This comforting Kofta and Potato Soup paired with Vermicelli Rice offers a delightful fusion of Middle Eastern flavors. Perfect for a cozy meal, this dish combines tender beef kofta with hearty potatoes and a touch of spicy jalapeño. The fragrant rice, enriched with golden vermicelli, makes it a complete meal that’s both savory and satisfying.
🥩 2 pounds of ground beef
🧅 1/2 large onion
🧄 2 cloves of garlic
🌿 Fresh parsley (a handful)
🧂 1/2 tablespoon of salt
🌶 1/2 tablespoon of smoked paprika
⚫️ 1/2 teaspoon of black pepper
🌿 1 teaspoon of cumin
🌿 1 teaspoon of coriander
🥔 4 to 5 potatoes
🧅 1/2 onion
🌶 1 jalapeño (seeds removed for less heat, optional)
🍅 1 tomato
🥄 1 tablespoon of chicken bouillon
⚫️ 1/4 teaspoon of black pepper
🍅 1 6oz can of tomato paste
💧 4 cups of warm water
🍚 3 cups of basmati rice
🍜 1 cup of vermicelli
🧂 1 tablespoon of salt
🧈 2 tablespoons of butter
🫒 2 tablespoons of oil
💧 4 cups of hot water
1- Prepare the Kofta:
2- Make the Soup:
3- Prepare the Rice:
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
Servings: 6-8 servings
Calories: 450 kcal per serving
Protein: 24 g per serving
Fats: 18 g per serving
Carbohydrates: 50 g per serving
Equipment: Food processor, Large pot, Medium pot for rice, Wooden spoon or spatula
Cooking Tips:
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