Sentences with phrase «of kofta»

By the way, no need for the disclaimer about the attractiveness of your kofta kabobs — they look delicious and have beautiful detail!

Place the tomato slices as a layer on top of the kofta then place the onion slices as a layer on top of the tomatoes.

Gorgeous picture of kofta..

Not exact matches

I stumbled across a recipe for nut kofta kebabs over at Bit of the Good Stuff and they became the starting point for this meal, with just a bit of adaptation.

This Lamb Kofta Curry (15) is one of Angela from My Golden Pear's favourite midweek curries and I really like the fact the kofta mixture is so versatile and can be used as meatballs in an appetiser, served with chutney or a yoghurt dip, or moulded on to skewers and char - grill as a starter, or cooked in this curry sauce for a main meal.

hope you are settling into your new kitchen well — these koftas sound lovely — I have a harissa paste that has got itself hidden at the back of the pantry — love how you use it here to spice up the koftas — hope mine isn't too spicy

The fat content in these lamb kofta's will bring an increase in digestive fire, as will the inclusion of fiery spices like warming ginger and the grounding zing of fresh parsley.

These remind me of vegetable kofta (so delicious!).

Adam Richman travels to Johannesburg, South Africa, to sample the city's off - menu eats, including a bacon - wrapped sandwich stuffed with four kinds of cheese, succulent braised lamb shank, a Mediterranean kofta wrap and a decadent chocolate doughnut sundae.

last year we made a delicious spread of my great - grandmother's potato latkes, Ottolenghi's kofta b «siniyah, and a festive pomegranate salad, and i was hoping to do the same this year.

If you like also drizzle some over the kofta, but leave some of the meat exposed.

Spoon the tahini sauce around the kofta so it covered the vase of the pan.

Spoon the butter over the kofta as soon as they come out of the over.

These kebabs are a variation of the Mediterranean kofta.

Alternatively, heat the oven to 200 °C (180 °C fan) / 400 °F (350 °F fan) / gas mark 6 (gas mark 4 fan), place the koftas onto a lightly oiled parchment lined tray, brush each with a tiny bit of oil, and bake till golden for approx. 15 minutes.

This big batch of meatballs is inspired by kofta, the flavor - packed ground meat patties popular throughout the Middle East and North Africa.

We became so tired of eating them even though I was pretty creative with how I was using them, zucchini koftas were our favourite recipe by a mile.

I remember that u have told kofta should b added to the gravy at d tym of serving but wat I thought is if I keep koftas separately then at lunch time they will combine with gravy but koftas will not take in d taste of d gravy so I just put d koftas in d gravy n packed..

The egg kofta is basically the Indian version of a scotch egg, except the coating is much more exciting: sausages and breadcrumbs are swapped out for meat (goat and lamb are both a-okay options), ginger, garlic, and chiles.

Just one pound of lamb makes an army of little kofta.

The amount of ghee in entrees and prevalence of deep fried foods like kofta, bhaji, samosas etc is daunting.

Thanks for reminding me that one of my favorite snacks of all time is the leftover potato skins from cooking certain Indian food (samosas or koftas, anyone?)

A vegetarian alternative is also available: Breakfast: choice of tropical seasonal fruits, spinach frittata, cinnamon tea Lunch: Fresh catch of the day including fresh snapper fillets, with fennel & onion salad, nut koftas and delicious fresh salads.