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Syrian cuisine is one of the most distinguished Arabic cuisines with recipes for each city. There are recipes for Aleppo, the most famous of which are Haliba Kafkat, and recipes and desserts that distinguish the people of Damascus.

But they are all combined with distinctive tastes and the use of essential ingredients such as olive oil, pine, meat, sumac and pomegranate molasses.

Because of the distinctive taste of these recipes, they spread across the Arab world rapidly, deriving many distinctive and different recipes in taste and ingredients but bearing the same spirit.

Kofta ingredients

  • 1⁄21 kg minced meat
  • 50 g pine
  • 125 grams onion cubes
  • 3 peppercorns cubed colors
  • 25g black pepper
  • 25g salt
  • 25 g Bharat
  • 50g olive oil
  • 1⁄2 chopped parsley bouquet

Cufflink Method

  1. Season the meat with salt, black pepper and spices, then toss again with onion, color pepper and parsley.
  2. Form of flesh fingers with pine insertion when forming.
  3. In an oil-greased tray, soak the cuff fingers and then insert the oven at 180 ° C until cooked.
  4. Pack the cuff into a serving dish, serve hot.

Cattle in Chinese

Cufta in Chinese

  • 500 grams mince
  • 2 cubed potato pills
  • 4 cubed tomato beads
  • 1 cubed onion bead
  • 1 cup water
  • 2 cubed green pepper beads
  • 2 tbsp tomato paste
  • 1⁄2 teaspoon salt
  • 1⁄4 cup tomato juice
  • 1⁄4 teaspoon black pepper

How to work a cuff in Chinese

  1. Make mince with medium-sized balls, then soak in an oven tray.
  2. Spread alongside the cufflink potatoes, green peppers, onions and tomatoes, then add water.
  3. Add tomato paste and tomato juice, then season with salt and black pepper, slowly stir the ingredients.
  4. Insert the tray for the oven on medium heat for 45 minutes until ripe. Then serve it hot.

Syrian kofta in oven

Quantities of Syrian kofta in oven

  • 1 grain red pepper sliced
  • 2 round sliced tomato beads
  • 1 grain green pepper romi slices
  • 2 garlic cloves, chopped
  • 1 tbsp corn oil
  • 1 chopped onion bead
  • 1 kg mince
  • 2 beads onion circular slices
  • 1⁄4 teaspoon milky red pepper
  • 1⁄4 teaspoon salt
  • 1⁄4 chopped parsley bouquet
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon black pepper

How the Syrian kofta works in the oven

  1. Place the mince in a deep bowl, then add the chopped onions, garlic and half the parsley. Then add the milky red pepper, salt, black pepper and mix the ingredients together well.
  2. In an oven tray, add the sliced onions with green and red turkey peppers, corn oil, and season the mixture with salt and black pepper.
  3. Place the sliced tomatoes in the tray and then add the mince after forming the cuff fingers.
  4. Insert the tray into the oven for 20 minutes or until ripe, and serve hot with the basmati white rice.