Cooking delicious Nargisi Kofta From Palace Kitchens to Your Table: With Grandpa &Grandma
482 بار بازدید -
7 ماه پیش
-
Nargisi Kofta: Afghan Delicacy of
Nargisi Kofta: Afghan Delicacy of Spiced Meat and Silky Onion and eggs:
Nargisi Kofta boasts a legendary past. Born in the opulent kitchens of Mughal palaces, it was crafted by a master chef who took inspiration from the delicate beauty of narcissus flowers. Each bite of this dish is a testament to the ingenuity and passion of generations of Afghan culinary masters.
Please Subscribe to our YouTube Channel below For more delicious foods!
@AfghanVillageFlavor
Ready to unlock the magic yourself? Here's the recipe:
Ingredients:
For the kofta:
500 g ground lamb or beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon chili powder (optional)
Salt and black pepper to taste
4-5 hard-boiled eggs, peeled
For the filling:
2 medium onions, thinly sliced
1 tablespoon vegetable oil
1/4 teaspoon turmeric
1/4 teaspoon cumin
Salt and black pepper to taste
For the sauce:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1/2 teaspoon dried fenugreek leaves
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Instructions:
Make the kofta: In a large bowl, combine ground meat, chopped onion, garlic, ginger, spices, salt, and pepper. Mix well and form into 12-15 evenly sized meatballs. Make a small indentation in the center of each kofta.
Prepare the filling: Heat oil in a pan over medium heat. Add sliced onions and cook until golden brown and caramelized, about 15-20 minutes. Stir in turmeric, cumin, salt, and pepper.
Assemble and cook the kofta: Gently press a hard-boiled egg into the center of each kofta indentation. Fill with caramelized onions and carefully close the opening. Brush with oil and grill or pan-fry the kofta until cooked through, about 10-12 minutes per side.
Make the sauce: Heat olive oil in a pan over medium heat. Add chopped onion and garlic, and cook until softened. Stir in diced tomatoes, fenugreek leaves, salt, and pepper. Bring to a simmer and cook for 10 minutes.
Serve: Pour the sauce onto a plate and arrange the cooked kofta on top. Garnish with fresh cilantro and serve with warm naan or flatbread.
Tips:
You can use chicken or vegetarian alternatives like lentils or chickpeas for the kofta filling.
Adjust the amount of chili powder according to your spice preference.
Nargisi Kofta can be served hot or at room temperature.
Leftovers can be stored in the refrigerator for up to 3 days.
So, gather your ingredients, fire up the grill, and embark on a culinary adventure with Nargisi Kofta. This fragrant, flavorful dish is sure to become a new favorite in your kitchen, a testament to the enduring legacy of Afghan cuisine and the magic that unfolds within each bite.
Nargisi Kofta boasts a legendary past. Born in the opulent kitchens of Mughal palaces, it was crafted by a master chef who took inspiration from the delicate beauty of narcissus flowers. Each bite of this dish is a testament to the ingenuity and passion of generations of Afghan culinary masters.
Please Subscribe to our YouTube Channel below For more delicious foods!
@AfghanVillageFlavor
Ready to unlock the magic yourself? Here's the recipe:
Ingredients:
For the kofta:
500 g ground lamb or beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon chili powder (optional)
Salt and black pepper to taste
4-5 hard-boiled eggs, peeled
For the filling:
2 medium onions, thinly sliced
1 tablespoon vegetable oil
1/4 teaspoon turmeric
1/4 teaspoon cumin
Salt and black pepper to taste
For the sauce:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1/2 teaspoon dried fenugreek leaves
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Instructions:
Make the kofta: In a large bowl, combine ground meat, chopped onion, garlic, ginger, spices, salt, and pepper. Mix well and form into 12-15 evenly sized meatballs. Make a small indentation in the center of each kofta.
Prepare the filling: Heat oil in a pan over medium heat. Add sliced onions and cook until golden brown and caramelized, about 15-20 minutes. Stir in turmeric, cumin, salt, and pepper.
Assemble and cook the kofta: Gently press a hard-boiled egg into the center of each kofta indentation. Fill with caramelized onions and carefully close the opening. Brush with oil and grill or pan-fry the kofta until cooked through, about 10-12 minutes per side.
Make the sauce: Heat olive oil in a pan over medium heat. Add chopped onion and garlic, and cook until softened. Stir in diced tomatoes, fenugreek leaves, salt, and pepper. Bring to a simmer and cook for 10 minutes.
Serve: Pour the sauce onto a plate and arrange the cooked kofta on top. Garnish with fresh cilantro and serve with warm naan or flatbread.
Tips:
You can use chicken or vegetarian alternatives like lentils or chickpeas for the kofta filling.
Adjust the amount of chili powder according to your spice preference.
Nargisi Kofta can be served hot or at room temperature.
Leftovers can be stored in the refrigerator for up to 3 days.
So, gather your ingredients, fire up the grill, and embark on a culinary adventure with Nargisi Kofta. This fragrant, flavorful dish is sure to become a new favorite in your kitchen, a testament to the enduring legacy of Afghan cuisine and the magic that unfolds within each bite.
7 ماه پیش
در تاریخ 1402/10/01 منتشر شده
است.
482
بـار بازدید شده