Ground Beef kofta / Carnasa tipo turco
Ground Beef kofta / Carnasa tipo turco

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, ground beef kofta / carnasa tipo turco. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Ground Beef kofta / Carnasa tipo turco is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Ground Beef kofta / Carnasa tipo turco is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook ground beef kofta / carnasa tipo turco using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Ground Beef kofta / Carnasa tipo turco:
  1. Make ready 1 kg ground beef or lamb / carne molida que SI tenga grasa
  2. Make ready 1 medium Onion very finely chopped / cebolla picada fino
  3. Get 3/4 cup fine chopped parsley / manojo de perejil solo usar hojitas picado fino
  4. Prepare 1 tsp ground coriander/ cilantro seco
  5. Take 4 tbsp finely chopped Peppermint
  6. Make ready 1 tsp ground cumin / comino
  7. Take 1 tbsp paprika
  8. Make ready 2 tbsp water / agua
  9. Make ready 2 piece garlic crushed/ ajos exprimidos
  10. Make ready 1 Salt to the taste / Sal al gusto
  11. Take 1/4 tsp ground black pepper / Pimienta negra molido fino
Steps to make Ground Beef kofta / Carnasa tipo turco:
  1. Mix everything together with your hands
  2. Mezclar y amasar todo junto con las manos
  3. Roll the meet into a 10 cm tube and introduce the squewers
  4. Formar las carnasas y introducir la brocheta
  5. Put some a vegetable oil in a frying pan low heat./ poner un poco de aceite en el sarten a fuego bajo
  6. When you are ready to eat them Cook under low heat rolling constantly so the meat doesn't dry up / Momentos antes de sentarse a la mesa, cocinar bajo fuego lento moviendo constante para q queden jugosas y no se doren.

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