Wednesday, 4 May 2016

The most Delicious Kofta Kebabs ever!! Meat on a stick - beef meatballs or hamburger patties. May use mince mixture for sausage rolls in puff pastry too!!

Kofta Kebabs with Probiotic Tzatziki Sauce made from lean ground beef mince served with pita breads, a cucumber garlicky yogurt sauce and sambal salad of diced tomato, onion and cucumber. Also makes the most delish sausage rolls encased in puff pastry! 

Kofta are kebabs made with ground meat, beef, lamb or chicken - Into  my mince I include some dried red chili flakes, green & black peppercorns ground in coffee mill. 
You may use Chicken tenders (brined / marinated fillets) or minced lamb. If you don't have a meat mincer, you may use your food processor with metal blade on. Use your pulse button until coarsely minced or ground to your liking.

Koftas or Hamburger Patties or Meatballs on a stick

Ingredients:
Kebabs (meatballs): 
4 cloves garlic
1 tablespoon kosher salt, plus a pinch
450 g beef chuck or lamb
3 tablespoons grated onion
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
Freshly ground black pepper
Olive oil, for brushing the grill

Tzatziki, recipe follows

To Serve: Flat grilled pita breads -  Recipe for pita breads see bottom of page - or you may even use bought hamburger buns if you wish.

Method:
Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat

side of a large knife, mash and smear mixture to a coarse paste or place whole into

food processor together with (I prefer fresh ginger) freshly chopped ginger and

chopped onion, metal blade on and whiz until smooth paste. Mix the paste and the

remaining 1 tablespoon salt with the meat, onion, parsley, and spices.

Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls or any

size you require. Mold each piece around the pointed end of a skewer (if you use

wooden ones, soak them in water for 15 minutes before threading them), making a

2-inch oval kebab that comes to a point just covering the tip of the skewer or you

may just make meatballs or even hamburgers. Lay the skewers on the pan, cover,

and refrigerate for at least 30 minutes and up to 12 hours.

Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive

oil. Working in batches, grill the kebabs, turning occasionally, until brown all over

and just cooked through, about 6 minutes or you may back on wire rack in oven as

meatballs or hamburger patties. Transfer to a serving platter and serve with tzatziki

and flat pita bread.

Tzatziki: Yogurt Sauce (Greek yogurt and cucumber sauce)

2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt

1 medium cucumber, peeled, halved, and seeded

2 teaspoons kosher salt, plus a pinch

1/2 clove garlic

1 tablespoon extra-virgin olive oil (I don't add) I just add a trickle cream

1 teaspoon lemon juice (Depends how sour your yogurt is. I becomes sourer on standing) 

1/2 teaspoon dried mint, crumbled or (2 Tbsp finely chopped herbs, such as mint,

dill or cilantro, plus herb sprigs for serving).
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Tzatziki Sauce (cucumber sauce): 
Note: I include the roasted ground spices below in my Tzatziki Sauce

Ingredients:
1/2 cup seeded, shredded cucumber
1 teaspoon kosher salt
1 cup plain yogurt - I always use my lovely thick Greek Yogurt
1/4 cup sour cream
1 tablespoon lemon juice (optional)
1/2 tablespoon rice vinegar (optional) I do not add lemon, vinegar or oil to mine
1 teaspoon olive oil 
1 clove garlic, minced
1 tablespoon chopped fresh dill
1/2 teaspoon Greek seasoning
kosher salt to taste
freshly ground black pepper to taste

Method:
Toss shredded cucumber with 1 teaspoon salt. Allow to sit for 5

minutes. 

In medium bowl, mix yogurt, sour cream, 1 tablespoon lemon juice,

rice vinegar and olive oil if using. Season with garlic, fresh dill, and Greek seasoning - Recipe below

Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste

with kosher salt and pepper. Refrigerate until ready to use.

Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning

frequently to avoid burning. Arrange warmed pita, meat, lettuce, onion, tomato,

olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in

separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

Source: http://allrecipes.com/recipe/72114/chicken-souvlaki-gyro-style/
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Method:
If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the

yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid

and put yogurt in the bowl.

Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle

with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20

minutes, then squeeze the cucumbers to express as much liquid as possible.

Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a

large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic,

olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before

serving.


To Serve: 
4 large pita bread rounds             
1 heart of romaine lettuce, cut into 1/4 inch slices
1 red onion, thinly sliced
1 tomato, halved and sliced
1/2 cup kalamata olives (optional) or use gherkins if you prefer
1/2 cup cayenne or jalapeno peppers (optional) or to taste if you like heat
1 cup crumbled feta cheese

Recipe courtesy of Food Network Kitchens Cookbook, Meredith Books, October

2003


kitchens/kofta-kebabs-with-tzatziki-recipe.html?oc=linkback

Enjoy!
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All purpose Greek Spice Seasoning blend Recipe 1


Delish seasoning for skewered meat, lamb, chicken, or beef. Also delicious mixed with olive oil and balsamic vinegar for salad dressing. Cooking time is the time to mix up your spice mix.


INGREDIENTS: 
3 teaspoons dried oregano
2 teaspoons dried mint
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried onion (minced)
2 teaspoons dried garlic (minced)

METHOD:
Mix everything together and store in an airtight spice jar.


RECIPE 2:
A substitute for that rather expensive Greek seasoning. 

Ingredients:   
2 teaspoons salt   
2 teaspoons garlic powder   
2 teaspoons dried basil   
2 teaspoons dried Greek oregano   
1 teaspoon ground cinnamon   
1 teaspoon ground black pepper   
1 teaspoon dried parsley   
1 teaspoon dried rosemary, minced   
1 teaspoon dried dill weed   
1 teaspoon dried marjoram   
1 teaspoon cornstarch   
1/2 teaspoon ground thyme   
1/2 teaspoon ground nutmeg


Method:   
Mix salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch (I do not include it), thyme, and nutmeg in a bowl. Store in an airtight container. Alternately, blend spices in a spice grinder for a finer texture.

