- Prep time 20 minutes
- Total time 55 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2022
Ingredients
Method
In skillet, heat oil over medium-low heat. Add Aleppo pepper, cumin and fennel seeds, coriander and nutmeg; cook, stirring constantly, about 10 seconds. Add onion, garlic and ginger; toss to coat well with spice mixture. Cook until onion has softened (do not brown), about 10 minutes. Remove skillet from heat and let cool for 10 minutes.
In large bowl, combine ground beef with onion mixture and half of the chopped mint. Season with salt and pepper. Divide mixture into 8 portions (about 1/3 cup each).
Preheat barbecue to medium-high (about 375°F); grease grill. Press each beef portion onto a metal or soaked wooden skewer, forming into shape of slightly flattened sausage. (Make-ahead: Can be stored in airtight container and frozen for up to 2 months.)
Place koftas on grill and cook, turning skewers often during grilling time, until meat is no longer pink inside, 10 to 12 minutes. Remove koftas from grill and brush with pomegranate molasses.
Did you know?
Grown in Turkey and Syria, Aleppo peppers are typically dried and crushed. Fruity and fragrant, the pepper is part of many Middle Eastern recipes. It can be found in a sweet or spicy version in certain supermarkets and
in Middle Eastern grocery stores.
In bowl, combine yogurt, lemon juice and remaining mint. Season with salt and pepper. Transfer koftas to serving platter. Sprinkle with remaining chopped mint, and pomegranate seeds, if using. Serve with yogurt sauce.
Nutritional facts PER SERVING
- Iron 5.9 mg
- Fibre 10 g
- Sodium 250 mg
- Sugars 2 g
- Protein 33 g
- Calories 410
- Total fat 23 g
- Cholesterol 85 mg
- Saturated fat 7 g
- Total carbohydrate 17 g
