Versiunea in limba romana: Kofta de miel cu spices: turmeric, coriandru, chimen & scortisoara
….In my last trip to London, I stayed for hours in a book store, looking through lots and lots of books. I was in wonderland… I just loved it… I discovered also Rachel Allen’s cooking books, with wonderful recipes and great pictures; beautiful family – kidz cooking also :). When I saw „Middle Eastern spiced lamb koftas with dips and spicy pitas”, just thinking about the spices, I knew I have to try it. It’s hard to describe in words the sensation created by the mix of spices: turmeric, coriander, cumin, cinnamon and freshly ground pepper… The recipe is pretty easy: mix all the ingredients, prepare 24 koftas, let it rest in the fridge over night to get the most of the flavors. I preferred to prepare the koftas on the grill, instead of pan frying it in olive oil, as minced meat and frying made me uncomfortable. So, I put the koftas on the grill and served it with pita bread, parsley & mint dip, baba ganoush and yoghurt & mint dip. I think next time I will use coriander instead of parsley, for an even „stronger” taste… Loved it:)
Middle Eastern spiced lamb koftas
1 kg minced lamb
1 white onion, finely cut
4 garlic cloves, crushed + 3 tsp ground cumin + 2 tsp ground coriander + 2 tsp ground turmeric + 1/2 tsp ground cinamon + 1/2 tsp cayenne pepper
2 tbsp fresh coriander or parsley, finely cut
Mix the lamb with the onion, garlic, spices and green parsley /coriander. Season with salt and pepper. Rachel recommends a test in order to check the seasoning: make a little kofta, grill it and eat it. Useful test, as I found I needed more salt, peper and cumin (here’s the 3rd tsp). Besides, you get to satisfy your cravings a bit 🙂
Shape the koftas with wet hands (around 24 koftas of 50 g each). Keep it in the fridge for up to 24 hours before grilling.
Take the koftas out of the fridge at least 30 minutes before grilling. In the mean time, prepare the dipping sauces. Put the koftas on the hot grill, until well done (up to your taste). Serve the koftas on skewers, with dipping sauce and pita bread.
Mint & parsley/coriander dip
4 tbsp parsley or coriander (fresh), 2 tbsp fresh mint, 1-2 green onion, finely cut, 2 garlic cloves, olive oil, salt, fresh pepper
Mix all ingredients in a blender, until you obtain a cream. Add olive oil according to your taste. Season with salt and pepper.
Yoghurt & mint dipA kind of tzatziki without the dill 🙂
150 ml yoghurt, 3 tbsp mint, finely cut, 1/2 cucumber, finely cut, 2 garlic cloves, crushed, Juice of half a lemon, salt, pepper
Mix all ingredients. Even better the next day…Delicious!!!