Our family had friends over for dinner recently and I made kofta, a meatball type dish, commonly eaten from the Middle East and North Africa (MENA) region. To make my kofta a little more unusual, I placed it into pre-made crescent rolls shaped into a ring.
In Morocco, kofta is made in a tagine, while in Libya and Egypt, kofta might be shaped into cigar or finger sizes that can easily fit into sandwiches. Some in the Levent region, like Jordon or Palestine, might make kofta flattened into a tray or made into patties.
I have seen the crescent rings made before, from taco crescent rings to french dip crescent rings, but I had never seen one made from kofta.
I will have to admit the photos below are of our family’s second attempt. The first try tasted just the same, but did not look pretty. I figured out the secret and want to share it with you so you’ll enjoy this yummy dish at home too.
- 2lbs ground beef
- 1cup bread crums
- 3 or 4 cloves garlic
- 1tsp sald
- 2 1/2tsp ground sumac
- 2tsp ground cumin
- 1 1/2tsp red peper flakes
- 1 1/2tsp paprika
- 2 packages of Pillsbury Crescents
I started by getting the ring ready first. I placed all the crescent rolls in a circle, making sure the bottoms overlapped, with the points facing out.
Slice the garlic cloves and place them, along with all the other ingredients, into one bowl. Wash your hands and use them to mix everything. Kids love to do this part, so let them at it.
After everything is well mixed, shape the meat mixture into a circle on the crescent rolls.
Here is where I messed up on my first try, make sure the tips of the crescent rolls are tucked under. Bake at 350 for 30-35 minutes and your kofta crescent ring is ready to enjoy.
Let the kofta cool a little before cutting into it, but the lines of the rolls make it easy to size portions.
Our dinner table also included Moroccan stew, tabouleh, and pasta salad, along with a few other sides.
Be sure to stop by these other kid friendly foods from the MENA region
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