This tender and delicious Currant Kofta recipe makes a unique meal or snack with a punch of flavor!
Some of the ingredients and spices in this delightful recipe aren’t commonly used in our American diet, but pack enormous health benefits.
Pine nuts are an excellent source of monosaturated fat, which is known to decrease the levels of cholesterol in our blood stream, which in turn lowers our risk of heart attack and stroke. They also contain high amounts of vitamin E, vitamin K, copper, iron and manganese, which are all known to contribute to cardiovascular health.
Dried currants have a distinct aroma and flavor that is hard to resist. They are known for their high levels of vitamin C and potassium, but currants also contain anthocyanins that help in fighting against cardiovascular disease, aging, joint inflammation, eyestrain, urinary infections, kidney stones and cancer.
Raw honey contains antioxidants that help protect your body from cell damage due to free radicals, making it an excellent sweetener alternative to table sugar.
Take an journey in the kitchen with this recipe while boosting your family’s health!
Yield: 20 kofta
Active Time: 20 minutes
Total Time: 1 hour 30 minutes
Dairy Free, Gluten Free
2 small onions
13 ounces ground beef (20% fat)
13 ounces ground lamb
1 1/2 teaspoon cinnamon
1 1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon chili powder
1 1/2 teaspoons salt
Medium bunch flat-leaf parsley, finely chopped
Medium bunch mint, leaves removed and finely chopped
1/3 cup pine nuts, toasted
1/3 cup dried currants
Olive oil, for browning
3/4 cup tahini
Juice of 2 lemons
4 medium to large cloves of garlic, minced
2 tablespoons champagne vinegar
1 tablespoon pomegranate molasses
1 tablespoon olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons raw honey
3 tablespoons water
- 1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Grate the onions, then squeeze and drain juices.
3. Transfer to a large bowl with the rest of the ingredients and combine with hands until all the ingredients are fully incorporated.
4. Roll 20 equal-sized meatballs, shaping the mixture into oval fingers by rolling between your palms. Arrange kofta on on baking tray in a single layer.
5. Cover and refrigerate for 1 hour.
6. Heat the olive oil in a large skillet over medium-high heat and sear the kofta on all sides until they’re golden brown, about 4 minutes, working in batches so they are not crowded in the pan.
7. Re-arrange the kofta on the baking tray and bake in preheated oven for 8 to 10 minutes.
8. Meanwhile, whisk all of the ingredients for the tahini sauce together in a bowl. Season to taste with salt and, if need be, thin with slightly more water.
9. Serve the kofta with either the sauce drizzled on top or on the side for dipping.
Note: Cooked kofta can be frozen and re-heated as desired for a wonderful snack or easy weeknight dinner.
Recipe Credit: ThriveMarket