Kofta with mushrooms and cream — one of the easy, practical and innovative recipes

Ingredients:

Kofta: 400 g minced meat 1 onion, finely chopped a handful of parsley salt to taste 1/2 tsp sweet spice (bahar) 1/2 tsp seven-spice mix 1/2 tsp black pepper Sauce: 100 g butter 2 cloves garlic, crushed 1/2 cup flour 200 g fresh mushrooms, sliced 1 1/2 cups milk 100 g cooking cream 2 pieces Kiri cheese or any spreadable cheese 1 tbsp tomato paste 1/2 tsp each: salt, black pepper, seven-spice mix, paprika and grated nutmeg 100 g mozzarella for topping

Method:

Mix the kofta meat with the onion, salt, spices and parsley until combined.
Shape into balls, place them in a lightly oiled frying pan or baking dish and turn until the kofta balls are browned.
Put the butter in a pot over the heat with the crushed or chopped garlic and sauté until the garlic changes color.
Add the flour and stir so it absorbs the butter.
Add the sliced mushrooms and sauté briefly, then add the cooking cream, milk, cream cheese (like Kiri), tomato paste, spices and salt.
Stir, cover the pot and let the sauce simmer briefly.
Pour the sauce over the kofta in a baking dish, cover with aluminum foil, then place the dish in a preheated oven at 200°C (top and bottom heat) for 20 minutes.
Remove the foil after 20 minutes, sprinkle the mozzarella on top and brown under the grill/broiler for 10 minutes.
Serve with rice.

This innovative kofta with mushrooms and cream recipe comes from a friend and our site’s chef

Ameer Youssef

Click Ameer’s name to view all his delicious recipes on our site For more delicious kofta dishes see

Kofta and Potatoes in a Baking Dish

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Kofta with Mushrooms and Cream

Prep checklist

Cooking notes