Middle Eastern food is awesome. Regrettably it's something that I wasn't introduced to until relatively recently - but it quickly became one of my favorite cuisines. The flavors are quite close to the Mediterranean flavors in Italian dishes (another favorite) but the introduction of new spices and combinations will wake up your taste buds.
Now, a disclaimer. I haven't traveled to the Middle East (yet!). So I do not claim any level of authenticity here. Nor can I adequately distinguish between the cuisines of different countries within the region. What I can say is that these dishes taste really good and are easy to make. Karl lived in Iraq for two years so I make this lamb kofta to give him a taste of one of his favorite Iraqi dishes so he doesn't get the crazy idea to run off and live there again.
I have also made the kofta with ground beef and it worked out well. This is not a dish where I would recommend substituting ground chicken or turkey. Leaving a little pink to the meat helps to keep the kofta moist and that wouldn't be safe when using chicken or turkey.
The kale salad is delicious and could be made as a side dish for the kofta or on it's own. The dressing for the salad is vegan and uses sesame paste (tahini). Tahini is a great ingredient but you may not have it on hand. In that case, you can substitute peanut butter and add a bit more sesame oil.
LAMB KOFTA
What you'll need:
1 lb ground lamb
1 clove garlic (minced)
1 tsp rosemary
1 tsp cumin
1/2 tsp turmeric
pinch cinnamon
2-3 shakes of red pepper flakes
1/2 tsp salt
freshly ground black pepper
handful fresh cilantro (chopped)
olive oil (drizzle)
chicken stock (splash)
fresh basil leaves (for serving)
How to do it:
Combine lamb through cilantro in a large mixing bowl.
Combine well with your (clean!) hands and then portion into patties. Kofta is often served kebab-style on a skewer. I skip this when I make it inside but I would recommend using the skewers if you are using an outdoor grill. Either way, make your patties more oval/oblong to mimic the traditional shape. I make them rather small - getting 8 patties out of this mixture.
Heat a saute pan and drizzle with olive oil. Make sure the pan is hot enough to sear the meat but not so hot that the oil is smoking. Add the kofta to the pan (careful not to crowd them) and then DO NOT TOUCH THEM. Let them do their thing for a minute or two. Once the meat has properly caramelized you will be able to turn the patties with little to no resistance. If they seem difficult to turn then they are not ready yet.
Once you have turned all of the patties lower the heat, add a splash of stock to the pan and put a lid on it. Let the patties continue to cook and steam for about 5 minutes. This should leave the kofta juicy with a bit of pink in the middle. Serve with kale salad, rice or pita and hummus. The kofta in Iraq was always served with fresh basil leaves so we add that as well.
KALE SALAD
What you'll need:
1 large bunch of kale (washed and chopped)
1/2 shallot (minced)
1 clove garlic (minced)
1 Tbs tahini paste
juice of 1 lemon
2 Tbs rice vinegar
1/4 tsp salt
freshly ground black pepper
dash of cayenne pepper
1 tsp sesame oil
1/4 cup oil oil
1/4 cup pumpkin or sunflower seeds (toasted)
How to do it:
This salad is so easy, it's practically ridiculous. It's also really good for you.
I bought pre-washed and chopped kale from Whole Foods. I used half of this (below) and estimate that would be about equal to one large bunch of kale. If you buy the bunch, wash, dry and chop it. I think this salad is best when the kale is chopped pretty fine, so I gave this kale an extra chop.
Combine the minced shallot, garlic, tahini, lemon juice and vinegar in a small bowl. Use a whisk to combine well. Add salt, pepper and cayenne and taste it. Add more salt if necessary. Add the sesame oil and then slowly stream in the olive oil. You can skip the measuring and slowing stream in oil until the dressing has doubled in volume. That will usually do it. Taste the dressing and adjust seasonings as necessary.This recipe makes enough dressing for about two bunches of kale.
If you are toasting your own seeds, add them to a dry pan and toast over a warm burner for just a few minutes. Keep a careful eye on them - they burn quickly. As soon as they're done remove the pan from the heat and salt the seeds.
Combine the kale, dressing (about 1/2 of this recipe for 1 bunch of kale) and seeds in a large bowl. Mix well and let it sit for 10 minutes or so before serving so the dressing has a chance to wilt the kale a bit.
This salad makes a hearty side dish and a great lunch. Enjoy!
