Kofta
Middle Eastern Memories
Sitting on our screened porch, we saw the crash coming. The wheel wobbled further and further out of plumb until it came off the axel with a crash bringing the cart, donkey, and the boy leading it to a halt and spilling hundreds of round loaves of pita bread across the street.
The boy picked up the loaves, dusted off the dirt and dung, and piled them by the cart while a couple of passersby got the wheel back on. Then the spilled loaves went back in the cart and the boy went on his way with many a maleesh and in'sha'Allah.
This was in 1970 and my family was living in Egypt at the time. Although most of the meals prepared by our French-trained Egyptian cook were European in style, he also fixed local specialties and so we became familiar with the flavors of tumeric and cardamom with garlic pervading everything.
Dr. Biggles of Meathenge recently sent me a copy of Diana Abu-Jaber's memoir, The Language of Baklava. It's one of those memoirs that's permeated with food and punctuated with recipes. Her father had immigrated to the US from Jordan and he cooked to remind himself of home and to teach his children their Jordanian heritage. As you might imagine, the book struck a particular chord with me and I found my mouth watering as I read. So I made koftas.
I remember eating them in Egpyt but I don't particularly remember what they tasted like, so these stood on their own. I'd planned on having couscous with them but discovered I was out so I made a rice pilaf with dried figs and apricots in chicken broth.
Sitting on our screened porch, we saw the crash coming. The wheel wobbled further and further out of plumb until it came off the axel with a crash bringing the cart, donkey, and the boy leading it to a halt and spilling hundreds of round loaves of pita bread across the street.
The boy picked up the loaves, dusted off the dirt and dung, and piled them by the cart while a couple of passersby got the wheel back on. Then the spilled loaves went back in the cart and the boy went on his way with many a maleesh and in'sha'Allah.
This was in 1970 and my family was living in Egypt at the time. Although most of the meals prepared by our French-trained Egyptian cook were European in style, he also fixed local specialties and so we became familiar with the flavors of tumeric and cardamom with garlic pervading everything.
Dr. Biggles of Meathenge recently sent me a copy of Diana Abu-Jaber's memoir, The Language of Baklava. It's one of those memoirs that's permeated with food and punctuated with recipes. Her father had immigrated to the US from Jordan and he cooked to remind himself of home and to teach his children their Jordanian heritage. As you might imagine, the book struck a particular chord with me and I found my mouth watering as I read. So I made koftas.
I remember eating them in Egpyt but I don't particularly remember what they tasted like, so these stood on their own. I'd planned on having couscous with them but discovered I was out so I made a rice pilaf with dried figs and apricots in chicken broth.
KoftasThanks again for the book, Doc!
1 lb ground lamb
1 ea egg -- lightly beaten
1 ea sm onion -- finely chopped
2 tbsp chopped parsley
1/2 tsp ground cinnamon
1 tsp ground cumin
1 tsp chili powder
2 tsp tumeric
1/2 tsp ground allspice
salt and pepper
Mix all ingredients together by hand until thoroughly mixed.
Shape 1/4 cup of mixture around a skewer to form a flattened sausage shape three to four inches long. Then grill over hot coals for about five minutes per side.
Serve topped with yogurt mixed with lemon juice and crushed garlic.
4 Comments:
Hi!
I would like to invite you to participate in "I Like 'em Spicy!", a fortnightly food event, where all participants have to come up with a spicy recipe using the Star Ingredient (which is different every fortnight)!
The rules are simple:
1. The recipe has to use the Star Ingredient as the base of the dish
2. It has to be SPICY!!
3. Dishes can be of any form you can imagine, appetizers, mains, desserts, drinks...whatever you can come up with!
On the 1st and 15th of every month, I will the post the Star Ingredient and you are expected to email your entries to hookedonheat@gmail.com by the next two weeks.
At the end of the two weeks, I will post all the recipes on a special blog built especially for "I Like 'em Spicy!" so you can all view the fabulous entries!
For further details do drop in "Hooked on Heat", at www.hookedonheat.blogspot.com and join in on the fun!
- Meena
(www.hookedonheat.blogspot.com)
This looks yummy...Love dishes with a middle eastern flavor...mmmm!
I can't believe you lived it Egypt! That must have been an amazing experience. I just got back from a short holiday there and loved it...I had long wanted to see it :)
Hi...this is my first time here, via criteo, and I love your blog. As I read, your words paint a picture in my mind. Have read a couple of recipes like koftas & canapes and think they sound ever so good!
PB,
Thanks for stopping by!
Post a Comment
Links to this post:
Create a Link
<< Home