Kuluwa Eritrean Chopped Meat Recipes

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KOFTA KEBABS



Kofta Kebabs image

These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.

Provided by SRKELZ

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 1h20m

Yield 28

Number Of Ingredients 13

4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
½ tablespoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes

Steps:

  • Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
  • Preheat an outdoor grill for medium heat, and lightly oil grate.
  • Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g

KULU'WA (ERITREAN CHOPPED MEAT)



Kulu'wa (Eritrean Chopped Meat) image

A lovely Eritrean coworker of mine brought this to work for me the other day. She served it on injera and it was wonderful! It's spicy but not too spicy and has lots of texture from the beef. She barely speaks a lick of English so I wasn't able to get her recipe. I searched for one and this sounds like the same one. This version is adapted from Taste of Eritrea by Olivia Warren. You can also us Recipe #456528 for the butter. Enjoy!

Provided by Nif_H

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter (you can use Tegelese Tesmi (Eritrean Herb Butter))
1 medium onion, Chopped
1 (14 ounce) can tomatoes, Chopped
2 garlic cloves, Chopped
1/2 teaspoon berbere or 1/2 teaspoon hot sauce
1 lb top round steak, cut into small Cubes
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Saute onion in butter for 5 minutes. Add tomato, garlic and berbere. Add meat and saute for 10 minutes.
  • Serve on injera or a sourdough bread.

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