Syrian-style Vegetable Kofta

Ingredients

In this Syrian adaptation of Phaldari Kofta, the traditional Indian spices like garam masala and turmeric are replaced with Syrian spices such as sumac and Aleppo pepper. The koftas are also made with a different combination of vegetables, including zucchini and carrots, to give them a unique Syrian twist. The tomato-based sauce is infused with Syrian flavors, creating a distinct taste profile that sets it apart from the original Indian dish. We alse have the original recipe for Phaldari kofta, so you can check it out.

• For the koftas: For the koftas:
• 2 medium zucchinis, grated 2 medium zucchinis, grated
• 2 medium carrots, grated 2 medium carrots, grated
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying
• For the sauce: For the sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground sumac 1 teaspoon ground sumac
• 1 teaspoon Aleppo pepper 1 teaspoon Aleppo pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the grated zucchinis, carrots, mashed potatoes, chopped onion, minced garlic, breadcrumbs, cumin, coriander, cinnamon, salt, and pepper. Mix well until all the ingredients are evenly combined.
2. 2.
   Shape the mixture into small balls, about the size of a golf ball, and set aside.
3. 3.
   Heat vegetable oil in a deep pan over medium heat. Fry the koftas in batches until they turn golden brown and crispy. Remove from the pan and set aside on a paper towel-lined plate to drain excess oil.
4. 4.
   In a separate saucepan, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
5. 5.
   Add the ground sumac, Aleppo pepper, paprika, crushed tomatoes, salt, and pepper to the saucepan. Stir well to combine all the ingredients.
6. 6.
   Reduce the heat to low and let the sauce simmer for about 15-20 minutes, allowing the flavors to meld together.
7. 7.
   Gently place the fried koftas into the simmering sauce and cook for an additional 5 minutes, allowing the koftas to absorb the flavors of the sauce.
8. 8.
   Serve the Syrian-style Vegetable Kofta hot, garnished with fresh parsley. It pairs perfectly with rice or flatbread.

Treat your ingredients with care...

• Zucchinis — Make sure to squeeze out any excess moisture from the grated zucchinis before adding them to the mixture. This will prevent the koftas from becoming too watery.
• Sumac — If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of salt to mimic its tangy flavor.
• Aleppo pepper — If Aleppo pepper is not available, you can use a combination of paprika and cayenne pepper for a similar heat level.

Tips & Tricks

• To make the koftas even more flavorful, you can add a handful of chopped fresh herbs like parsley or mint to the mixture.
• If the kofta mixture feels too wet, you can add a little more breadcrumbs to help bind it together.
• For a healthier alternative, you can bake the koftas in the oven instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake at 180°C (350°F) for about 20-25 minutes, or until they are golden brown.

Serving advice

Serve the Syrian-style Vegetable Kofta with steamed rice or warm flatbread. It can be enjoyed as a main course or as part of a mezze platter.

Presentation advice

Arrange the koftas on a serving platter and pour the tomato-based sauce over them. Garnish with fresh parsley for a pop of color. Serve with a side of rice or flatbread.