Skip to main content

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.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas