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 ...

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 ...

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 ...

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, ...

A true blue-blooded kofta, like a good kebab, has to have a distinct identity. It should be able to hold its own against all other contenders in the spread — qorma, kaliya, salan and more.

Chef Jet Tila grills up spiced kofta kebabs and serves with with homemade hummus and Mediterranean salad. The very best Prime Day deals on TODAY: Up to 54% off Tarte, cooling sheets, more.

1. In a small saucepan, combine the cherries, honey, lemon juice, water and cinnamon; bring to a boil. Lower heat and simmer 5 minutes. Set aside. 2. In another saucepan, heat the olive oil, then ...