Kofta Meatballs with Rice and Tomato Sauce
Ingredients
Rice
- 2 cups short grain rice
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons corn oil
Kofta
- 400 grams kofta
- 3 tablespoons corn oil
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 1 green pepper
- 4 large tomatoes
- 2 tablespoons tomato paste
- 1/4 cup vinegar
- 1 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
For serving
- Bread (fried or toasted) as desired
- Pine nuts
- Parsley
Preparation
Wash the rice well, then soak it in water for 15 minutes.
To cook the rice, in a pot place water, salt, and oil, let the water boil, then add the rice and let it boil vigorously for two minutes. Cover the pot, reduce the heat, and leave it for 15 minutes until the rice is cooked. Keep the rice warm.
For the kofta, shape the kofta into small balls.
Heat oil in a pot or casserole, then add the kofta balls and stir gently until they brown. Then remove them from the pot.
Add the onion, garlic, and pepper. Stir for a few minutes until the onion wilts, then add the tomatoes, tomato paste, vinegar, water, salt, pepper, and cumin. Leave the sauce to blend for 5 minutes.
Return the kofta to the sauce and leave the mixture until the flavors blend and the kofta is fully cooked.
For serving, bring a deep dish and layer some bread, spread some sauce, add half the rice, then some sauce and kofta, followed by the remaining rice, kofta, and sauce. Distribute bread around the sides and garnish with pine nuts and parsley. Serve immediately.
Tips
You may need to add a little water to achieve a saucier sauce.
