Tuesday, June 19, 2018

Beef kofta, sumac edition

Today I decided to make kofta again, but since one of the North Texas Writers, Shooters, & Pilots Association has unhappy reactions to cumin, I needed a new recipe for the group dinner. Internet to the rescue!

I found one that called for green cardamom pods and sumac. These are fairly exotic ingredients, unless you live near an Indian store (or import store with an Indian section.) Then, the "rare and expensive" ingredients are hard to buy in less than a pound, and aren't that expensive. And... three years ago, I visited such a store, and have green cardamom pods and sumac still in my pantry, awaiting more recipes. See, love? I didn't spend thirty dollars on spices just for one dinner!

(Okay, one dinner and quite a few loaves of pulla, because nothing makes as awesome bread as fresh-ground cardamom, right out of the coffee grinder repurposed for only spices.)

Original Recipe here: https://www.themediterraneandish.com/kofta-kebab-recipe/

Modified recipe to follow:

Kofta Meatballs in the oven, with tzatziki

1 large onion
1 large handful parsley
1 Tbsp minced garlic
1 Tbsp olive oil
1 lb hamburger
1 lb mild country sausage
1 tsp salt, divided
1/2 tsp pepper
1-1/2 tsp allspice
1/2 tsp cayenne pepper
1 tsp green cardamom pods (or ground cardamom, if you don't have)
1 tsp sumac
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp smoked sweet paprika* (If you can't find smoked, use regular)
1 egg

1 cucumber
1/2 tsp salt
1 Tbsp minced garlic
1 Tbsp meyer-lemon infused olive oil* (Or regular, if you don't have that)
1 Tbsp lemon juice
1 Tbsp fresh mint, stripped off the stem & diced
2 cups greek yogurt

First, peel the cucumber, grate it, and put in a fine mesh sieve/colander. Sprinkle salt on top. Weight a mixing bowl with water, put on top. Leave to drain.

Defrost the meat. 

Dice onion, chop parsley. Saute with 1/2 tsp salt & olive oil, until onion is translucent & parsley wilted. Add garlic and stir for 30 seconds more. (The parsley wilting is automatic if using greenhouse parsley, but for parsley that survives outdoors in June in Texas, it's about as tough as crabgrass. Takes more time.) Set pan aside to cool.

While onion mix is cooling, remove weighted bowl from cucumber. Dump water. Put cucumber in the bowl, add the rest of tzatziki ingredients, stir to mix. Stick in fridge.

Set out two pans, either with silicon mats or aluminum foil liners for easier cleanup. Grind the cardamom pods.

In separate bowl, mix meat and the rest of the kofta ingredients. (Helps if you have gloves on.) Add the sauteed mixture, one spatula-full at a time, mixing into the meat. (This cools down the hot onion, and prevents cooked bits of meat or burned hands, as well as providing thorough mixture.)

Form kofta mixture into meatballs (I do about 1/4 cup of mixture per ball, slightly more). and put on tray.

Preheat oven to 425, then bake meatballs 15-20 minutes depending on size of meatball and on oven.

While they're baking, make a quick, simple salad. Put tzatziki and salad on the table, and dinner is ready when you are. (I also made a caprese salad for appetizer, and my darling man set the table.)

Serves 6.

*Amarillo Grape & Olive sells these, along with mesquite-smoked salt. Excellent store, excellent spices. Yes, FCC, I paid for 'em with my own money, and quite happily do so again every time I run low! The meyer-lemon-infused olive oil is awesome on the caprese salad, too!

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