طريقة عمل الكفتة باللبن

Kofta is one of the meat that is preferred to be eaten by many, especially children, because of its ease of eating, and its wonderful and delicious taste, and there are many ways to prepare and prepare meatballs, but the method of making meatballs with milk is one of the most widespread and preferred methods among many, as it is rich in vitamins and important and beneficial nutrients for the body. And human health, as it is possible to prepare meat kofta with milk, or chicken kofta with milk, for this we offer you a set of quick, easy and delicious recipes to prepare yogurt kofta in the shortest time and with the least effort.

How to make kofta with milk and easy to prepare recipes:

We offer you a different and distinct set of simple recipes to prepare the yogurt kofta at home, by following the ingredients of each recipe, and the clearly explained steps for preparing it.

First: How to make chicken kofta with milk:

We offer you an easy and wonderful way to prepare kofta with milk, by using minced chicken to make kofta dough, then fry it in oil, then put it with milk sauce, and this is done through the following:

Ingredients for making chicken kofta with milk:

• A kilogram of well-cleaned chicken pieces, finely chopped.
• ½ cup large size mozzarella cheese, finely grated.
• Two large eggs.
• Six tablespoons of soy sauce.
• Ten large cloves of garlic, finely mashed.
• Four large white onions, finely chopped through the chopper or through the electric mixer.
• Four tablespoons of a large size of soft rusk.
• Six tablespoons of fresh green coriander.
• Two tablespoons of fresh parsley, cut into small pieces.
• Four tablespoons of a large size of the Albanian cream.
• Two tablespoons of dried thyme.
• Two tablespoons of onion powder.
• Two tablespoons of garlic powder.
• Two tablespoons of finely ground cumin (finely).
• Two tablespoons of finely ground black pepper.
• Two medium size bags of broth.
• Appropriate amount of table salt as needed.
• Two red hot peppers, or to taste, cut the peppers into small pieces.

Sauce Ingredients:

• Two tablespoons of olive oil.
• Two tablespoons of white flour, sifted well, with multiple uses.
• Two large cups of fat-free or low-fat milk.
• ¼ teaspoon finely ground black pepper.
• Maggi stock cube.
• Appropriate amount of table salt as needed.
• Six medium sized sticks of fresh mint, finely chopped.

How to prepare:

• Prepare a large bowl to mix all the kofta ingredients.
• Add to the bowl a kilo of chopped chicken, two eggs, stir the eggs with the chopped chicken well through the wooden spoon until the eggs are mixed with the chicken.
• Then add to the bowl half a cup of grated mozzarella cheese, mashed garlic, soy sauce, and continue to stir all the ingredients with each other until all the ingredients are well mixed.
• Then add to the mixture the chopped onion, soft breadcrumbs, chopped coriander, parsley, stir all the ingredients together long enough so that all the ingredients overlap well with the minced chicken.
• Then add the Albanian cream, thyme, onion powder, garlic powder, an appropriate amount of table salt as desired, finely ground black pepper, finely ground cumin, and hot pepper, stir all the ingredients together well and quickly until they mix with the minced chicken.
• Finally, add the broth, and continue to stir all the ingredients together until you get a homogeneous dough for all the ingredients.
• Prepare the electric kibbeh, then add the kofta dough in it, and start mixing it well on a high speed for a sufficient period of no less than ten minutes approximately, so that all the ingredients mix with each other well and smoothly.
• Put the kofta dough after finely chopping it in a suitable bowl, cover the bowl with a tight plastic bag, and put the bowl in the refrigerator for a sufficient period of at least thirty minutes.

Kofta roasting:

• Prepare a deep frying pan suitable for frying the kofta, put the frying pan on a medium heat, add a small amount of oil to the frying pan, wait until the oil heats up well.
• Take out the bowl of kofta dough from the refrigerator, then start rolling the kofta to the desired and preferred size for you, and put it in hot oil.
• Prepare a tissue paper and place it in a large flat dish.
• Stir the kofta in the hot oil, and remove it from the hot oil after it is almost half done.
• Take the meatballs out of the hot oil directly to a tissue paper to get rid of the oil in it well.
• Repeat until you have finished frying all the kofta.

