I adore Middle Eastern food and will regular prepare a Middle Eastern spread to indulge on a Friday or Saturday evening. It occurred to me recently that although I've cooked a lot of recipes from the award winning and Honey and Co restaurant but never actually shared a recipe here on my blog. For me, after work eatings should always be quick and easy, yet flavoursome. This is where koftas come in, in particular these wonderful scented beef koftas (I normally have lamb koftas) were delicious. I served this alongside a lovely Middle Eastern spread of tabouleh, hummus and some salad.
For the kofta
2 slices of thick white bread
enough milk to soak the bread (about 240ml)
1 large onion, peeled (about 120g)
3 cloves of garlic, peeled
600g beef mince
4 teaspoon whole caraway seeds
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoon bicarbonate soda
130g kashkaval cheese (I used cheddar cheese)
Remove the crusts from the bread and soak it in the cold milk for 10 minutes. In the meantime puree the onion and garlic together in a food processor till completely smooth. Squeeze the soaked bread and put in a large bowl with all the other kofta ingredients. Mix well until combined.
Divide the mixture into 12 balls of about 80g each (about the size of clementine). Cover and chill for at least an hour before cooking. This will help the flavours to combine and enable the protein in the meat to stick everything together.
To cook the kofta, set your grill to the highest setting. Lightly grease a roasting tin or baking tray and place the kofta on it with a little space around each one. Cook for about 6 minutes, then turn them and cook on the other side for another 6 minutes. They should be a roasted brown colour and bouncy to the touch.