Keeps for one year.
Sourced ? Yet to find somewhere on the net ?

PITA BREAD~PIZZA~VETKOEK~ LOVELY!!

25 ml instant yeast (1 sachet)
20 ml castor sugar
300 ml lukewarm water (no more than 27%)
800ml cake flour (measured as unsifted)
15 ml sunflower oil
7.5 ml salt

· Preheat oven to 250%C (500%F).
· Mix the yeast, sugar and water.
· Add 250 ml of the flour sifted in.
· Leave in a warm place till doubled in size. (I usually put in oven on berg wind condition, no more than 27%C, covered with a damp cloth)
· Temperature during the rising stage must not get any hotter, as this will kill off the yeast
· Activation!
· Sift in remaining flour.
· Add remaining ingredients and knead well.
· Cover and leave till doubled in bulk.
· Knock back lightly and cut into 8 equal pieces.
· Shape each piece into a 150 mm diameter circle.
· Place on a floured baking sheet and leave until doubled in bulk.
· Bake for 5-10 minutes, until a pale straw colour.
· Place on a wire rack, cover with a clean kitchen towel and cool.
· Cut off the top third of each pita bread and fill the hollow with your favourite filling and sauce…~goes very well served as Beef Koftas or Slovakia…slices of marinated lamb with garlicky tzatziki sauce spooned over, added to this, shredded lettuce, chopped onion and tomato, all spooned into pita ~ See recipe for Slovakia page…


Cooks Note! Dough can also be used to make 1 large and 1 medium pizza… or 1 large loaf of bread and 3 mini loaves… or 8 Vetkoek (shaped like a bun) which you will then need to deep-fry at 160%C~( cut a pocket in Vetkoek and fill with curry mince ~ See recipe page…(known as curry bunnies).

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Homemade Probiotic Greek Yogurt - My Own 

Homemade Greek yogurt can be stored, refrigerated for up to 10 days.
Total Weight: 9.886kg   -   Total Calories: 6,962

Ingredients:
9 liters whole milk
520 g cream
45 ml salt
200 ml yogurt, plain (Jersey milk)


Total Weight: 9.886kg      Total Calories: 6,962


Method:
 Add all in the order given to a 10 liter container (Glass is best). Cover well to prevent wee insects from getting in. 
Will turn to yogurt within 2 days of South African summer weather dependent on temperature. Much longer in winter months.


My homemade pita and yogurt which I scooped up and drained through a fine mesh sieve. For every 500 g yogurt I whipped in 70 cream. Refrigerate and it will thicken up further.My homemade pita and yogurt which I scooped up and drained through a fine mesh sieve. For every 500 g yogurt I whipped in 70 cream. Refrigerate and it will thicken up further.
Scoop off yogurt which rises to top with whey at bottom when ready.Scoop off yogurt which rises to top with whey at bottom when ready.
weighed 500g drained (through fine sieve) yogurt and with stick blender, whipped in 70 g cream to taste.weighed 500g drained (through fine sieve) yogurt and with stick blender, whipped in 70 g cream to taste.
After refrigeration yogurt thickens up furtherAfter refrigeration yogurt thickens up further
Delishious with tzatziki spooned over or you may even roll pita into larger rounds and use as a wrap instead, without cutting a pocket in the center. You may omit the sugar from your pita bread ingredient or you may rather use the pizza dough recipe instead to make a flat bread or wrap.Delishious with tzatziki spooned over or you may even roll pita into larger rounds and use as a wrap instead, without cutting a pocket in the center. You may omit the sugar from your pita bread ingredient or you may rather use the pizza dough recipe instead to make a flat bread or wrap.

Onions, garlic and ginger finely chopped in food processor. I roasted the seeds 24 second pulses in wet teacup in microwave (Do not scorch), cool and coarsely grind in coffee grinder for meatballs, I don't add them to the food processor. I just knead it straight into the meatballs together with the onions.Onions, garlic and ginger finely chopped in food processor. I roasted the seeds 24 second pulses in wet teacup in microwave (Do not scorch), cool and coarsely grind in coffee grinder for meatballs. Do NOT add them to the food processor - I slipped up here. Just knead them straight into your meatballs together with your onions.
With a probiotic garlic herb probiotic yogurt sauceWith a probiotic garlic herb probiotic yogurt sauce
This is my go to recipe for making it with lamb (Shawarma). Use shoulder or leg of lamb. Delish! https://en.wikipedia.org/wiki/ShawarmaThis is my go to recipe for making it with lamb (Shawarma). Use shoulder or leg of lamb. Delish! https://en.wikipedia.org/wiki/Shawarma
For Hamburgers I make up a probiotic (with my homemade yogurt - Recipe in facebook notes) flavoured with crushed garlic and herb mixture in recipe above. Delish! I just warm the onions and tomato. Try putting the hot meat patty over the cheese so that it melts.For Hamburgers I make up a probiotic (with my homemade yogurt - Recipe in facebook notes) flavoured with crushed garlic and herb mixture in recipe above. Delish! I just warm the onions and tomato. Try putting the hot meat patty over the cheese so that it melts.
With a probiotic garlic herb probiotic yogurt sauce. Delish! See recipe above.With a probiotic garlic herb yogurt sauce. Delish! See recipe above.
Garlic herb tzatiki sauce (room temp) spooned over one side of buns. Do not heat it, it will destroy the probiotics!Garlic herb Tzatiki sauce (room temp) spooned over one side of buns. Do not heat it, it will destroy the probiotics!