Cooking with My Mom! (Kurdish Kifta)

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Hey Fam! Today I’m cooking Kurdish Kifta with my mom. Kifta is a popular dish in my culture, but everyone makes theirs different and unique. SUBSCRIBE!

As you can see, I’m spending my time in quarantine brushing up on my cooking skills. Corona can’t stop us from making memories at home! I’m excited to soak up this time and learn more recipes like this. My mom’s recipe is hands down the best I’ve ever had (not just saying that!) and it’s been a favorite since childhood. Here’s a breakdown which I also featured in the video.

RECIPE FOR KURDISH KIFTA BELOW:
Dough Balls (Creates about 36-40 depending on size):
1 box of cream of wheat
1/2 box of of cream of rice
Add 1 teaspoon of salt
Start with 1 cup of water and add more until it feels like dough (you don’t want it runny!)

Meat mixture:
Medium-high heat — Fully cook the meat sautéed with oil on stove top (2 lbs Top sirloin diced or you can use ground beef, lamb or ground chicken) once the pink is gone then add:
1 whole parsley chopped
1 whole Onion (any kind) chopped
1-2 garlic cloves chopped
3 large Celery Sticks thinly diced
1/4th cup silvered almonds (or pine nuts)
1/4th Golden Raisins (optional) **more or less up to you

Add a Teaspoon of Each Spice unless stated otherwise:
Cumin
All spice
Salt
Pepper
Seasoning salt
Turmeric
1/2 teaspoon oregano
Paprika
**once everything is golden and cooked, taste test the mix and determine if you need to add anything to it! It’s totally up to your liking so if it needs more salt or more cumin for example…add more!

Soup Mixture:
You’ll need a Large pot
Chop up carrots, onion, celery, hand full of spinach and/or Swiss chard and let it sautee in the pot with grapeseed or olive oil for a few minutes.
Then add, a can of tomato paste & 1 can of tomato sauce (doesn’t matter which brand) & then fill the rest of your pot more than half way with water. Add salt, pepper & put it on high heat.

Stuff the meat into the dough balls (we show you how in the video) and drop them gently into the soup mix. When the soup comes to a boil, turn it down to medium heat and let it cook without the lid covering. Check on it every 15 minutes. Should be ready within 45 minutes. To check, you can poke with a fork and it should feel firm. You can also grab one and cut it in half. When it’s down, turn off the stove top and let it simmer before serving.

IMPORTANT: DO NOT COOK WITH A LID OVER THE POT OR ELSE DOUGH BALLS CAN EASILY BREAK.

happy eating!

until next time..


Sazan
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