When it comes to celebrating Ramadan, food takes centre stage. Enter Kofta Hummus and Khyber Kebab—two classic preparations ...

Many of these kebabs are made with ground meat, ranging from the parsley-rich kofta kebab of Lebanon to the soft and savory ...

Blend all the above ingredients until smooth. Add 2-3 ice cubes and blend again. This will ensure you have smoothest and silky hummus. Once ready, pour the hummus into a plate, arrange the koftas ...

Istanbul Delight on St Botolph's feels criminally underrated. It’s the kind of place you try once and immediately want to return to.

These Middle Eastern-style kofte meatballs are a doddle to make and perfect for the barbecue. Serve in a pitta with tzatziki. Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue.

Many takeaways, restaurants and other eateries will have donner kebabs and chicken tikka kebabs turning on spits, while sheek and kofte kebabs can be put on the grill and cooked to perfection. But ...

which you can then mould into long cylinder-like kofta shapes. Place the koftas on a baking tray and transfer to the fridge to chill for a couple of hours. Heat the vegetable oil in a deep frying ...

In a large bowl, mix all of the ingredients for the kofta thoroughly. Heat oil in a kadhai on medium flame. Take heaped teaspoons of the kofta mixture and deep fry them until golden brown. Set aside.

From the choicest meat to the best flavour and spiciest sauce, we feature the best seven places in the region to get a kebab, according to the people who know best. The kebab fits all purposes ...