Welcome to the world of Middle Eastern cuisine! Today, I bring to you the soul-soothing flavors of a classic Middle Eastern dish – Kofta Stew. This hearty and comforting stew is a celebration of spiced meatballs swimming in a rich, flavorful broth.
I first tried this dish during one of my many trips to Egypt. My kids grandmother made it and I fell absolutely in love with it. And who better to learn a dish from then an Egyptian grandmother.
The History of Kofta
The origins of Kofta can be traced back to the Middle East, where this dish has been cherished for centuries. The word “kofta” itself is derived from the classical Persian language, meaning “to pound” or “to grind,” a reference to the traditional method of preparing the meat.
Historically, Kofta was a culinary masterpiece created by the skilled hands of Middle Eastern cooks who elevated the ingredients into a rich and flavorful dish. The spice trade played a significant role in shaping the flavors of Kofta, with spices such as cumin, coriander, and cinnamon becoming integral to its character.
Kofta became a staple across various Middle Eastern countries, each region adding its unique twist to the recipe. Whether served in a comforting stew, grilled on skewers, or baked in the oven, Kofta has stood the test of time, evolving into a beloved dish cherished by generations.
Middle Eastern Meatball Stew Video
Our Middle Eastern Meatballs Ingredients
Spices: Different regions use different spices. In this version I’m using cumin, coriander, onion and garlic powder.
Meat: For our meat I’m using a blend of lamb and beef. This makes an ultra flavorful kofta. If you want to make it healthier you can opt for ground turkey or chicken.
Potatoes: I’m using Yukon gold potatoes because they hold their shape nicely.
Herbs: Fresh parsley and cilantro really add depth to your meat. But I know some people have an allergy to cilantro so you could always leave it out.
Tomato Paste: Make sure to cook down the tomato paste.
Veggies: We are using onion and red pepper.
Middle Eastern Meatballs (Kofta)
Ingredients
Rice
- 2 cups medium grain rice cook per instructions on bag or use rice cooker
- 2.5 cups water
- ¾ cup vermicelli
- 1 tbsp butter
- 1 tsp olive oil
- 1 tsp salt
Meatballs
- 1 lb ground beef
- 1 lb ground lamb
- 3 yukon gold potatoes
- 1 medium red pepper
- ½ white onion
- 6 garlic cloves
- 1 cup parsley reserve a little for garnish
- 1 cup cilantro
- 1.5 tbsp chicken bouillon
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tbsp cumin
- 1.5 tsp coriander powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp salt
Instructions
- Start by soaking your rice for 30 minutes.
- While your rice is soaking, chop your veggies. Chop your red peppers.
- Dice your onions, crush your garlic and roughly chop your cilantro and parsley.
- Add your onions, garlic, red pepper, parsley and cilantro to your blender and combine.
- Then run through a sieve to get rid of excess water. Reserve one tbsp of the veggie mixture for your sauce.
- Mix your veggie mixture with your meat and add in your salt, pepper, and spices.
- Form your meatballs and set aside.
- Add a tsp of oil and brown your meatballs on medium heat on both sides. About 4 minutes per side.
- Remove your meatballs and add a little oil to the pan on medium heat and add in your tbsp of reserved veggie mixture and tomato paste. Saute for two minutes.
- Add in your water, chicken bouillon and simmer for 4 minutes.
- Add in your meatballs and potatoes. Simmer on medium heat until the potatoes are tender to the fork.
- Top with parsley and serve!