Chicken and Turk­ish chilli kofte

Prep time overnight Cook­ing time 10 mins Serves 4

Friday - - Good Food -

450g minced chicken 1/4 cup bread­crumbs 1 large onion, grated 1/2 tsp cumin 1/2 tsp mild Turk­ish chilli pep­per 1 tsp bak­ing soda 1 gar­lic clove, minced 2-3 stems pars­ley, finely chopped Oil, for shal­low fry­ing Toasted pine nuts, to serve

1 Mix to­gether all the in­gre­di­ents in a bowl. Knead for 3-4 min­utes to form a stiff mix­ture. Cover and re­frig­er­ate overnight.

2 Shape the mix­ture into ob­long meat­balls – the size of your in­dex fin­ger.

3 Heat oil in a fry­ing pan and shal­low-fry the meat­balls in batches un­til golden brown and cooked through. Serve hot, scat­tered with pine nuts, with baba ganoush and salad.

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