Easma Kufta
Dive into the comforting flavors of Easma Kufta, a Middle Eastern-inspired dish that brings together tender, spiced meatballs simmered in a rich and aromatic tomato sauce. Made with a perfect blend of ground beef or lamb, fresh parsley, garlic, and warm spices like cumin and coriander, these irresistible meatballs are lightly seared for depth of flavor before being gently cooked in a luscious sauce infused with cinnamon and bay leaves. With just 20 minutes of prep time, this hearty and flavorful recipe is perfect for a weeknight dinner or a special gathering. Served over fluffy steamed rice, alongside warm flatbread, or atop buttery couscous, Easma Kufta is a versatile dish that will transport your taste buds straight to the heart of Middle Eastern cuisine. Whether you're looking for comfort food or something new, this recipe is a must-try!
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 30 grams Fresh parsley, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Chili powder (optional)
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper, freshly ground
- 50 grams Breadcrumbs
- 1 large Egg
- 2 tablespoons Olive oil
- 400 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 250 milliliters Water
- 1 teaspoon Sugar
- 1 small Cinnamon stick
- 2 pieces Bay leaves
Instructions
In a large mixing bowl, combine the ground beef or lamb, chopped onion, minced garlic, parsley, cumin, coriander, paprika, chili powder (if using), 1 teaspoon of salt, black pepper, breadcrumbs, and the egg.
Mix the ingredients thoroughly using your hands until well blended.
Shape the mixture into small meatballs, about 1.5 inches (4 cm) in diameter. You should get approximately 16-18 meatballs.
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the meatballs in batches and sear them for 2-3 minutes on each side until they are browned but not cooked through. Remove the meatballs and set them aside.
In the same skillet or pot, stir in the crushed tomatoes, tomato paste, water, sugar, cinnamon stick, bay leaves, and the remaining 0.5 teaspoon of salt. Bring the sauce to a gentle boil.
Lower the heat to a simmer and carefully place the meatballs into the sauce.
Cover the skillet or pot with a lid and cook the kufta over low heat for 30 minutes, stirring occasionally to ensure the meatballs are evenly coated and cooked through.
Remove the cinnamon stick and bay leaves before serving.
Serve the Easma Kufta hot with steamed rice, flatbread, or over a bed of couscous.
Nutrition Facts
Calories |
2029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 620 mg | 206% | |
| Sodium | 5385 mg | 234% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 29.9 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 448 mg | 34% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3739 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
