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January 16, 2023
Kofta, The Lebanese Brush
KOFTA, THE LEBANESE BRUSH
The kofta, also known as kofte, are minced meat dumplings, with an elongated shape. They are mainly made with beef or lamb. Although the world of the kofta is vast and diverse. Therefore, there are minced chicken kofta, fish, and even vegetarian koftes. Even though, the vegetarian kofta can be considered more Hindu than an Arabic dish. The kofta is very popular in all the countries of the Middle East, and the Near East. This typical food is found in street stalls throughout Istanbul, and although many koftas are round, similar to western meatballs, the traditional kofta is elongated. And it is cooked roasted, crossed by a kind of metal toothpick similar to a skewer. This type of meatball is served inside a piece of pita bread, with some sauces and vegetables. Therefore, people consume them while walking through the busy streets of Istanbul. It's tasty, cheap, and very filling. These are the characteristics that make the recipes last for generations in the villages. And it is the case of the Koftas.
History of the Kofta
This kofta recipe is old. The word Kofte is of Persian origin, and it meant "chopped". Many historians claim that the first kofta was not cooked as today, instead, they were a highly spiced raw meat dish, similar to tartar.
The first time a mince meatball recipe appeared in a cookbook is early in the Christian era. Apicius, a famous chef from the Roman Empire, writes a recipe for omentum meat empanadas in his book "De Reco Maquinaria". The omentum meat patties were a kind of mixture of different minced meats, seasoned with multiple spices and cooked inside a visceral membrane called “omentum”:
And in gastronomic history, everything culminates in the simple, in the basics. The combination of foods usually responds to two fundamental aspects. The first is the local availability of food, that is, what is available is consumed. And the second is due to the need for conservation. Roasted meat, seasoned with spices, kept longer. Therefore, the kofta was an extraordinary option to lead the expansive campaigns of the Roman empire. Relatively long-lasting protein.
One hour before making the kofta, the wooden skewers must be soaked. After this time, they are removed from the water and dried. This will prevent the koftas from drying out. Also, the grill should be preheated for at least twenty minutes.
First, the onion is peeled and finely chopped. Likewise, garlic and parsley.
After you have finely chopped vegetables, place them in the food processor along with the beef, lamb, Baharat, and a pinch of salt. It is beaten for a few minutes until obtaining a doughy mass.
This mixture is placed in a large bowl.
Next, take a handful of meat and mold it around a wooden skewer. The idea is that the meat is between 2 and 3 cm thick. It is made with all the meat until all the skewers are completed.
Finally, place the skewers on the coals, and cook for three minutes on each side. Serve with rice pilaf.
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