Rump cap kofta
Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.

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