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Kasa so Kofte

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For Kofte:
  • 500g pork minced meat 
  • 1 brown onion (or leek), finely diced
  • 1 egg
  • 1 piece of stale bread soaked in water
  • Vegeta, salt, pepper & oregano for seasoning

For Kasa:
  • 3 tbsp oil
  • 3 tbsp plain flour
  • 2 tomatoes 
  • 1 clove of garlic (optional)
  • 500ml cold water 
  • Vegeta, salt, pepper and parsley for seasoning


1. Combine all ingredients required for the Kofte and form into desired shape. Place in refrigerator for 2 hours to soak up the flavours

2. Remove from refrigerator and fry each Kofte in oil until cooked

3. Remove the skin from the tomatoes and finely chop or grate the tomatoes

4. In a fry pan, heat up the oil for the Kasa and add the flour. Combine well and fry for about 1 minute

5. Add the tomatoes and garlic and fry together with the flour and oil for another minute

6. Pour in the water and beat the mixture with an egg beater so there are no lumps. You may wish to add more or less water, depending on the desired thickness of the Kasa

7. Season the Kasa and leave to simmer for approximately 5 minutes

8. Add the Koftina to the Kasa and serve with lots of bread!



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