Lamb Kofta with Garlic Sauce and Pickled Onions

Lamb Kofta with Garlic Sauce and Pickled Onions – Candy Coated Culinista

A great middle eastern dish that is so scrumptious and satisfying you’ll have to hold yourself back from overeating.

Yield/Serving: 4-5
Difficulty level is: Easy, time consuming

From At My Table

Ingredients
Kofta

• 1 pound ground lamb
• 1 peeled and coarsely grated, to give ¾ cup loosely packed
• 2 cloves garlic, peeled and minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp ground allspice
• ½ tsp ground white pepper
• 1 tsp sea salt or kosher salt
• 3 tbsp finely grated parsley
• 3 tbsp finely chopped fresh mint
• 2 tbsp olive oil
Garlic Sauce
• 1 2/3 cups Greek yoghurt
• 4 cloves garlic, peeled and minced
• 1 – 2 lemon zest of 1 lemon and 3 tbsp of juice
• 2 tsp sea salt or kosher salt
• 2 tsp dried mint
Toppings
• Tomatoes
• Iceberg lettuce
• Faltbreads
Quick Pickled Onions
• 1 small red onion, peeled & cut into half moons
• Juice from 2 -3 limes

Assembly
Kofta

1. Combine all ingredients except olive oil into a large bowl and roll into sausage shapes. Do not compact the lamb mixture once in the desired shape.
2. Slightly flatten sides and place on a baking sheet lines with cling wrap and place in fridge for 30 minutes.
3. Combine yoghurt, garlic, lemon zest, juice, salt and dried sauce together.
4. Slice red onion into half moons and let marinate in lime juice
5. Using a large frying pan heat frying pan and cook kofta on medium-high heat for 5 of so minutes each side until cooked all the way through.
6. Serve inside faltbreads along with toppings

Please Enjoy

My thoughts

It was great making koftas another way as last time I made them it was a bowl and I quite enjoyed them. I decided to serve mine with cucumber, pomegranates, and pickled onions to bulk up the meal a little. This was a lovely meal; but it was time consuming. It didn’t seem like it would take so long and since there is not times given I didn’t know what I was getting myself into. The directions were a little off, so to achieve the kofta look I was accustomed to I sear all sides and cooked the remaining time in the oven. Almost 2 hours beginning to end. That’s a little long for me on a weekday after getting home for work; but then there is leftovers for the next couple of days. A trade off perhaps?

Lamb Kofta with Garlic Sauce and Pickled Onions – Candy Coated Culinista

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Deconstructed Levantine Fattoush with Chickpeas (Pita Bread Salad)

Deconstructed Levantine Fattoush with Chickpeas (Pita Bread Salad) – Candy Coated Culinista

This is salad with a twist. I love to make this recipe when I want something light yet flavourful. Fattoush is an Arabic dish that likes to make use of pitas that have gone stale. So when I came across this recipe it was right up my alley as I hate wasting food. You can use any vegetables you want or have on hand; which is why I love this recipe so much.

Yield/Serving: 2
Prep Time: 15 min
Cook Time: 35 min
Difficulty level is: Easy

Ingredients
Salad

• 270g chickpeas rinsed & drained (half a can)
• 175g of grape tomatoes. Halved
• 1 green onion, finely sliced
• Radishes, trimed and thinly sliced`
• ½ English cucumber, quartered
• Romaine lettuce, shredded
• Kale leaves, shredded
• Handful of spinach, rough chopped
• 1 sprig of mint, chopped
• 1 bunch of parsley, chopped
• Pomegranate seeds, (optional)
• Carrot ribbons, (optional)
• Handful of whole black olives, (optional)
• Mini pita’s
Vinaigrette
• The juice of 1 lemon
• 1 clove garlic, finely chopped
• 1 tsp sumac
• 125 ml (1/4 cup) extra virgin olive oil
• 10 ml (1 teaspoons) fresh mint, chopped
• 5 ml (1/2 teaspoon) fresh thyme, chopped
• Salt, to taste
• Pepper, to taste

Tips
• Serve pita on the side so you can have non-soggy leftovers or toast them in oven at 350°F for 5 minutes if desired to warm them up.
• Add chicken breast for some protein.

Assembly/Method
1. In a bowl, combine all the salad ingredients.
2. In another bowl, whisk together all the vinaigrette ingredients.
3. Pour the vinaigrette over the salad and combine.

My thoughts
This is a quick, fast and always tasty recipe. Now I must admit I have only even made it once with stale pita’s. Pitas never go stale in my house because I love a carb. Every time I make it, I find another ingredient to add in like the optional ingredients listed above. I have been making this recipe for 5 years now and now that I am starting to enjoy chickpeas I thought this would be the perfect recipe to incorporate them into as it works with Middle Eastern dish. The combination of ingredients add a freshness and that lemony sumac is splendid.

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