Kofta bel Baqdoonis
Kofta bel Baqdoonis Recipe - Delicious Arabian Ground Meat Dish
Introduction
Kofta bel Baqdoonis is a delicious Middle Eastern dish made with ground meat, onions, rice, and spices. The patties are cooked until tender and then coated in oil for a flavorful finish.
History
Kofta bel Baqdoonis has its origins in Middle Eastern cuisine, where it is a popular dish enjoyed by many. The combination of ground meat and spices creates a flavorful and satisfying meal.
Ingredients
- 1.5 lb (680 g) of ground meat
- 1 onion
- 4 tbsp of rice
- 0.5 bundle of parsley
- 1 cup of flour
- 1 tsp each of ground black pepper and cumin
- 1 tsp of yeast
- salt
- 3 tbsp of corn oil
How to prepare
- In a bowl, combine finely-chopped onions, meat, parsley, spices, and salt.
- Shape the mixture into oval patties and place them in a non-stick frying pan.
- Cook the patties over low heat until they are fully cooked.
- Before serving, pour oil into the pan and carefully turn the patties to coat them without breaking.
- Serve the patties hot or cold.
Variations
- You can add different spices such as paprika or coriander for a different flavor profile.
- Try using ground lamb or chicken instead of beef for a unique twist.
Cooking Tips & Tricks
Make sure to finely chop the onions to ensure they blend well with the meat.
- Cooking the patties over low heat will help them cook evenly and retain their moisture.
- Coating the patties in oil before serving adds a delicious flavor and helps keep them moist.
Serving Suggestions
Kofta bel Baqdoonis can be served with rice, salad, or pita bread. It pairs well with tzatziki sauce or tahini.
Cooking Techniques
Cooking the patties over low heat ensures they cook evenly and stay moist.
- Coating the patties in oil before serving adds a delicious flavor and helps keep them moist.
Ingredient Substitutions
You can use ground turkey or chicken instead of beef for a lighter option.
- Quinoa or couscous can be used instead of rice for a different texture.
Make Ahead Tips
You can prepare the patties ahead of time and refrigerate them until ready to cook. This makes for a quick and easy meal.
Presentation Ideas
Serve the Kofta bel Baqdoonis on a platter with a garnish of parsley and a side of yogurt sauce for a beautiful presentation.
Pairing Recommendations
Kofta bel Baqdoonis pairs well with a side of tabbouleh salad and a glass of mint tea.
Storage and Reheating Instructions
Store any leftover Kofta bel Baqdoonis in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
Each serving of Kofta bel Baqdoonis contains approximately 300 calories.
Carbohydrates
Each serving of Kofta bel Baqdoonis contains approximately 15g of carbohydrates.
Fats
Each serving of Kofta bel Baqdoonis contains approximately 12g of fats.
Proteins
Each serving of Kofta bel Baqdoonis contains approximately 25g of proteins.
Vitamins and minerals
Kofta bel Baqdoonis is a good source of iron, zinc, and vitamin B12.
Alergens
This recipe contains wheat (flour) and may contain allergens such as gluten.
Summary
Kofta bel Baqdoonis is a protein-rich dish that is relatively low in carbohydrates and fats. It is a good source of essential vitamins and minerals.
Summary
Kofta bel Baqdoonis is a flavorful and satisfying Middle Eastern dish made with ground meat, onions, rice, and spices. It is a protein-rich meal that is relatively low in carbohydrates and fats, making it a nutritious and delicious option for any occasion.
How did I get this recipe?
I can still recall the sense of amazement I felt when I first saw this recipe for Kofta bel Baqdoonis. It was many years ago, on a hot summer day in Beirut, Lebanon. I was visiting my friend Layla, who was known in our neighborhood for her culinary skills. As soon as I entered her kitchen, I was greeted by the enticing aroma of spices and herbs. Layla was busy at work, shaping small meatballs and arranging them in a pot filled with a luscious tomato sauce.
Curious, I asked Layla what she was making, and she smiled mischievously before revealing the name of the dish. Kofta bel Baqdoonis, she said, a traditional Lebanese recipe that combines juicy meatballs with tender eggplants and a flavorful tomato sauce. I had never heard of this dish before, but just looking at it made my mouth water.
Layla was kind enough to share her recipe with me, explaining each step in detail and emphasizing the importance of using fresh ingredients and cooking with love. She told me that she had learned the recipe from her mother, who had learned it from her grandmother, and so on. It was a recipe that had been passed down through generations, each cook adding their own twist to it.
I was eager to try making Kofta bel Baqdoonis myself, so I asked Layla for a copy of the recipe. She wrote it down for me on a piece of yellowed paper, the ink slightly faded but the instructions clear and precise. I thanked her profusely and promised to let her know how my attempt turned out.
Back at home, I gathered all the ingredients I needed for the dish. Fresh ground lamb, ripe tomatoes, fragrant garlic, aromatic parsley, and of course, the star of the show, glossy eggplants. I followed Layla's instructions carefully, taking my time to shape the meatballs just right and to cook the eggplants until they were meltingly soft.
As the dish simmered on the stove, filling my kitchen with mouthwatering scents, I couldn't help but think of Layla and her skillful hands. She had made the process look so effortless, but I soon realized that there was a certain art to cooking Kofta bel Baqdoonis. It required patience, precision, and a deep understanding of flavors.
When the dish was finally ready, I took a bite with trepidation, hoping that it would live up to Layla's version. And oh, it did. The meatballs were juicy and tender, infused with the rich flavors of the tomato sauce. The eggplants had absorbed all the delicious juices, adding a creamy texture to the dish. It was a symphony of tastes and textures, a true masterpiece of Lebanese cuisine.
From that day on, Kofta bel Baqdoonis became a staple in my kitchen. I would make it for special occasions, family gatherings, or simply when I craved a taste of Lebanon. Each time I cooked it, I would remember Layla and her generosity in sharing her recipe with me.
Years passed, and I continued to refine my version of Kofta bel Baqdoonis, adding my own touches here and there. I shared the recipe with my daughters and granddaughters, passing it on to the next generation. It had become a part of our family's culinary heritage, a link to our Lebanese roots.
And as I stand in my kitchen now, surrounded by the comforting scents of spices and herbs, I can't help but feel grateful for that hot summer day in Beirut when I first learned to make Kofta bel Baqdoonis. It is a recipe that has brought me joy, connected me to my past, and allowed me to share a piece of my culture with others. Cooking it is not just about preparing a meal, but about keeping traditions alive and honoring the ones who came before me. And for that, I will always be thankful.
Categories
| Arabian Meat Dishes | Arabian Recipes | Onion Recipes | Parsley Recipes | Rice Recipes | Wheat Flour Recipes | Yeast Recipes |