Kofta / Kefta or whatever you call it and it comes from Turkey and not Greece as some people might think.
- 350 gr minced meat (lamb, pork, bee)
- 2 cans tomatoes
- 1 tsp salt
- 1 tsp (cane) sugar
- 1 onion chopped
- 1 tbsp ground cumin
- 2 tsp garlic, fresh or powder
- black pepper to taste
- 1 tsp thyme leaves, dried
- 1 tbsp oregano
- 1 tsp cinnamon, ground
How to make it:
Put all the spices in a mortar, mash and mix well (without salt) and that already smells wonderful!Mix the meat with the salt and then with HALF of the herbs.MeatballsRoll
meatballs of about the size of a golf ball, fry them until they are
firmly on low heat (otherwise they tend to fall apart) and remove from
the pan. In the same pan you can now make the sauce.The sauceCut the onion but not too fine, otherwise nothing remains of it. Fry them in a little olive oil. If you use fresh garlic, add it now. Put
the contents of the cans tomatoes in the pan, let heat well, and stirr (don't blend because there have to be pieces left of tomato!),
But that is to look what you've bought. Now add the remainder of the herbs. The sauce should not be too thin. thicken with a paste of cornstarch and a little cold water, thinner by adding a little water. Put the sugar in.Add the meatballs and cook it about 10 minutes to get up very gently, but do not let it boil!
Serve with rice and / or salad.
Tip: You can also shape the mince in disks.
This is a simple and fast version .... mixi fresh mint in the mince would be nice too I think.
Mince from beef is somewhat drier though.