From the Seattle Times (Associated Press)
Served at the August 2014 Project Night in Terry's lovely backyard
Note: Terry used all lamb not half lamb/half turkey. And of course it was delicious.
Servings 4
Prep time: 15 minutes
Cook time 25 minutes
2 slices day-old crusty white bread, toasted
1 medium yellow onion, quartered
1/2 cup loosely packed fresh flat-leaf parsley
1/4 cup loosely packed fresh mint
2 cloves garlic
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon grated fresh ginger
1/2 tablespoon Thai red curry paste
1 large egg
1/2 pound ground lamb
1/2 pound ground turkey
4 large round pita breads
2 medium tomatoes, diced
Place an oven rack in the center position of the oven. Preheat the oven to broil. LIghtly coat a rimmed backing sheet with olive oil cooking spray.
Place the bread in a food processor and pulse until it forms fine bread crumbs. Add the onion, parsley, mint, garlic, cumin, cinnamon, chili powder, salt, black pepper, ginger, and red curry paste, then continue pulsing until finely chopped. Transfer the mixure to a large bowl.
Mix the egg into the onion and herb mixture. Add the lamb and turkey and use your hands to thoroughly mash everything together. Shape the mixture into 12 egg-size balls and arrange on the prepared baking sheet.
Lightly spray the kofta with olive oil. Broil for 8 minutes, then use tongs to rotate each kofta and broil 7 more minutes. Rotate the kofta again and broil 3 to 4 more minutes. Remove from the oven and let stand 5 minutes.
Wrap the pitas in foil and place in the over for 1 to 2 minutes, or just long enough to heat.
Arrange three kofta down the center of each pita, then top with diced tomoatoes and yogurt sauce. Wrap the pita around the kofta.
1 cup plain yogurt (Greek-style is good)
1 tablespoon chopped fresh dill
1 small cucumber, peeled, seeded, and finely diced
1 teaspoon lemon juice
Salt and freshly ground black pepper
In a small bowl mix together the yogurt, dill, cucumber, and lemon juice.
Refrigerate while preparing the kofta. When ready to serve, season to taste with salt and pepper.
Served at the August 2014 Project Night in Terry's lovely backyard
Note: Terry used all lamb not half lamb/half turkey. And of course it was delicious.
Servings 4
Prep time: 15 minutes
Cook time 25 minutes
Lamb Kofta
Olive oil cooking spray2 slices day-old crusty white bread, toasted
1 medium yellow onion, quartered
1/2 cup loosely packed fresh flat-leaf parsley
1/4 cup loosely packed fresh mint
2 cloves garlic
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon grated fresh ginger
1/2 tablespoon Thai red curry paste
1 large egg
1/2 pound ground lamb
1/2 pound ground turkey
4 large round pita breads
2 medium tomatoes, diced
Place an oven rack in the center position of the oven. Preheat the oven to broil. LIghtly coat a rimmed backing sheet with olive oil cooking spray.
Place the bread in a food processor and pulse until it forms fine bread crumbs. Add the onion, parsley, mint, garlic, cumin, cinnamon, chili powder, salt, black pepper, ginger, and red curry paste, then continue pulsing until finely chopped. Transfer the mixure to a large bowl.
Mix the egg into the onion and herb mixture. Add the lamb and turkey and use your hands to thoroughly mash everything together. Shape the mixture into 12 egg-size balls and arrange on the prepared baking sheet.
Lightly spray the kofta with olive oil. Broil for 8 minutes, then use tongs to rotate each kofta and broil 7 more minutes. Rotate the kofta again and broil 3 to 4 more minutes. Remove from the oven and let stand 5 minutes.
Wrap the pitas in foil and place in the over for 1 to 2 minutes, or just long enough to heat.
Arrange three kofta down the center of each pita, then top with diced tomoatoes and yogurt sauce. Wrap the pita around the kofta.
Yogurt Sauce
Makes about 1 1/2 cups1 cup plain yogurt (Greek-style is good)
1 tablespoon chopped fresh dill
1 small cucumber, peeled, seeded, and finely diced
1 teaspoon lemon juice
Salt and freshly ground black pepper
In a small bowl mix together the yogurt, dill, cucumber, and lemon juice.
Refrigerate while preparing the kofta. When ready to serve, season to taste with salt and pepper.
Comments
Post a Comment