Lamb Kofta Rice

Lamb kofta rice

Since my friend returned from a trip to Turkey 3 years ago, every time we eat some sort of kebab together, he reminds me how good the lamb kofta was-once he had his first bite of spicy ground meat sprinkled with bright sour yogurt and smoky hot sauce, it was all he wanted to eat for the rest of the trip. Every time he tells me about it, I get jealous and secretly start planning my own trip to that wonderful land of delicious meat and yogurt. Since his return, his mom has been trying to recreate the dish, but it has yet to live up to the kofta of his dreams. I think I'll send in the recipe I found for lamb kofta from the Martha Stewart Living: The New Classics cookbook and maybe try to satisfy my own kofta cravings. It may seem like an unlikely source, but I have faith in Martha Stewart's test kitchens. The recipe is listed as an appetizer, but I would also stuff them into a pita with all the extras, especially the yogurt and mint sauce. I'm hoping this will satisfy me until I can get to Turkey and eat all the kofta and doner skewers I can get my hands on.

Ingredients:
1 pound ground lamb
4 teaspoons of spice mix (recipe follows)
1 teaspoon paprika
1/4 teaspoon ground cinnamon
1 large egg
1/2 onion, grated over large holes of a box grater (1/2 cup)
1 clove garlic, minced
1/3 cup pine nuts, toasted and chopped
1/3 cup finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
1 tablespoon olive oil
Yogurt and mint sauce, to serve (recipe follows)

Preparation method:
1.
1. In a large bowl, combine all ingredients except oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form the mixture into 1 1/2 inch balls, and flatten the balls into ovals or soccer shapes, about 1/4 inch thick.

2.
2. In a large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add half the lamb patties. Cook until first side is golden brown, about 3 minutes; flip patties and cook 2 minutes more. Transfer to a paper towel-lined plate.

3.
3. Wipe pan with paper towel; heat remaining 1/2 tablespoon oil. Repeat process with remaining lamb patties. Serve hot or at room temperature with yogurt sauce on the side.

4.
Spice mixture
5.
- makes 1/4 cup -

6.
4 1/2 teaspoons ground coriander

7.
4 teaspoons ground cumin

8.
1 1/2 teaspoons ground nutmeg

9.
1 teaspoon ground cinnamon

10.
1/2 teaspoon ground cloves

11.
1/2 teaspoon cayenne pepper

12.
Mix spices in a small bowl or container. Store tightly closed at room temperature for up to 3 months.

13.
Yogurt and Mint Sauce
14.
- makes 1 cup -

15.
8 oz. plain whole milk yogurt, preferably Greek style

16.
3 tablespoons finely chopped fresh mint

17.
1 1/2 teaspoons fresh lemon juice

18.
1 small clove garlic, minced

19.
Combine all ingredients in a small bowl and mix well. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.

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