How to make meat kofta

Kofta 
Kofta is one of the most delicious dishes that many people of different ages like to eat. This dish was known Arabic and then spread worldwide. Kofta is made with tahini or tomatoes in different ways depending on the customs of each country. In this article the most famous methods of preparing kofta alone, and with eggplant.

Prepared kofta Ingredients :
kilogram of minced meat with an amount of fat. Three cloves of mashed garlic. Onion finely chopped. 1 teaspoon of spices Vibrio of chopped parsley. Pinch of cumin. A pinch of ground black pepper. Salt, to taste.

Sauce: Onion, finely chopped. 2 tablespoons of oil. Cloves of garlic mashed. Four tomatoes. Maggie's cube. Two tablespoons of ketchup. A sprinkle of cumin. Pinch of black pepper. A pinch of salt.

How to prepare :
Bring all the ingredients of the previous meat kofta, and knead them together. Round the kofta into circles or fingers. Put the kofta balls you got in an appropriate tray. Bring the kofta tray to the oven from the top and bottom for fifteen minutes. Prepare the ingredients of the sauce, and fry the onions and garlic until the onions change color. Add the tomatoes, sauce and the rest of the ingredients until the mixture is well combined. Leave the mixture on low heat for five minutes. After the kofta is done, dip it with the sauce you prepared, then leave it on fire for at least ten minutes. Decorate the kofta with parsley. Serve with white rice or bread.

Eggplant Meat Kofta Ingredients: 
Three eggplant turkeys. Half a kilogram of minced meat mixed with fat. A cup of tomato sauce. Two finely chopped onions. A collection of parsley leaves. 1 teaspoon of spices Black pepper and salt in quantities as desired.

How to prepare :
Peel eggplant and cut into medium slices in thickness. Sprinkle the salt on the eggplant, then put it in a large strainer, and set aside for an hour to filter out excess water. Stir the rest of the ingredients well, after finely chopping the parsley and onions, without adding the tomato sauce. Form the kofta mixture as you like, preferably in the form of fingers. Squeeze the fingers in a bowl over each other, raise them over low heat, and allow them to dry completely, then slowly stir them until fully cooked. Fry the eggplant in the oil, then place it on a paper to absorb the excess oil.

Wrap each finger of kofta with a slice of fried eggplant. Place in a tray, and pour over the diluted tomato sauce, seasoned with pepper and salt. Bring the tray to the oven for about an hour, then serve hot.

Eggplant Fattah Ingredients Flesh: 2 tablespoons of olive oil. Medium onion, finely chopped. Half a kilogram of minced meat. Pinch of salt. Pinch of black pepper. 1 tablespoon of allspice.

Sauce: 2 tablespoons corn oil. A small onion finely chopped. Cloves of garlic mashed. Six tomatoes. A quarter cup of tomato Lord. Tablespoon of pomegranate molasses. Tablespoon of vinegar. Pinch of salt. Pinch of black pepper. Teaspoon of spices. Half a cup of rice. A cube of chicken broth. Three eggplants, cut into cubes and fried. Pinch of sugar.

Yogurt sauce four cups of yogurt. Quarter cup of tahini. Tablespoon of lemon juice. Pinch of salt. Cloves of mashed garlic. Fried bread.

Put the oil in a saucepan, add the chopped onion, garlic, tomato paste, tomato paste, pomegranate molasses, vinegar, a little hot water, chicken broth cubes, sugar, salt, black pepper, spices, and stir well. Add the fried eggplant, kofta balls and spices. Put the milk in a bowl and add the tahini, lemon, garlic, salt workshop and stir well. Remove a little eggplant and kofta as a face decoration. Place the sauce in the serving dish or pyrex, add the milk sauce, eggplant, kofta, fried bread, and garnish with parsley.