Kofta meatballs are made with tender ground lamb and bold herbs and spices, including parsley, mint, cumin and paprika. Serve the meatballs over couscous or rice with yogurt and veggies for a complete ...

Tired of burgers and hot dogs? The United States isn’t the only country to fire up the grill when it gets hot outside. From ...

The kofta can be made to this point a day ahead and kept covered and refrigerated. If refrigerated, the kofta should be taken out of the refrigerator 30 minutes before cooking and left at room ...

Kofta Kebabs. For a busy weeknight meal, it’s easier to prepare these kebabs in the oven than firing up the grill. When you cook the skewers on an ovenproof cooling rack, ...

Rinse the quinoa very well,. Combine quinoa, water and salt in a small saucepan over medium heat and bring to a boil. Cover and cook for 15 minutes. Remove pan from heat and let sit, covered, for ...

Palmful fresh mint, minced. 1/2 teaspoon cinnamon. 1/4 teaspoon ground cayenne pepper. Handful fresh parsley, minced. Instructions. Soak skewers, if using wooden, in water while preparing kofta.

The kofta are fried until golden brown, then added to a sauce that combines tomatoes, onion and a raft of spices with rich, heavy whipping cream. Somi and Veena Rehil, who own the market, are from ...

1/2 teaspoon ground allspice. 1/2 teaspoon salt and 1/2 teaspoon ground pepper. Large handful of parsley leaves, finely chopped. 4 whole wheat pita breads ...

For the kofta. 2 cups grated lauki or doodhi or bottle gourd; 1½ cup crumbled paneer or cottage cheese; 1½ cup besan or gram flour or chickpea flour; 1 tsp jeera or cumin powder; 1 tsp dhania or ...