Kafta (jacket, kyufta) in a multicooker

Category: Meat dishes
Kafta (jacket, kyufta) in a multicooker

Ingredients

Classic Persian Rice "Sugat" 0.75 st.
Dry peas "Sugat" 0.75 st.
Veal or lamb mince 0.5KG
Chopped onions 2 pcs.
Chopped mint 1 tbsp.
Chopped parsley 1 tbsp.
Salt 1 tsp
Turmeric 0.25 tsp
Egg 1 PC.
Margarine 3 tbsp. l.
Tomato paste 6 tbsp. l.
Water 2 tbsp.

Cooking method

  • * Soak peas "Sugat" overnight. Boil peas and classic Persian rice "Sugat" in water for 10 minutes.
  • * Mix meat with half onion, mint, parsley, 0.5 teaspoon of salt and egg. Add rice and peas, stir well.
  • * Fry the remaining onion in margarine until golden brown, add tomato paste, turmeric, 0.5 teaspoon of salt and 2 cups of boiling water. Stir. Make cutlets from a mixture of meat and rice.
  • * Hold in the refrigerator for a while, then simmer in the sauce for half an hour. Serve kafta with rice, garnish with mint leaves.
  • Some of my digressions.
  • There was no tomato paste, so I made a sauce from finger tomatoes \ 5pcs. \
  • There were no peas, so I used green lentils \ boiled and ground with a blender \.
  • I don't like margarine, that's why I used vegetable oil.
  • -------------
  • Honestly, not very tasteful, for my taste it is somehow dry, but maybe it's a matter of the farsh or my deviations from the recipe.
  • Although, in my opinion, it is necessary to remove the rice, then the individuality of the * cutlets * will be preserved, but they will be meatier and may not be so dry.
  • It's up to the refrigerator
  • Kafta (jacket, kyufta) in a multicooker
  • It's dipped in boiling sauce
  • Kafta (jacket, kyufta) in a multicooker

Note

This is the original recipe from the website 🔗

The common Middle Eastern name for cutlets Rice makes the kafta tasty and airy.

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