Veal Kofta with Harissa
Veal provides complete protein, iron, zinc, and vitamin B12, while cilantro and coriander add a fresh spiced aroma. Pan-frying over medium heat creates a browned crust and keeps the small kofta juicy.
Peel the garlic (6 g), red onion (100 g), and cilantro (15 g), and chop them finely. Wrap the coriander (cilantro seeds) (6 g) in cheesecloth and crush them with the bottom of a saucepan.
In a deep bowl, mix the veal (600 g), prepared as mince, harissa paste (15 g), onion, garlic, crushed coriander, cilantro, table salt (to taste), and black pepper (to taste). Knead the mixture by hand for 5 minutes.
Shape small walnut-sized sausages and thread each one onto a wooden skewer.
Heat the olive oil (50 g) in a pan and fry the kofta over medium heat for about 10 minutes, turning periodically. Drain the cooked kofta on paper towels and serve.
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