Rump cap kofta
Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.
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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 mix (ground) |
|
25 |
g |
fresh mint |
|
20 |
g |
fresh 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