Season Spoon

Tag: Middle Eastern food

  • Beef Kofta Skewers: Middle Eastern Grilled Perfection

    Beef Kofta Skewers: Middle Eastern Grilled Perfection

    Beef kofta skewers are a Middle Eastern classic—juicy, spiced ground beef molded onto skewers and grilled to perfection. The combination of warm spices like cumin, coriander, and paprika, along with fresh parsley and onion, creates incredibly flavorful and tender meat.

    Served with creamy tahini sauce, warm pita, and a fresh salad, they make for an unforgettable meal. Whether you’re grilling outdoors or using a grill pan indoors, these kofta skewers are sure to impress.

    Ingredients

    For the Beef Kofta:

    • 1½ lbs (680g) ground beef (80/20)
    • ½ cup finely chopped onion
    • ¼ cup finely chopped fresh parsley
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon paprika
    • ½ teaspoon ground cinnamon
    • ½ teaspoon cayenne pepper (optional, for heat)
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 2 tablespoons breadcrumbs or panko (optional, for binding)
    • Metal or wooden skewers (if wooden, soak in water for 30 minutes)

    For the Tahini Sauce:

    • ½ cup (120g) tahini
    • ¼ cup (60ml) water (plus more as needed)
    • 3 tablespoons lemon juice
    • 2 cloves garlic, minced
    • ¼ teaspoon salt

    For Serving:

    • Warm pita bread
    • Sliced tomatoes, cucumbers, and red onions
    • Fresh parsley
    • Lemon wedges

    Instructions

    1. Make the Tahini Sauce: In a small bowl, whisk together the tahini, water, lemon juice, garlic, and salt until smooth. Add more water as needed to reach a pourable consistency. Set aside.

    2. Prepare the Kofta Mixture: In a large bowl, combine the ground beef, chopped onion, parsley, garlic, cumin, coriander, paprika, cinnamon, cayenne, salt, pepper, and breadcrumbs (if using). Mix gently with your hands until just combined—do not overmix or the kofta will be tough.

    3. Chill the Mixture: Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours). This helps the flavors meld and makes the mixture easier to shape.

    4. Shape the Kofta: Divide the mixture into 8-10 equal portions. Take a portion and mold it around a skewer, forming a long, sausage-like shape about 1 inch thick and 4-5 inches long.

    Press firmly so it adheres to the skewer. Place on a baking sheet lined with parchment paper. Repeat with remaining portions.

    5. Preheat the Grill: Preheat your grill, grill pan, or broiler to medium-high heat. Oil the grates well to prevent sticking.

    6. Grill the Kofta: Place the kofta skewers on the hot grill. Cook for 8-12 minutes, turning occasionally, until the kofta are charred on the outside and cooked through (internal temperature of 160°F / 71°C).

    7. Rest: Remove from the grill and let rest for 5 minutes before serving.

    8. Serve: Serve the kofta skewers with warm pita bread, tahini sauce, fresh vegetables, and lemon wedges. To eat, slide the kofta off the skewer into a pita, add toppings, and drizzle with tahini.

    Pro-Tips for Beef Kofta Perfection

    • Use 80/20 Ground Beef: The fat content keeps the kofta juicy. Leaner beef will be dry.
    • Don’t Overmix: Overmixing can make the kofta tough and dense. Mix just until combined.
    • Chill Before Shaping: Chilled mixture is much easier to shape and stays on the skewers better.
    • Wet Your Hands: Lightly wet hands when shaping to prevent sticking.
    • Oil the Grates: A well-oiled grill prevents sticking and ensures beautiful grill marks.
    • Don’t Overcook: Kofta should be cooked through but still juicy—160°F is perfect.
    • Soak Wooden Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning.
    • Make It a Feast: Serve with hummus, tabbouleh, and fattoush for a complete Middle Eastern spread.

    These Beef Kofta Skewers are Middle Eastern grilled perfection—absolutely delicious.

  • Authentic Falafel (Crispy, Fluffy, Herbaceous)

    Authentic Falafel (Crispy, Fluffy, Herbaceous)

    Falafel is one of the world’s great vegetarian foods—crispy, golden-brown balls or patties made from ground chickpeas, fresh herbs, and warm spices. When done right, they’re crunchy on the outside and impossibly fluffy and green within, bursting with flavor from parsley, cilantro, and cumin.

