Palestinian Fish Meatballs (Kofta)
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!
- Prep time
- 30 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 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
Instructions
- 1
Preheat oven to 450°F.
- 2
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.
- 3
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.
- 4
Using a 3 tbsp scoop or your hands, shape the mixture into about 16 meatballs.
- 5
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.
- 6
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.
- 7
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.
- 8
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.