1-2tspchilli flakes(adjust according to taste preference)
1 and 1/2tspground cinnamon
1tspground cumin
1/2tspground nutmeg
1tspsalt
1tsppepper
coconut oilor olive oil, for frying
Tahini Sauce
1/2cuptahini(hulled)
1lemon
1-2clovesgarlicdepending on size
2tbspextra virgin olive oil
salt and pepperto season
Instructions
Preheat oven to 200 C. Line a large baking tray with baking paper or foil and set this aside.
Get the sauce ready before you cook the kofta. Juice the lemon and crush the garlic cloves. Place half of the lemon juice and the rest of the sauce ingredients (except salt and pepper) in a bowl. Add half a cup of filtered water. Whisk the ingredients together to form a smooth sauce (add extra water if needed). Taste test. If you prefer it more tangy, add the rest of the lemon juice. Season with salt and pepper as desired. Then set aside.
Move on to the kofta. Peel and finely dice the onion, and peel and mince the garlic cloves. Place all kofta ingredients except for the coconut oil in a large bowl and use your hands to combine everything. Then, shape bits of the mixture into little torpedo-shaped kofta - I used about 2-3 tbsp mixture per kofta and made 24 small ones.
Heat the coconut oil in a frying pan and cook the kofta in batches over a moderate-high heat for about 5 minutes per batch, turning each kofta so they brown up all over. As you finish each batch place them on the baking tray you prepared earlier.
When all the kofta have been browned, place the tray in the oven to finish cooking the kofta for 3-5 minutes (no longer or they will dry out). Remove from the oven as soon as the cooking time is finished.
Serve a portion of the kofta drizzled with the tahini sauce. I like to dust mine with fresh parsley and paprika and serve it with roasted vegetables.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!