Break out the barbecue ladies and gents. Val is having a "hankering" for some Middle Eastern foods. She also needed to use up some of the ingredients she has in the refrigerator and freezer and create something delicious. I decided upon some beef kofta to satisfy my cravings. This would also be delicious with lamb. The texture of the kofta comes from grinding the meat into a paste-like consistency and mixing it with herbs and spices of your choice. And as long as the sun is shining ...throw it on the bar-bee-cue. I served it up with an accompaniment of Tabbouleh as well as a dip made of beans and arugula with naan bread and za'atar.
Do you think my craving was satisfied...oh YES!!!! Now lets move on to the next craving....Carrot Cake!!!!!
** Kofta**
1/2 cup loosely packed fresh parsley
1/2 cup loosely packed fresh coriander ( I used arugula instead since I already had it)
1 onion, quartered
500g lean ground beef or lamb
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground mild paprika
1/2 tsp ground allspice
Salt & freshly ground black pepper
10 saffron threads
1 T milk, heated
200ml container natural yogurt
2 T chopped fresh coriander, extra
2 tsp olive oil
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Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.
Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.
Preheat tour barbecue grill to medium-high. Mould a heaping tablespoon of meat mixture around a wooden or metal skewer into a sausage shape. Repeat with remaining beef mixture and skewers. Cover and set aside.
Place the saffron and hot milk in a small bowl and set aside. Combine the yogurt, coriander (or in my case arugula), salt and pepper in a small bowl and set aside.
Brush the kofta with a little of the oil and cook on the barbecue grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.
Add saffron mixture to yogurt mixture and mix well. Serve kofta with saffron yogurt.
NOTE: If using bamboo skewers make sure to soak them for at least an hour immersed in water before using. This prevents the skewers from burning and catching fire on the barbie!!!!
Serves 8
