How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Niewood Kofte (Cooking Light 2007) ?

You need 13 ingredients. The key ingredients include: 1/2 c chopped onion (I use vidalia sweet onions), 1/3 c dry bread crumbs, 1/4 cup chopped fresh mint (I substituted about 1 Tablespoon fresh italian parsley, I don't' love mint), 2 T tomato paste, and more.

Is Niewood Kofte (Cooking Light 2007) suitable as meat & poultry?

Yes, Niewood Kofte (Cooking Light 2007) falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Niewood Kofte (Cooking Light 2007) ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Niewood Kofte (Cooking Light 2007) Recipe

Name: Niewood Kofte (Cooking Light 2007)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c chopped onion (I use vidalia sweet onions); 1/3 c dry bread crumbs; 1/4 cup chopped fresh mint (I substituted about 1 Tablespoon fresh italian parsley, I don't' love mint); 2 T tomato paste; 1 teaspoon bottled minced garlic; 1 pound lean ground beef (I used regular not lean, can also use lamb or a mix); 1 large egg white lightly beaten.; (for the below spice mix I substituted 1 T Perez mixed spices for barbecue from the butcherie...it had some of the same spices--sort of an oriental barbecue flavor mix, but the below are probably g…; 1/2 t salt; 1/2 t ground cumin; 1/4 t ground cinnamon; 1/4 t ground red pepper; 1/8 t ground alspice

Try this homemade Niewood Kofte (Cooking Light 2007) recipe the whole family will love. Made with onion, bread crumbs, fresh mint and tomato paste. Easy…

This Niewood Kofte (Cooking Light 2007) relies on simple, everyday ingredients such as c dry bread crumbs, t tomato paste, bottled minced garlic and t salt. It comes together quickly and makes 4 servings, at about 411 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Niewood Kofte (Cooking Light 2007)

Tips for the best results

Variations & substitutions

My Personal Notes

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