Jordanian Kofta
Source of Recipe
"The New York Cabbie Cookbook" by Mary Ellen Winston and Holly Garrison
Recipe Introduction
Lamb Meatballs With Tomato Rice
List of Ingredients
1 pound ground lamb (20 to 25 percent fat)
4 slices slightly dry, firm bread, crusts removed
1 medium yellow onion, minced (about 1/2 cup)
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 cup uncooked converted white rice
2 or 3 medium tomatoes, peeled, seeded, cored and chopped (about 1 cup)Recipe
In a large bowl, with your hands, gently mix together lamb, bread, onion, parsley, mint, salt and pepper until well combined. Using about 1/2 cup of the meat for each patty, shape the mixture into 6 oval meatballs.
Heat oil in a large skillet over high heat. When the oil is very hot, reduce heat to medium-high and fry the patties until nicely browned and crusty on all sides, 3 to 4 minutes. Reduce heat to medium-low, partially cover, and continue to cook, turning occasionally, until just cooked through, about 10 minutes.
Meanwhile, cook rice as package directs for firmer rice. When rice is removed from heat, stir in tomatoes and fluff the rice. Cover and let stand 5 minutes. Serve meatballs with rice.
Makes 6 servings.
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