Palestinian Fish Meatballs (Kofta)
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Resting Time
5 mins
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Total Time
43 mins
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Servings
4
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Calories
433 kcal
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Course
Appetizer
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Cuisine
Palestinian
Palestinian Fish Meatballs (Kofta)
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Palestinian fish meatballs spruce up mild, white fish with chili pepper, lemon, and herbs in a tasty baked meal that’s easy to make and eat!
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Ingredients
- 6 tbsp olive oil
- 1 1/4 cups large red onion diced (1 large)
- 1 1/4 cups large white onion diced (1 large)
- 6 garlic cloves minced
- 1 1/2 lbs cod fillets skinless, boneless, cut into 1 1/4 inch chunks
- 2 red chiles fresno or red jalapeño, 1 diced, 1 sliced into rings
- 3/4 cup fresh parsley chopped
- 3/4 cup fresh dill chopped plus few sprigs for garnish
- 1 lemon 2 tsp zest then cut into 6 wedges
- 1 large egg
- 2 tsp Fish Seasoning (Baharat Samak) ingredients below
- 1 tbsp sumac
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2/3 cup plain greek yogurt or Labneh
Fish Spice Blend
- 2 tsp ground cardamom
- 2 tsp ground cumin
- 2 tsp Turmeric
- 1 tsp paprika smoked or sweet
- 1/2 tsp kosher salt
- 1/4 tsp cayenne powder
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Instructions
- Preheat oven to 450°F.
- Put 3 tablespoons of oil into a large sauté pan over medium-high heat. Once hot, add the onions and cook, stirring occasionally, until softened and golden, 8-10 minutes. Add the garlic and cook for another 3 minutes. Remove from the heat and set aside to cool.
- In a food processor, pulse the chunks of fish a few times until broken down a bit. Add the cooled onion mixture, chopped chile, herbs, lemon zest, egg, 2 teaspoons of the fish spice mix, sumac, salt and black pepper. Process again until finely chopped but not a complete paste.
- Using a 3 tbsp scoop or your hands, shape the mixture into about 16 meatballs.
- Put 2 tablespoons of oil into a large frying pan and place on a medium-high heat. Once hot, add the kofta and brown all over in batches of 2 or 3 and fry for about 4 minutes, turning often.
- Transfer to a parchment-lined baking tray and bake for 4 or 5 minutes, until just cooked through. Remove from the oven and set aside for 5 minutes to slightly cool.
- To serve, spread the labneh or yogurt evenly on plate and top each with 3-4 cod meatballs. Sprinkle the kofta with sumac, dill sprig and sliced chile. Drizzle last tablespoon of oil over and serve, with a lemon wedges.
Fish Spice Blend
- Whisk together in a small bowl to combine. Store in an airtight container if not using right away. I like to blitz this mixture in a spice grinder to make the salt powdered and thoroughly mixed, but this is optional.
Notes
- Make Ahead Instructions
- Fish kofta meatballs can be made up to a day in advance – up to the point where they are about to go into the oven. Once cooked, they can be eaten immediately or refrigerated and served the next day. Serve either at room temperature or warmed through.
- Recipe adapted from Sami Tamimi, Falastin.
- Recipe adapted from Sami Tamimi, Falastin.
Nutrition Information
Show Details
Calories
433kcal
(22%)
Carbohydrates
18g
(6%)
Protein
38g
(76%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Cholesterol
116mg
(39%)
Sodium
720mg
(30%)
Potassium
1166mg
(33%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1969IU
(39%)
Vitamin C
80mg
(89%)
Calcium
145mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 38g | 76% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 116mg | 39% |
| Sodium | 720mg | 30% |
| Potassium | 1166mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1969IU | 39% |
| Vitamin C | 80mg | 89% |
| Calcium | 145mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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