Shorabet Khudra Bil Kofta – Vegetable Soup With Kofta Recipe

RatingDifficultyIntermediate

Follow these easy recipe steps to make Delicious Kofta and Vegetable Soup. You can now make and serve delectable meals to your loved ones with ease.

Yields1 Serving
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins
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FOR THE KOFTA
 63 g Minced meat (beef, lean)
 ¼ Onions (large)
 1 Garlic cloves
 ¼ tsp Salt
 Black pepper (to taste)
 ¼ tsp Arabic mixed spice (or All Spice)
FOR THE BROTH
 ¼ Potatoes (large)
 ¼ Carrots (large)
 ¾ Marrow (also called Courgettes, 'Koosa' in Arabic)
 ½ tbsp Parsley (chopped)
 ¼ Onions (medium)
 ½ Garlic cloves
 ½ tsp Salt
  tsp Black pepper
 ½ tbsp Sunflower oil
 5 ½ cup Water
FOR GARNISH
 Parsley (chopped)


1

TO MAKE THE KOFTA Put the onion (cut into pieces) and crushed garlic in a food processor and blend until fine. While blending, stop to scrape the sides once or twice, push it into the blender and continue mixing.

2

Add the garlic and onion mixture to the minced meat, together with all its spices (salt, black pepper, mixed spice). Mix well by hand.

3

Using your hands, take small amounts of the kofta mixture, roll into balls, and place on an oven tray. Tip: When making the meatballs, it’s easier if your hands are slightly wet.

4

Roast the meatballs in the oven until the meat changes color (about 10 to 15 minutes).

5

TO MAKE THE BROTH Start making the broth while the meatballs are in the oven. On high heat, lightly fry the chopped onions and crushed garlic in sunflower oil until the onions are translucent.

6

Add the chopped vegetables (carrots, potato and marrow) and continue to fry lightly for about a minute.

7

Add the water, salt and black pepper and mix.

8

Add the meatballs and let the soup come to a boil on high heat. Then lower to medium and let simmer covered for about 30 minutes. Then uncover, add the parsley, and continue to simmer on low heat for 5 to 10 minutes.

Ingredients

FOR THE KOFTA
 63 g Minced meat (beef, lean)
 ¼ Onions (large)
 1 Garlic cloves
 ¼ tsp Salt
 Black pepper (to taste)
 ¼ tsp Arabic mixed spice (or All Spice)
FOR THE BROTH
 ¼ Potatoes (large)
 ¼ Carrots (large)
 ¾ Marrow (also called Courgettes, 'Koosa' in Arabic)
 ½ tbsp Parsley (chopped)
 ¼ Onions (medium)
 ½ Garlic cloves
 ½ tsp Salt
  tsp Black pepper
 ½ tbsp Sunflower oil
 5 ½ cup Water
FOR GARNISH
 Parsley (chopped)

Directions

1

TO MAKE THE KOFTA Put the onion (cut into pieces) and crushed garlic in a food processor and blend until fine. While blending, stop to scrape the sides once or twice, push it into the blender and continue mixing.

2

Add the garlic and onion mixture to the minced meat, together with all its spices (salt, black pepper, mixed spice). Mix well by hand.

3

Using your hands, take small amounts of the kofta mixture, roll into balls, and place on an oven tray. Tip: When making the meatballs, it’s easier if your hands are slightly wet.

4

Roast the meatballs in the oven until the meat changes color (about 10 to 15 minutes).

5

TO MAKE THE BROTH Start making the broth while the meatballs are in the oven. On high heat, lightly fry the chopped onions and crushed garlic in sunflower oil until the onions are translucent.

6

Add the chopped vegetables (carrots, potato and marrow) and continue to fry lightly for about a minute.

7

Add the water, salt and black pepper and mix.

8

Add the meatballs and let the soup come to a boil on high heat. Then lower to medium and let simmer covered for about 30 minutes. Then uncover, add the parsley, and continue to simmer on low heat for 5 to 10 minutes.

Shorabet Khudra Bil Kofta – Vegetable Soup With Kofta Recipe

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