Preparing the kofta sauce:

• Prepare another medium-sized skillet, put the skillet over medium heat, and add to the skillet two tablespoons of olive oil.
• Wait until the oil heats up well, then add to the hot oil the sifted white flour, stir the flour in the hot oil quickly and continuously so that no lumps form in the mixture, keep stirring quickly until the flour takes a golden color.
• Add milk to the flour and oil mixture with rapid and continuous stirring of all ingredients so that no lumps form, leave all ingredients to boil well, taking into account stirring from time to time.
• Then add finely ground black pepper, an appropriate amount of table salt, and a Maggi cube, and continue to stir well and quickly until all the ingredients mix with each other, and until you get the desired consistency for the sauce.

Preparing the kofta with milk:

• Add the fried kofta sauce to the half-cooked milk sauce, stir the kofta with the sauce well, then transfer the pot to a low heat until the kofta is well cooked.
• Leave the pot on a low heat for a sufficient period of at least ten minutes, or until the kofta is completely cooked.
• Remove the pot from the fire, and leave it a little until it calms down.

Serving the Kofta Platter with Yogurt:

• Prepare a large, deep dish suitable for serving kofta with milk.
• Gently pour all ingredients into a serving dish.
• Serve the kofta dish with milk hot, and serve with it a plate of pasta cooked in your favorite way, or with a dish of your favorite salad with your favorite bread. You can also serve the kofta dish with milk with your favorite soup, or with sauteed vegetables or vegetables cooked in your favorite way. .

Second: How to make meat kofta with milk and white rice with vermicelli:

We offer you a new and unique recipe for preparing the yogurt kofta, by using minced meat to prepare the kofta dough, then fry it with an appropriate amount of oil until it is cooked and browned, then add it to the yogurt sauce, as this recipe is easy to prepare and quick to prepare, and it is also served with the kofta dish Milk is a dish of delicious white rice with vermicelli. This recipe can be prepared through the following:

Ingredients for making kofta with milk and rice:

Meat Kofta Ingredients:

• Two kilograms of minced meat in good shape.
• Two white onions, with the onion peeled and cut into medium-sized pieces, then put it with an electric mixer and mix on high speed until it is finely chopped.
• A large cup of fresh parsley, finely chopped.
• Two tablespoons of finely chopped garlic in a garlic grinder or electric mixer.
• Two teaspoons of table salt.
• Two tablespoons of finely ground black pepper.
• Two cups of white flour, sifted well.
• An appropriate amount of your favorite frying oil.

Milk Ingredients:

• Two kilograms of yoghurt.
• Two large eggs, placing them in a bowl designated for them, and beating them well using a hand mixer.
• Two tablespoons of a large amount of starch.
• Two cubes of Maggi chicken stock.
• Two teaspoons of table salt.
• Half a large cup of fresh green coriander, finely chopped.
• Two tablespoons of dry mint, finely chopped with an electric mixer.
• Two tablespoons of chopped garlic in a garlic grinder.
• Two tablespoons of corn oil or sunflower oil.

Ingredients for white rice vermicelli:

• Four large cups of Egyptian white rice.
• Half a large size cup of Shiriya.
• Five large cups of hot water.
• Two tablespoons of table salt, or as needed.
• Four tablespoons of corn oil or sunflower oil, as desired.

How to prepare:

Preparing the meatloaf dough:

• Prepare a large bowl suitable for making meatloaf dough.
• Add the minced meat to the pot, then add the minced meat, finely chopped onions, and chopped parsley, stir all the ingredients together, bite them well through the large tablespoon, and continue to stir until all the ingredients are well mixed with the minced meat.
• Add to the bowl the minced garlic, an appropriate amount of table salt as needed, fine black pepper powder, stir all the ingredients well with the minced meat, keep stirring well and continuously until all the ingredients are mixed and mixed with each other.
• Prepare the electric kibbeh, then add the kofta dough to the kibbeh, mix the kofta dough with the electric kibbeh on high speed for a sufficient period of about eight to ten minutes.
• Put the kofta dough in a bowl suitable for it, and leave it aside for a sufficient period of at least twenty minutes, so that it rests.

