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Andrew Miner
2016-12-10 14:45:48 -08:00
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Kofta Kebabs</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2 lbs</td><td>lamb (ground)</td></tr><tr><td>4 stems</td><td>parsley</td></tr><tr><td>1</td><td>onion (small)</td></tr><tr><td>3 cloves</td><td>garlic</td></tr><tr><td>1 tsp</td><td>white pepper</td></tr><tr><td>1 tsp</td><td>cumin</td></tr><tr><td>½ tsp</td><td>cordiander</td></tr><tr><td>1 pinch</td><td>ground cloves</td></tr><tr><td>5</td><td>mint leaves</td></tr><tr><td>1 tsp</td><td>red pepper flakes</td></tr><tr><td></td><td>olive oil</td></tr><tr><td></td><td>salt</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>In a large mixing bowl, knead the meat until uniform and soft.</td><td>4 min</td></tr><tr><td>2</td><td>Roughly chop the onion and purée with a food processor.</td><td>1 min</td></tr><tr><td>3</td><td>Add the remaining ingredients (except olive oil) to the bowl and knead until mixed.</td><td>3 min</td></tr><tr><td>4</td><td>Cover the bowl and refrigerate.</td><td>20 min</td></tr><tr><td>5</td><td>Coat your hands with olive oil and roll the meat into balls about 2"-3" in diameter.</td><td>10 min</td></tr><tr><td>6</td><td>Cook in the oven at 400°F until the centers reach 140°</td><td>10 min</td></tr></table></section></body></html>