    Stuff them into warm pita with fresh vegetables and a generous drizzle of tahini sauce, and you have one of the most satisfying meals imaginable. This authentic recipe uses dried chickpeas (never canned!) and a blend of fresh herbs to create falafel that’s far superior to anything from a mix or freezer aisle.

    Ingredients

    For the Falafel (makes about 20-24 balls):

    • 1 cup (200g) dried chickpeas (do not use canned)
    • ½ cup (about 30g) fresh parsley, roughly chopped
    • ½ cup (about 30g) fresh cilantro, roughly chopped
    • ¼ cup (about 15g) fresh dill (optional)
    • 4 cloves garlic
    • 1 small onion, roughly chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ½ teaspoon cayenne pepper (optional, for heat)
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon baking soda
    • 2 tablespoons sesame seeds (optional)
    • Vegetable or peanut oil, for frying

    For Serving:

    • Pita bread, warmed
    • Tahini sauce
    • Hummus
    • Chopped tomatoes, cucumbers, and red onion
    • Pickled turnips or radishes
    • Fresh parsley and lemon wedges

    For the Tahini Sauce:

    • ½ cup (120g) tahini
    • ¼ cup (60ml) water, plus more as needed
    • 3 tablespoons lemon juice
    • 2 cloves garlic, minced
    • ¼ teaspoon salt

    Instructions

    1. Soak the Chickpeas: Place the dried chickpeas in a large bowl and cover with cold water by at least 3 inches. Soak for 12-24 hours at room temperature. They will triple in volume. Drain well and pat dry before using.

    2. Make the Falafel Mixture: In a food processor, combine the soaked, drained chickpeas, parsley, cilantro, dill (if using), garlic, onion, cumin, coriander, cayenne, salt, and pepper. Pulse until the mixture is finely ground but not pasty. It should resemble coarse sand and hold together when squeezed. Scrape down the sides as needed.

    3. Add Baking Soda: Transfer the mixture to a bowl. Sprinkle the baking soda over the top and mix well. This will help the falafel become light and fluffy when fried.

    4. Chill: Cover the bowl and refrigerate for at least 30 minutes, up to 2 hours. Chilling helps the mixture hold together during frying.

    5. Make the Tahini Sauce: While the mixture chills, whisk together all sauce ingredients in a small bowl. Add more water as needed to reach a pourable consistency. Set aside.

    6. Shape the Falafel: Using your hands or a falafel scoop, form the chilled mixture into small balls or patties, about 1½ tablespoons each. If using, roll in sesame seeds to coat.

    7. Heat the Oil: In a heavy-bottomed pot or deep fryer, heat about 3 inches of oil to 350°F (175°C). Use a thermometer to maintain temperature.

    8. Fry the Falafel: Working in small batches to avoid overcrowding, carefully drop the falafel into the hot oil. Fry for 3-4 minutes, turning occasionally, until deep golden brown and crispy on all sides.

    9. Drain: Remove with a slotted spoon or spider strainer and drain on a wire rack (not paper towels—they’ll get soggy).

    10. Serve: Serve warm in pita with tahini sauce, hummus, fresh vegetables, and pickles.

    Pro-Tips for Falafel Perfection

    • Never Use Canned Chickpeas: Canned chickpeas are too soft and will cause your falafel to fall apart during frying. You must start with dried chickpeas that have been soaked but not cooked.
    • Don’t Overprocess: The mixture should be finely ground but not a paste. It should still have some texture.
    • Chill Thoroughly: Chilling helps the mixture firm up and hold together during frying. Don’t skip this step.
    • Test a Small Ball First: Fry one test falafel to check seasoning and texture. Adjust the mixture if needed.
    • Maintain Oil Temperature: Use a thermometer and fry in small batches to keep the oil at a steady 350°F. Too cool = greasy falafel; too hot = burnt outside, raw inside.
    • Drain on a Rack: Paper towels trap steam and make falafel soggy. A wire rack keeps them crispy.
    • Make Ahead: You can form the falafel and refrigerate for up to 24 hours before frying. They also freeze well—freeze on a baking sheet, then transfer to a bag and fry from frozen, adding a minute or two to cooking time.
    • Baking Option: For a healthier version, brush with oil and bake at 375°F for 25-30 minutes, flipping halfway. They won’t be as crispy but are still delicious.

    These Authentic Falafel are crispy, fluffy, and absolutely perfect.