Serves 4-6
Ingredients:
1 kg minced meat with 30 percent fat; not less
4 large onions (julienned)
1 large onion; (finely grated)
1 bunch of fresh Parsley leaves; (finely chopped)
1 tsp each:
Salt, pepper, kofta spices, grated nutmeg
1 tbsp granulated sugar
1/2 tsp baking powder
1 tbsp ghee
Method:
In a large bowl; mix meat, grated onion, parsley, all the seasoning and baking powder. Knead at least for ten minutes.
Form into medium-sized fingers; inserting them into metal skewers to make a hole; opening from both ends and remove. When all batch is formed; refrigerate for at least a couple of hours ; or better if overnight. Remove and lay in on layer on a baking tray. Cook in a preheated oven at 180 - 200 degrees Celsius; (approximately done in 30 minutes). Meantime; in a wide pan; add ghee. When it melts; stir in sugar. When dissolved, pour over julienned onion. Sprinkle some salt and pepper and stir constantly to reach a light brown colour; over medium low heat, then add water measured with an ordinary cup of Turkish coffee. Now you can safely stir to reach a deeper brown colour ; if desired. Remove kofta fingers from oven. Serve with glazed onion on top. Serve with Tehine dip, baladi bread and crisp arugula with a squeeze of fresh lemon.
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