600 gr lamb or beef mince
1 teaspoon dried oregano
1 teaspoon dried mint
1 clove garlic, crushed
1 small onion or shallot, finely chopped
pinch of cayenne pepper
200 gr rice
400 g diced tomatoes
1 clove of garlic
1 small onion or shallot
200 ml vegetable stock
oil for frying
Place the minced meat in a bowl and add the remaining ingredients for the kofte. Knead well. Divide the mincemeat into eighths and knead into oval balls with your hands. Thread them on a skewer and let them set in the fridge for 30 minutes.
Meanwhile, make the tomato rice. Chop the onion and garlic and fry them in a little bit of oil. Add the rice and fry for a minute while stirring. Add the stock and the diced tomatoes.
Let the rice simmer for about 10 minutes until the liquid has been absorbed. The rice doesn’t have to be completely dry, but it should still be a bit creamy. Heat a frying pan and fry the kofta skewers until nicely browned for about 10 minutes. Serve the rice with the kofta. Also delicious with a Greek salad.
Source: Leukerecepten by leukerecepten-nl.
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