This Easy Meatless Çiğ Köfte Recipe is my go-to vegetarian twist on a Turkish street food favorite from Urfa, a city in ...

Mix only until all the ingredients are evenly ... heat side and finish cooking as directed above. To store leftover kofta ...

Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue. For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands.

Soak the cashew nuts and the coconut together in water for an hour. Grind to a paste. 2. For the Kofte, mix together the bottle gourd, salt, ginger and the black pepper. Using a heavy-based pan, put ...

In a large bowl, mix all of the ingredients for the kofta thoroughly. Heat oil in a kadhai on medium flame. Take heaped teaspoons of the kofta mixture and deep fry them until golden brown. Set aside.

We divided the kofta mix in half to serve two and froze the rest for another time. Take leftover couscous, tomato and cucumber salad and minted yoghurt for lunch the next day with any leftover ...

So have kofta — in this case, tiny, juicy lamb meatballs spiced with cumin, coriander and dill. The herb sauce is as green as an Irish pasture, made with handfuls of my garden herbs, a mix that ...

To make the tahini sauce, mix the ingredients together in a small bowl. Cover and set aside to allow the flavours to mingle. To make the kofte burgers, put all the ingredients in a food processor.