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"J" - Jordan - Kofta bi Tahini recipe

Kofta bi Tahini recipe, eat well on universal credit

Around the world takes us to Jordan next with Kofta bi Tahini

THIS S A STOCK SHOT. My photograph was dreadful! (as was my presentaton!) Please also note that the Lemon in this reciipe is overwhelming. Maybe just use one Lemon?

Ingredients:-

Tahini Kofta

For the Kofta:-

500 g minced beef

1 onion chopped

1 cup chopped parsley

1 tomato chopped

2 tablespoons olive oil

1/2 teaspoon salt

1 tsp All Spice

1 tsp Turmeric

1 tsp dried Mint

pinch of cardamom

For the topping:-

Potatoes sliced into thin rounds.

For the Tahini sauce:-

1 pot of Tahini

Juice of three lemons

Salt

4 cups Boiled water

kofta Method:-

(1) Very finely dice parsley and onion and add them to the minced Beef.

(2) Add the tomato, olive oil,salt and spices and knead them into the meat mix.

You can either spread the mix into a large oven proof casserole to cover the entire base or you can form the mix into ovals. If you go with the flat version, make indentations in the meat with your fingertips, this will help the meat take up the flavours of the sauce.

Bringing it all together:-

(1) Bake the Kofta in the oven for 20 minutes.

(2) Fry the sliced Potatoes, boil or bake them until they are slightly softened.

(3) Arrange the Potatoes on top of the Kofta.

(4) Mix Tahina and Lemon juice together, the Tahini will become lighter in consistency at first but it will thicken as you keep on mixing and become lighter in colour.

(5) Slowly add the water while stirring to keep the mixture smooth.

(6) Pour sauce over Kofta until you cover the Kofta and Potatoes.

(7) Cover the casserole with foil, poke a few holes in the foil to allow steam to escape.

(8) Bake in the oven on the lowest rack at 220c for 20 minutes.

(9) Remove the foil and cook until the sauce thickens.

(10) Brown under grill for 1-2 minutes

We served ours with Coleslaw and a bit of dressed salad. But really all we could taste was Lemon - Lemon, oh and Lemon. Which we can still both taste this morning!

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Details: Written by Tony Carson; Category: Recipes; Created: 04 November 2021

Karahi recipe, eat well on universal credit

This was certainly not the sort of Curry you’d find in a jar. Deeply spiced and fragrant, without being overly hot. Nom…..

There are several stages to the recipe so I’ll list the ingredients individually.

Ingredients for the Chicken:-

475g of Chicken breasts, cubed.
Salt and Pepper
Garlic Powder
Turmeric

Ingredients for the Base Sauce:-

1 Onion, chopped
4 Cloves of Garlic, minced
A Thumbnail of Ginger, grated
500ml of hot Water
Oil to fry

Ingredients for the Spice Mix:-

1 Tsp of Curry Powder
1 Tsp of Paprika
1 Tsp of Turmeric
1 Tsp of Coriander Powder
1 Tsp of Garam Masala
1 Tsp of Cumin
1 Tsp of Gram Flour
½ a Tsp of Fenugreek
1 Tsp of Chilli Powder

Ingredients for the Curry:-

2 cloves of Garlic, minced
1 Tsp of fresh ginger, grated
1 Tin of chopped Tomatoes
1 Bay Leaf
1 Chicken Stock Cube
1 Cinnamon Stick
200ml of Orange Juice
Chopped Coriander
1 Tsp of Salt
Oil to fry

Method:-

(1) Fry the chicken pieces in Oil adding the Turmeric, Garlic Powder, Salt and Pepper, ontil cooked through.
(2) Set aside.
(3) To make the base sauce fry the Onions and add the Garlic and Ginger.
(4) Fry until softened and then cover in hot water.
(5) Simmer for 20 minutes.
(6) Allow to cool and then blend with a hand blender until smooth.
(7) Set aside.
(8) Combine the ingredients for the Spicy Mix in a bowl.
(9) To make the Curry heat Oil over a medium heat and fry the Garlic and Ginger until fragrant.
(10) reduce the heat and add the Spice Mix, stirring to form a paste.
(11) Add the chopped Tomatoes and Base Sauce and stir well.
(12) Add the Orange Juice, Bay Leaf, Stock Cube and Cinnamon.
(13) Stir well and allow to simmer for 5 minutes.
(14) Add the cooked Chicken and simmer for 20 minutes.
(15) Remove the Bay Leaf and Cinnamon.
(16) Garnish with chopped Coriander.

We served ours with boiled Rice, last nights Indian dips, Popadums and Bombay Potatoes.

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