Pan-Fried Kofta

Ingredients

• 1 kilo well-fatty ground meat
• 1 1/2 tablespoons tomato paste
• 1 tablespoon red pepper paste
• 1 large onion, finely ground
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon finely ground cumin
• 1 tablespoon paprika
• 1 tablespoon seven-spice blend
• 3/4 cup parsley
• Salt
• Finely crushed ice
• 1/4 cup pomegranate molasses
• 1/4 cup water
• 1/2 teaspoon cornstarch
• 2 tablespoons butter
• How to make pan-fried kofta by the chef and friend of the Shou Tabkhin Today website:
• Um Taha Al-Hamwi
• Click on Um Taha's name to visit her profile page on our site and enjoy her recipes.
• To prepare one of Um Taha's most delicious desserts, here is the link: Maamoul Tart
• To get Um Taha's method for making chocolate cookies, click on this link:
• Easy Chocolate Cookies

Method

1. In a bowl, add the fatty meat along with the rest of the ingredients and mix well, then add the ice and mix again until you have a sticky mixture.
2. Shape the kofta mixture into balls or fairly large patties.
3. In a frying pan over the heat, add a little oil or butter. When it is hot, add the kofta patties and wait a little until they cook on the first side, then turn them to the other side.
4. In a small bowl, mix the pomegranate molasses with the water and cornstarch.
5. When the kofta is cooked, pour the pomegranate molasses mixture over it and stir quickly so the sauce coats it and the flavors blend. Add the salt.
6. Serve the pan-fried kofta to eat with bread and any vegetables you like.