Tuesday, May 22, 2012

Koftas with yoghurt dip


1 kilo minced beef (or you can use any mince of your choice, lamb, turkey, chicken)
10 eggs
10 tablespoons olive oil (or any oil you like)
10 tablespoons flour
half litre (500 ml) of water
1 heaped teaspoon baking powder
salt and ground black pepper to taste
little finely chopped parsley
1-2 cloves of garlic (very finely chopped or pressed)

Mix all the ingredients in a bowl and let them stand 10-15 minutes.
Drop tablespoons of the mixture in hot oil. 

Note: You can deep fry them or you can put about an inch of oil in a frying pan and turn them with the help of 2 forks.

You can adjust the quantities given these measurements. For example, out of 200 grams meat and the rest of ingredients reduced to scale, you get 12 koftas. 


Yoghurt dip:

1 small tub (200 grams) Greek style yogurt
½ cucumber grated
1 clove pressed garlic
5-6 leaves of finely chopped mint
pinch of salt.

Mix together all ingredients and put in a bowl or individual bowls. 

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