Keep stirring, add small amounts of water to prevent burning. Remove from the heat and set aside until ready to use. Add the onions and cook for about 6 minutes, stirring occasionally, until they have softened and lightly browned. Reduce the oven temperature to 200°C fan. As it cooks use edge of wooden spoon or your lofrega to mash the onions and tomatoes. MAKE AHEAD NOTE: This website uses cookies to improve your experience while you navigate through the website. Mix well, then divide the mixture into 12 large balls. These cookies do not store any personal information. Fry in a cast iron pan on medium heat, with a low amount of oil. Bring to the boil on a high heat and cook for 7 minutes, stirring frequently, until the liquid has thickened and reduced by half. ¼ cup of rice boiled in water for 15 minutes to get it halfway cooked. Your email address will not be published. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Mix thoroughly using hands. Serve warm with the creamy tomato sauce. To Make the Creamy Tomato Sauce: Heat 2 teaspoons oil, add onion, ginger, and garlic and cook for 4-5 minutes. Garlic: I use a pestle and mortar to make it into a paste. While the aubergines are roasting, make the tomato sauce. Please do not confuse kofta with Italian meatballs and spaghetti, which I find bland and sweet. Put the oil into a medium saucepan and place on a medium-high heat. Slice 1 green pepper and add to the stew mix. Once baked, these are also lovely (or even better, as is often the case with meatballs) the next day. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. This is how to make kofta: Mix minced meat with a variety of spices, minced onions and undercooked rice into oval shaped meatballs. This version, baked with tomato, is a simple meal, to comfort - perfect for a midweek supper served with some bread or rice to mop up the juices - rather than to wow with its elegant looks. But opting out of some of these cookies may have an effect on your browsing experience. South Sudanese cuisine is generally complex and labor and time consuming. Thank you {%['first-name'] %}.Your comment has been submitted. This category only includes cookies that ensures basic functionalities and security features of the website. While the aubergines are roasting, make the tomato sauce. Add 1 teaspoon of oil to a pot, fry the diced onion until golden brown. Necessary cookies are absolutely essential for the website to function properly. My name is Noela Mogga. I use a pestle and mortar to grind these. Serve warm or at room temperature. This is to thicken the sauce. Add the garlic and tomato pur.e and cook for another 30 seconds. I plan to showcase tasty South Sudan food recipes, traditional customs, and natural beauty regimens. To prepare kebabs: Mix minced meat with salt, pepper, Arabic seven spice mix, … Spoon the sauce over the kofta and sprinkle with the coriander, basil and pinenuts. The tomato sauce (which can be easily doubled or tripled, if you want to freeze a batch) keeps well in the fridge for up to four days. Kofta is 10 times tastier, as it is cooked with tender loving care using fresh ingredients. Place on a large platter or individual serving plates, then pour the cooking juices from the pan into a medium saute pan. Either warm them through or just bring back to room temperature. Kofta is spiced minced meatballs fried and cooked in an aromatic spicy stew of onions and tomatoes, eaten with bread. The first step is to make the tomato Juice (or Passata, as called in Greek)- Put the canned tomatoes or roughly chopped regular ripe tomatoes, 4 tsp of minced garlic, 1 tsp ground black pepper and basil leaves in a blender and liquidize the ingredients. Set that aside and work on the tomato sauce. Kofta is often times eaten with bread. Hi there. For tomato sauce: 1 tsp tomato paste 1 cup tomato, mashed 1/2 cup tomato juice 1 tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper 2 tbsp pine nuts, roasted for garnishing (optional) Method 1. Fry the minced meatballs in a cast iron pan. You know it is a special occasion when your mother cooks kofta at home. **Some pages on this site contain affiliate links to products. 1½ teaspoon allspice ½ teaspoon turmeric ½ teaspoon cumin ½ teaspoon nutmeg or cinnamon ½ teaspoon coriander 1 Tablespoon oil Add 1 tablespoon of tomato paste and ½ cup of tomato sauce.. It took me 5 minutes to fry each batch. Add 4 tomatoes, diced. We also use third-party cookies that help us analyze and understand how you use this website. Add the garlic and tomato pur.e and cook for another 30 seconds. You also have the option to opt-out of these cookies. ***New Video*** TOSS Thanksgiving Videothon contin, ***New Video*** TOSS Thanksgiving Videothon starts, ***New Video*** Nyiir Biem 2 Dance from South Suda, In celebration of 700 followers here is a **New Vi, Thank you to each of our 700 Followers on Instagra, #Repost @noelamoggamd with @make_repost Kofta is the quintessential South Sudanese soul food; rich, spicy, flavorful and just plain yummy. This website uses cookies to improve your experience. Add the partially cooked white rice. Separately cook a hearty thick stew of onions, tomatoes and tomato paste, and add fried meatballs to soak  in the stew. These cookies will be stored in your browser only with your consent. Women spend the better part of the day cooking the day's meals. Built by Embark. (adsbygoogle = window.adsbygoogle || []).push({}); Copyright © 2020 Taste of South Sudan on the Seasoned Pro Theme. Sprinkle over the green chilli, cover the dish tightly with foil and bake for 20 minutes. Cook for 20 minutes, stirring occasionally, until the sauce is thick and rich. ・・・. It is mandatory to procure user consent prior to running these cookies on your website. Put all the ingredients for the kofta into a large bowl, along with 1¾ teaspoons of salt and a good grind of black pepper. Bake for 25 minutes, or until golden brown and cooked through. Bring to the boil, then turn the heat to medium-low. Kofta with Tomato Sauce (Mediterranean Meatballs with Tomato Sauce) 1½ lb ground beef (or lamb or turkey) ½ cup onion, finely chopped, or grated ½ cup parsley, finely chopped 3 cloves garlic, finely chopped. Makes: 12 kofta, to serve 6 as a main, or more as a side, Baked Kofta with Aubergine and Tomato is a guest recipe by Sami Tamimi and Tara Wigley so we are not able to answer questions regarding this recipe. Mix the minced meat with 1 teaspoon of the the above spices, ¼ of an onion finely sliced, salt. Slow Cooker Kofta (or converting a kofta recipe to a crockpot recipe) « The Levantess, Puerto Rican Steak with Onions and Peppers, Kofta with Tomato Sauce (Mediterranean Meatballs with Tomato Sauce), Watercress Salad with Gardein Crabless Cakes. Remove from the oven and, using a spatula, lift the kofta out of the liquid (don’t discard the liquid, though), trying to keep the aubergine slices intact. It is the first thing to go in a party. Add the fried meatballs to the stew, cover and cook for 15 minutes. Copyright © 2020 Nigella Lawson, 2 very large or 3 large aubergines (850g) - as wide as possible, peeled in alternative long strips, to look like a zebra, then cut widthwise into 12 slices, about 2½cm thick, 3 large beef tomatoes (500g) - cut widthways into 12 slices, about 1cm thick, 1 large green chilli (20g) - thinly sliced, ½ teaspoon Aleppo pepper flakes (or ¼ teaspoon regular chilli flakes), 30 grams fresh flatleaf parsley - very finely chopped, 3 - 4 plum tomatoes (200g) - coarsely grated and skins discarded, 5 grams fresh coriander leaves - roughly chopped. Place one patty on top of each slice and place a slice of tomato on top of this, to create a kind of sandwich. Remove from the oven and set aside. The goal is to brown the outside and cook on the inside, please note this is not a deep fry. Spoon a generous tablespoon of the thick tomato sauce on top of each sandwich, spreading it out slightly so that it drizzles down the sides. Sprinkle with ½ teaspoon of salt and a good grind of black pepper and pour over the oil.