Wednesday, April 30, 2008

Kofta---Kind Of

I have to say, I did not invent this, I have augmented this with feta. My parents lived in Turkey and this is the way they were taught to make this dish. That said, it does not even remotely resemble what you would find in a cookbook other than it is lamb dish--so go figure.

½ onion grated (grating is key)
1.5-2 lbs ground lamb
5-7 leaves of fresh mint minced
2 eggs
2 TBS Penzys Turkish seasoning (or use salt, pepper, cumin, and garlic powder)
Feta (sorry guys, you will have to eyeball this, look for about a 3 meat to one part feta ratio)

Mix together and form into equal size ovals about the size of two eggs(don’t ask me why you don’t make the traditional meatball ball. I am sure it would work, it just wasn’t the way I grew up having it). I think these are best grilled; however a broiler will work in a pinch. These get dry easily (how I don’t know?) so I would really recommend a meat thermometer if you aren’t one of those few that have grilling down to an art. I would cook it to medium. Now, we always ate these with tzatziki sauce and Tabuli as a side. However it is awesome in a pita with tzatziki on it and little lettuce, tomatoes, and sliced onion. Below is how I make tzatziki

1 individual container of plain yogert
¼ cucumber grated
1 tsp minced garlic (pre-minced stuff not fresh)
½ tsp lemon juice
salt and pepper to taste

Sometimes I put some feta in too, because I am a slave to all cheese, but that is your call.

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