Frying Meatballs:

• Put the white flour in a large and wide bowl.
• Start forming the kofta dough on balls or fingers as desired, then put the kofta in a bowl of flour and stir well until the kofta is well coated with flour.
• Prepare a deep, wide and large frying pan suitable for frying the kofta, put the frying pan on a medium heat, and add an appropriate amount of frying oil to the frying pan, wait until the oil heats up well.
• Then add to the hot oil the flour-coated kofta balls or fingers, stir the kofta with hot oil, and leave it for a long time on medium heat until it is well cooked and browned well.
• Prepare a large plate and place blotting paper on it. Take out the roasted ripe kofta from the hot oil to the blotting paper, until the oil in the kofta is well removed.

Preparing the milk sauce:

• Prepare a deep bowl suitable for making yogurt sauce.
• Add the milk to the bowl, and mix the yogurt well with the electric mixer, on a high speed for a sufficient period of not less than five minutes approximately.
• Add to the sour milk two scrambled eggs, continue to beat quickly for about three minutes until the eggs mix well with the sour milk, then add the starch, and mix all the ingredients together for an additional three minutes until all the ingredients are mixed with each other.
• Put the pot on a medium heat, stir all the ingredients on the fire and wait until all the ingredients boil well.
• Then add MAGGI Stock, and an appropriate amount of table salt, and continue to stir all the ingredients together.

Preparing the meat kofta with milk:

• Add to the sauce the roasted and ripe kofta balls, stir the kofta with the sauce over a medium heat, and leave the bowl for a sufficient period ranging from thirteen to seventeen minutes approximately, so that the kofta balls are mixed with the sauce well.
• Prepare a small, deep frying pan, add two tablespoons of corn oil or sunflower oil to the pan, put the frying pan on a medium heat, and wait until the oil heats up well.
• Add to the hot oil the chopped coriander, chopped mint, chopped garlic, stir all the ingredients together for about four minutes.
• Remove the pan from the heat, then pour all the ingredients of the pan into a bowl of kofta with milk.
• Stir all the ingredients together, and leave the pot on medium heat for about seven minutes until all the ingredients are well mixed.

Processing white rice with vermicelli:

• Put the amount of Egyptian white rice in a suitable strainer, start by washing the rice well with a large amount of water.
• Prepare a deep bowl, add an appropriate amount of warm water to it, then add to the warm water the rice, leave the rice soaked in warm water for a sufficient period of not less than thirty minutes approximately.
• Prepare a large, deep pot suitable for preparing rice, add four tablespoons of corn oil or sunflower oil to the pot, and place the pot over a medium heat.
• Add the vermicelli to the hot oil. Stir the vermicelli in hot oil for a sufficient period of at least five minutes, or until the vermicelli becomes golden brown.
• Add the boiled white rice vermicelli after soaking it in warm water for a sufficient period and after draining it from the water completely, stir the rice with the vermicelli well, and keep stirring for a sufficient period of not less than three minutes approximately.
• Add to the pot five cups of a large volume of water, then add an appropriate amount of table salt, stir all the ingredients together, wait until the water boils well, then transfer the pot to a low heat, taking care to cover the pot with a tight lid, and stir the rice from time to time. for the last.
• Leave the bowl of rice with vermicelli on a low heat for a sufficient period of not less than thirty minutes, or until the rice is well cooked.
• Remove the rice bowl from the heat after making sure that the rice with vermicelli is fully cooked, and remove the lid from the bowl so that the rice is not kneaded.

Serving meat kofta with milk and white rice with vermicelli:

• Prepare a large, spacious dish suitable for serving rice with vermicelli.
• Empty the rice into the dish evenly and tidy, and you can add your favorite chopped nuts on the face of the rice dish.
• Add chopped parsley to the white rice bowl with vermicelli so that it is evenly distributed over the surface of the dish.
• Prepare a deep dish suitable for serving kofta with milk.
• Empty all contents of the kofta bowl with milk onto a serving plate.
• Kofta with milk is served alongside the rice dish.