garlic pods (whole, peeled)
3 tbsp olive oil
Salt + pepper + 7 spices + paprika + turmeric + thyme + cinnamon

Mix beef mince with the listed five ingredients to follow and all the seasoning.  Hand blend well by kneading, to reach a homogenous mixture.  Shape into fingers.  Heat a wide skillet on high.  Add oil and lower heat to medium.  Layerkofta fingers to fill whole base of skillet.  Place garlic pods distributed between fingers on any empty space.  Raise heat to high.  When bottom of fingers start to brown, stir to colour on other sides, by gently turning them; using your discretion in adjusting heat from high to medium, until you reach a light brown colour all over the beef fingers.  Make space to stir in onion slices.  They will brown easily in skillet drippings.  Stir in tomato slices only for a moment.  Add wine and molasses.  Cover skillet tightly and lower heat to minimum low.  Allow to simmer for ten minutes only.  If sauce is  slightly dried out, add a very small amount of hot water.  Sauce should be concentrated not watery.  Remove away from heat and keep covered for an extra ten minutes or so; to continue cooking in its own heat.  Serve kofta in its sauce and wilted vegetables, with mashed potatoes aside.

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