Moroccan Kofte with Spicy Tomato Sauce
Last night we went to watch our school’s play. This year they performed ‘Fiddler on the Roof’. We’ll done guys, it was an excellent production. We had to leave at 18:10, which meant I was a little bit in a rush when I prepared dinner. A little bit of an understatement.
A few tips when you make Moroccan kofte. Take time to soak the skewers. The warning in number one of the instructions is totally true. Do not overload the skewers with meat, the kofte and skewer will part ways. After mixing the ingredients for the kofte let it stand for at least 60 min for the flavours to develop.
|1kg||Minced beef or lamb|
|1||Red onion, finely chopped|
|10 ml (2 teasp)||Ground coriander|
|45 ml (3 tblsp)||Mint, chopped|
|1||Slice of bread in breadcrumbs|
|10ml (2 teasp)||Salt|
|Black Pepper to taste|
|For the sauce:|
|15 ml (1 tbsp)||Olive Oil|
|1||Garlic clove, finely chopped|
|2 x 400g||Cans chopped tomatoes|
|10-15ml (1-2 teasp)||Harissa or chilli flakes|
|15ml (1 tbsp)||Sugar|
|30 ml (2 tbsp)||Toasted pine nuts|
- Soak wooden skewers in water for 20 min, to stop them burning.
- Using your hands, mix the meat in a bowl with the onion, coriander, mint, egg, and breadcrumbs. Add salt and pepper to taste.
- Take about 60gr of meat mixture and shape into sausages about 10cm long. Thread a bamboo skewer through the centre of each.
- To make the sauce, heat the oil in a pan, add the garlic and briefly fry.
- Add the tomatoes, harissa or chilli flakes, sugar and seasoning. Simmer uncovered for 15-20 min until sauce has thickened.
- Grill the kofte for 6-8min, turning until they are nicely browned (be careful not to burn the skewers).
- Spoon the sauce over a warm platter, drizzle over the yoghurt and put the kofte on top. Scatter with pine nuts and serve with pita’s or couscous.