Best 3 Kofta Mishmisheya Lamb Meatballs In Apricot Sauce Recipes
Kofta mishmisheya, also known as lamb meatballs in apricot sauce, is a succulent and flavorful dish that originates from the Middle Eastern country of Jordan. This delectable dish consists of tender lamb meatballs simmered in a rich and tangy apricot sauce, creating a tantalizing combination of sweet, savory, and slightly tangy flavors. The meatballs are typically made with a mixture of ground lamb, herbs, and spices, while the sauce is prepared using dried apricots, onions, and a blend of aromatic spices. Kofta mishmisheya is often served over a bed of rice or bulgur wheat, making it a complete and satisfying meal. The dish's vibrant colors and enticing aroma make it a popular choice for special occasions and family gatherings, and it is sure to be a hit among those who enjoy exploring international cuisines.
Let's cook with our recipes!
TURKISH MEATBALLS (KOFTA)
If you are looking for a tasty main dish meal, try my new Turkish meatballs.
Provided by Will
Categories Meat and Poultry Recipes Lamb Ground
Time 24m
Yield 6
Number Of Ingredients 11
Steps:
- Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
- Roll lamb mixture into small meatballs.
- Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 4.8 g, Cholesterol 73.9 mg, Fat 11.6 g, Fiber 0.8 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 284.3 mg, Sugar 0.6 g
KOFTA MISHMISHEYA (LAMB MEATBALLS IN APRICOT SAUCE)
This is a recipe I have not yet tried. but it is from "The Book of Jewish Food" by Claudia Roden, and every single recipe I have made from that book so far has been a winner! This recipe originates in Iraq, and appeared originally in a 13th century Baghdad cookbook.
Provided by Susiecat too
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan, fry the onion in oil until golden.
- With your hands, work the meat into a paste with the dried lime, cloves, allspice, 3/4 tsp salt, and pepper, and roll into walnut-sized balls.
- Add them to the pan and cook, turning them to brown all over.
- Stir in the tomato paste, add the drained apricots and the currants or raisins, and cover with water.
- Simmer about 25 minutes.
- Crush the apricots a bit with a fork, add lemon juice and sugar and a little salt and pepper, and simmer for another 20 minutes.
- Serve over rice.
LAMB & APRICOT MEATBALLS
No one can resist meatballs, and this recipe is so moreish you might want to make double and freeze for another time
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat 2 tsp oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.
- Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.
- Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to). Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pitta bread and salad.
Nutrition Facts : Calories 411 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.72 milligram of sodium
Tips:
- Choose high-quality lamb: Opt for fresh, ground lamb with a good fat content for juicy and flavorful meatballs.
- Use a variety of spices: Experiment with different spices to create a unique flavor profile. Common spices used in Middle Eastern cuisine include cumin, coriander, paprika, and cayenne pepper.
- Don't over-mix the meatball mixture: Over-mixing can result in tough meatballs. Mix just until the ingredients are evenly combined.
- Brown the meatballs thoroughly: Browning the meatballs adds flavor and helps keep them moist. Make sure to brown them on all sides.
- Simmer the meatballs in the sauce: Simmering the meatballs in the apricot sauce allows the flavors to meld and the meatballs to become tender.
- Serve with your favorite sides: Kofta mishmisheya is traditionally served with rice or bulgur wheat. You can also serve it with pita bread, vegetables, or yogurt.
Conclusion:
Kofta mishmisheya is a delicious and versatile dish that can be enjoyed by people of all ages. With its tender meatballs, flavorful apricot sauce, and variety of spices, this dish is sure to become a favorite in your household. Whether you're serving it for a special occasion or a weeknight dinner, kofta mishmisheya is sure to impress. So next time you're looking for a new and exciting dish to try, give kofta mishmisheya a try. You won't be disappointed.
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