Saturday, September 7, 2013

Kofta with Zucchini Sauce {Oman}


Inspired by The Global Table Adventure's Kofta with Zucchini Sauce post - from when Sasha and her family traveled by table to Oman - I decided to do a fast and loose version for our own Cooking Around the World Adventure. I varied the ingredients based on what I had in our CSA box and from a friend's garden. One bite in and this dish catapulted to the top of our lists and silence descended around the table as we stuffed our faces and moaned appreciatively. Yes, it is that good.


For the Kofta:
1 pound 96/4 organic, grassfed ground beef
1 T parsley, finely chopped (about a handful)
1 T cilantro, finely chopped
1 T basil, finely chopped
1 t oregano, finely chopped
1 leek, trimmed and chopped
1 t ground cinnamon
1 t ground coriander
1 t ground cumin
freshly ground sea salt
freshly ground pepper
2 T sliced almonds

Mix all of the ingredients together in a large mixing bowl. Knead until all the herbs and spices are evenly distributed. Roll the meat into finger-sized rolls. Let sit while the grill warms. Grill the kofta over medium-high heat. Or, do I as I do, hand it to your family's grill-master and crack open a beer!

For the Zucchini Sauce:
4 medium zucchini, thinly sliced
1 leek, trimmed and thinly sliced
1/3 C olive oil
4-5 tomatoes, cubed
crushed red chili, to taste
2 T parsley, finely chopped
2 T cilantro, finely chopped
2 T basil, finely chopped
2 t oregano, finely chopped
1 T peach balsamic vinegar
freshly ground sea salt
freshly ground pepper

Saute the zucchini and leek in olive oil until slightly browned. Add in the chili flakes, herbs, diced tomatoes, salt and pepper. Simmer uncovered for just ten minutes.

To serve...spoon the zucchini sauce onto a plate. Top it with the kofta. Serve with flatbread.

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