SPECIAL KOFTAY (Meat Balls)

INTRODUCTION:

Kofta is a Middle Eastern and South Asian meatball dish. The word Kofta is derived from Persian kūfta: In Persian, (kuftan) means “to beat” or “to grind.”. In the simplest form, koftas consist of balls of minced or ground meat – usually beef or lamb – mixed with spices and other ingredients like onion, ginger, and Garlic. There are variations of Vegetable and Potato Koftas in vogue in Pakistan, Bangladesh, and India but the Kofta in real is made of Beef or Mutton, preferably Beef. Nowadays Chicken Koftas and Fish Koftas are also being prepared and enjoyed. I've experimented with making Koftas of Brinjal and some Dals (Lentils) and the experiment resulted in uttering Vows from everyone who tasted these varieties.

The meat is often mixed with other ingredients such as Papaya, or meat tenderizer, bread crumbs, poppy seeds, and roasted chickpea flour. These ingredients help in binding the Kofta into a Ball along with eggs. Turkey is the country where about 300 different types of Kofta are made and enjoyed.

Early recipes (included in some of the earliest known Arabic cookbooks) generally concern seasoned lamb rolled into orange-sized meatballs, and glazed with egg yolk and sometimes saffron. Many regional variations exist, notable among them the unusually large Iranian Kufteh Tabrezi, having an average diameter of 20 cm (8 inches).

Koftas in South Asian cuisine are normally cooked in a spicy curry and sometimes with whole pre-boiled eggs famously known as NARGISI KOFTA. Sometimes the eggs are encased in a layer of spicy kofta meat so that the final product resembles an Indian Scotch egg. These kofta dishes are popular with South Asian families and are widely available at many restaurants. In West Bengal, India, Bangladesh, and Pakistan, koftas are made with prawns, fish, green bananas, cabbage, and minced goat meat.

The kofta (meatball) is a sophisticated delicacy, varying in taste and texture, depending on the region it hails from.

In combination with raita, salad, a side of daal, and roti/chawal, the kofta (or kebab) is the most ubiquitous of the sub-continental dishes. It can be vegetarian or meat, soaked in masala; the kofta is favored by all.

There are hundreds of varieties of meatballs – Kofta in Arabic, each with its own unique heritage and specific preparation technique. In [most] cultures the difference between kebab and kofta can cause confusion to an outsider but the shape more in vogue is the round ball shape. It is interesting to note that in Turkey, there are more than 400 varieties of Kofta available in different regions.

Both are meatballs [historically] made from ground lamb, veal, beef, or a mixture of all. Kebab is sold on the street or in Kebab shops, often served alongside naan, roti], chopped salad, and onions]; kebab, for the most part, is made on skewers, while the kofta is usually handmade. Kofta can be cooked on the stovetop in a curry or masala sauce.'

The kofta meat is ground with mild garam masalas and vegetables, formed into golf ball-sized meatballs, and simmered to tender perfection in a saalan (curry).

Like the kebab, the arrival of the kofta to the subcontinent can be credited to the Turk and -Afghan conquerors in the 11th century.

Historians suggest that the Turkish kebab was simmered in an aromatic spicy gravy of the local region, and that’s how the kofta came to be. Rightly so, the dry and fried version of the kofta can be termed as kebab, except for Shami kebab; which takes an entirely different method and ingredients to cook, unless one is making the Nargisi kofta.

In an article titled 'Potted histories: Scotch eggs', published in The Telegraph, Leah Hyslop writes of the Scotch eggs;

'For special occasions, there is the NARGISI KOFTA, named after the flower NARGIS (Iris) as the kofta cut in half reveals the yellow of a hardboiled egg and resembles the elegant flower.

Mughliya (started during the reign of the Mughal Empire) kofte in Delhi, Bhopal, and Hyderabad are long simmered in a curd mixed aromatic gravy that complements their steamy appeal, yet has a pleasant presence of its own.

Another Variety called Goshtaba or Gushtaba is made in Kashmir Valley, made from mutton and the meat is first hammered and mixed with spices and prepared in a watery curry of Yogurt. Its size is about an Apple or an Orange. It is a big size Kofta found only in this area. it also tastes different and mild in spices.

Chui-Mui ke kofte from Awadh tends to crumble when you try to scoop out a bite-sized portion, making you marvel at how such a delicate thing endured the ordeal of cooking!

However, what is indisputable is that Maulana Rashidul Khairi includes kofta pulao as a delicacy in his work 'Bid-e-Zafar', a chronicle of the court of the last Mughal emperor, Bahadur Shah Zafar.’

