Rump cap kofta
Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.
Allergens & dietary requirements
- Egg
- Gluten
Ingredients
- 1 kg beef rump cap
- 70 g breadcrumbs
- 16 g salt
- 15 g parsley
- 9 g ground black pepper
- 9 g ground cumin
- 6 g ground ginger
- 4 g five-spice powder
- 25 g mint
- 20 g garlic, finely chopped
- 2 eggs
- 2 tbsp olive oil
Preparation method
- Remove the membranes from the rump cap and pass the meat through a mincer (3mm diameter).
- Mix with the other ingredients and leave to marinate overnight.
- Shape into balls with a diameter of 4cm and thread five balls onto each long wooden skewer. Flatten slightly.
- Roast the skewers on the barbecue until golden brown in approx. 6-7 minutes (not quite completely done).
Serving suggestions
- Delicious with yoghurt, pita bread, cucumber, garlic, chilli, hummus, chickpeas, red onion, coriander, and mint
