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Ref ID: 1GC2019/8003 | Posted On: 12-09-2019 | Updated on: 12-09-2019
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Chi Kofte - MIsatzavar– Kibbeh Naye
It is typically served when guests are over, weddings, parties. The meat itself is very low fat or nonfat fine ground beef. Do ask your butcher or ethnic market if they carry it, otherwise you can ask them to make you some, by having the finely grind it in there machine several times to make a paste like consistency. Also the Aleppo Pepper can be found at your local ethnic market, if you are unable to find it, paprika would be a good alternative. If there are left overs, then simple wrap them with some plastic wrap and place them in the fridge, the following day mold the kofta into patties, and in a heated frying pan with a little oil, fry them. They are delicious!
Click on photo to view full image or click to watch video.
- 1 pound Non Fat Raw Meat, finely ground*
- 1 Bunch of Parsley, chopped
- 1 Bunch of Green Onions, thinly sliced
- 1 1/2 Cup of bulgur #1 Fine
- Salt to taste
- 2 Tablespoon Aleppo Pepper
- 1 cup Water
1) In a large flat tray or mixing tray add the bulgur, make a well in the middle, and pour gradually one cup of water in segments and incorporate together and allow to settle for 10 minutes.
2) Place a little of the Aleppo pepper and a little salt to season.
3) Dig your fingers in a bowl of ice water and start kneading the bulgur. Knead until the bulgur feels soft and you can test it by placing a little in your mouth and if it is tender and easy to chew then it is ready.
4) Add half the meat onto the bulgur and knead it into the bulgur, then add the second half and knead again.
5) The amount of bulgur in the meat is to taste, if you like less you put less if you like more then add more.
6) Add the rest of the Aleppo Pepper, Salt to taste, dip fingers into the ice water, and rub the spices onto the meat to make a paste and knead again until it is well incorporated.
7) In a serving platter, make a small log in the palm of your hands and cut off a small piece and indent the finger marks of the inside of your hand and place on the platter. Once all is done and the kofte is on the platter, sprinkle the chopped parsley and green onions.
8) Another way to present this recipe, is on a flat plate, flatten the kofta on it, and drizzle a little extra virgin olive oil.
is also spelled as chi koufta, koufteh, koofta, kofte, koufte, kooftah, kofta and the list goes on and on!
*use very lean meat like top round London broil beef – some places do sell them already grounded depends where you live.
Recipe and Video how to prepare:
http://howtoexpo.com/recipes/chi-kofta
Our suggestion not the author:
Lot of people use the following spices also its very delicious with it:
1/2 Tsp Lebanese 7 spices or to your taste
1/4 - 1/2 Tsp Cayenne pepper or to your taste
You can find the 7 spice mix for the kibbeh in middle eastern stores or you can mix your own. Here is our post link as to the mix spices.
https://www.facebook.com/1054641417899441/photos/a.1109022732461309.1073741847.1054641417899441/1108994932464089/?type=3
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