As you read in the above Introduction of this delicacy, I'd add that the Koftas are one of the favored dishes of Meat lovers. Normally, it is unavailable in every eatery and is mostly cooked at home. A few restaurants and Hotels do prepare it in Pakistan. Mostly we try to avoid some lengthy work of preparing food and jump for the instant cooking but once you taste this delicacy, it will become one of your Top Favorites. I have planned to give you the recipes of Brinjal Koftas as well as Dal (Lentil Koftas InshaAllah).

Let us start preparing our Beef Koftas in the name of ALLAH.

EQUATION:

Preparation of Raw Koftas: One hour

Cooking Time: 40-50 Minutes

Expenses: 400 Rupees ($ 3)

Yield: 15-16 Koftas

WHAT WE REQUIRE FOR OUR KOFTAS:

1/2 Kg Qeema (Beef Mince) is very finely grounded, grounding it twice will be ideal.
1 Tablespoon Khashkhash Powder (Poppy Seed)
1 Tablespoon Salan Masala (Curry Powder)
1 Tablespoon Chat Masala
1 Teaspoon Garam Masala (All Spice Powder)
1 Teaspoon Lal Mirch Powder (Red Chili Powder)
Salt to taste
1 Egg
4 Green Chilies
1/4 Cup Hara Dhaniya (Chopped Coriander Leaves)
1/8 Cup Podina (Mint Leaves)
2 Tablespoons Yogurt
2 Tablespoons Roasted Bhuney Huwe Chaney (Roasted Gram Flour)
2 Slices Double Roti (Bread Slices)

WHAT WE REQUIRE FOR THE GRAVY:

2 Medium Pyaz Ka Paste (Onion Paste)
2 Medium Temater Ka Paste (Tomato Paste)
3/4 Cup Oil
4 Tablespoons Dahi (Yogurt)
1 Teaspoon Garam Masala Powder (All Spice)
1 Teaspoon Lal Mirch Powder (Red Chili)
1 Teaspoon Dhaniya Powder (Coriander)
1 Teaspoon Haldi Powder (Turmeric)
1 Tablespoon Chat Masala
4 Hari Mirch (Green Chilies)
2 Tablespoons Hara Dhaniya (Coriander Leaves)
1 Teaspoon Qasoori Methi (Dried Fenugreek Leaves)
1 Tablespoon Ginger Garlic Paste
Julianne Cut Adrak (Ginger), Lemon, Hari Mirch (Green Chilies), and Hara Dhaniya (Coriander Leaves) for Garnishing.

HOW WE PREPARE OUR KOFTAS:

Grind and blend all the above ingredients except the Egg twice
Mix Egg and blend
Make balls of this mixture by applying oil on the hands
The size of the balls depends on your choice
Half fry the balls and set aside (Frying is Optional)

PREPARING GRAVY:

Heat oil and fry onions to golden brown
Add Tomato Paste and stir for 3 minutes
Add remaining spices and cook till all are thoroughly mixed and the aroma of spices is oozing out.
Put the Koftas in this mixture carefully in a single row
Don't stir with any Spatula or spoon, the Koftas may break
Move the cooking pan right and left so that the Koftas are well mixed in the spice mix and turn the sides
Add water according to your desired consistency and cover the pot tightly.
Cook on low heat with the lid on.
Take out in a Serving dish and garnish with Julianne cut Ginger, Green Chilies (also Julianne cut), and Coriander Leaves.
Place some Lemon slices alongside.

Delicious! Aren't these? No wonder our endeavors paid off and the friends and the family's expressions are telling us the story of our success in preparing these Special Koftas because we never had any feeling of failing in our efforts.

My dear viewers, never think of failure while you are trying to do something that you've never done before, think of only one thing and that is the achievement. The negativity in anything we are indulged in will cast a shadow over everything we have in mind to be doing. We must get over the feelings of ifs and buts. Why shouldn't we? Are the renowned Chefs and Cooking Experts immune to mistakes or failures? No, they've faced a lot of these hiccups in their life but no one is noticing except themselves.

Fear is the enemy of achievement of any kind, throw this feeling as far away from yourself as you can and jump in the wagon to beat all odds of inexperience which has kept you away and aloof from trying something new or novel.

As there is no FEAR OF FAILURE with you now, I am sure you will invite me over for dinner with the exotic Special Koftas as the main course this weekend.

for

Thanks,

with all my Love,

thine eternally,

NOVICE

Sunday, 1 January 2023