Beef and Lamb Kofta Stuffed With Prunes
Published October 28, 1995
- Total Time
- 2 hours 15 minutes
- Rating
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Ingredients
8 pitted prunes, halved lengthwise
¼ cup white wine
¾ pound lean ground beef
¼ pound ground lamb
1 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons chopped fresh cilantro
½ cup grated feta cheese
8 slices bacon, halved crosswise
Nutritional analysis per serving (4 servings)
11 grams carbs; 136 milligrams cholesterol; 624 calories; 20 grams monosaturated fat; 4 grams polyunsaturated fat; 19 grams saturated fat; 49 grams fat; 1 gram trans fat; 2 grams fiber; 724 milligrams sodium; 30 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the prunes and white wine and let stand at least 2 hours.
- Step 2
Gently combine the ground beef, lamb, salt, pepper, cilantro and feta. Divide into 16 pieces. Shape each piece into an oval, about 2 ½ inches long by 1 ½ inches wide.
- Step 3
Drain the prunes and press 1 piece of prune into the center of each oval shape. Mold the meat mixture around the prunes. Wrap a piece of bacon around each oval and secure with a toothpick.
- Step 4
Heat a large heavy skillet over medium heat. Place the ovals in the skillet and cook, turning them as necessary to brown the bacon and cook the other meat through, about 5 minutes. Serve hot.
Private Notes