Monday, April 7, 2008

A greek/arab YUMMMMMMMMMM!!!

So, today I made a very yummy recipe and I must share. I took this directly from my Sparkrecipes page, just to, you know, advertise the greatness.

Kofte & Feta Crustless Quiches


My measurements are the exact for the nutritional information, but feel free to do what you please. It on average takes 5 eggs.

1 cup/5 oz crumbled cooked kofte patties - ground beef with onions, garlic and parsley.
4.25 egg beaters with added yolk
1 egg white
0.5 cup/3.75 oz crumbled feta cheese
0.25 cup/1.45 oz small dice provolone cheese
0.25 cup grated parmes an cheese
3 cloves garlic, diced
1 small hot pepper, diced
1/2 white onion, diced
3 green onions, sliced
1 tsp olive oil
1/3 cup diced tomatoes (I used stewed tomatoes)
Salt and pepper to taste


Preheat oven to 350 degrees.

Saute onions in olive oil. Once translucent, add garlic and pepper. Season these veggies with salt and pepper while cooking. Set these aside to cool (I put them in the refrigerator).

In blender or magic bullet, combine the egg beaters, egg white, tomatoes and salt and pepper quickly. This was to make the tomatoes sli
ghtly less chunky and to whip the eggs.

Mix well crumbled beef, feta
, provolone, and cooled vegetables together. Add the egg and tomato mixture. Scoop this into a well greased mini muffin pan. This makes a little more than 24 mini quiches (meaning mine spilled over the edges). Try not to overfill the cups. :)

Bake for 30 minutes. Let cool in pan for 5 minutes, and then flip out gently onto a cooling rack.
Number of Servings: 24

So what is kofte, exactly? It's a greek/arab beef dish. They're basically what I consider a Mediterranean burger. Gro und beef, parsley, onion, garlic and hot pepper and combined and made into small patt ies. They can be done as kabobs, on skewers and grilled, or just sauted on the stove top. Often the kabobs are eaten more like sandwiches, while the stovetop version is usually made with a chunky tomato sauce and served over rice.

We had some leftover kofte from a few nights ago, along with the tomato sauce. So I took the crustless mini quiche recipes from Eggface, her "bites", and went with it. You don't have to make kofte, though, to m ake these. If you brown ground beef and add onions, garlic and parsley to it, voila!

They're a little higher in fat than I usually prefer, but I used full-fat cheese and ground beef, so, oh well!

Some pics!
A cooked kofte patty pre-crumbling:

The pretty (not so much) pre-cooked mixture of egg, meat, cheeses and veggies:

The cooked bites:

Seriously good eats! Thanks again to Eggface for her many inspirational bite recipes!

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