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Sumac

Beef, Dinner, Lactose Free, Recipes

Beef Kofta with Tahini Sauce

March 27, 2018

Grilled Kofta

I don’t recall where I got the inspiration for these delicious Middle Eastern kebabs.  I’m always looking out for new recipes so it was probably in a magazine or surfing the internet.  In any case, grilled kofta is now one of my favorite dishes.  And, always a plus, they are really quite easy to put together.  Kofta consists of minced meat, usually lamb or beef that is well-spiced and very savory. The meat can be made into patties or meatballs, or put on skewers and grilled above a hot fire.

Kofta Spice Mixture

When I mention well-spiced, I don’t mean spicy hot, but exceptionally flavorful.  Ground coriander, sumac, cinnamon, turmeric, cumin all contribute to making the finished kebab one that is so tasty and well seasoned.

Parsley, Onion, Mint, Bulgur

Many recipes call for grating the onion however I enjoy seeing the little bits of finely minced onion in the meat mixture along with the bulgur and fresh herbs.

Kofta Meat Mixture on Skewers

The first few times we grilled the meat on wide wooden skewers. The only downside is that the skewers burn quickly though a foil shield does help.  Since this recipe will now be on our regular rotation list, we splurged and purchased wide metal skewers through Amazon.  The stainless steel skewers are 5/8″ wide which helps to keep the meat from “spinning” as they cook.  If you use wooden skewers, use flat, wide ones.  I also feel that wrapping the meat around the skewer and pinching it together at the seam, rather than poking the skewer into the meat, helps to keep the meat from loosening up when grilling.

Grilling Kofta

Notice the kofta are not placed directly on the grill surface but suspended just above the grates.  I learned this technique from Homa’s Persian Mama blog. Apparently this mimics the traditional technique of cooking the skewered meat over an open fire. My husband bought 2 stainless steel pipes from the hardware store that fit perfectly on the grill grates.  The pipes and new metal skewers were made for one another as you can see above.  I noticed that many recipes call for grilling the kofta directly on the grates so feel free to do just that if you don’t have the tools to cook the kofta as we did.  Just watch them closely so they don’t burn.

Grilled Kofta

The kofta are always so juicy even when using lean ground sirloin.  Lots of minced onion, a bit of bulgur and an egg keep the meat perfectly moist.

Tahini Sauce

Serve a simple tahini sauce with your grilled kofta.  Stuff the kofta along with crunchy cucumbers and fresh mint into a warm pita and drizzle in some tahini sauce.

Pita Bread

I made some fresh pitas one morning to go along with the kofta.  Homemade pitas are so much fresher than the ones I find at the market on Maui.  But in a pinch, store-bought pitas are fine once warmed up.

Grilled Kofta

Kofta in Pita Bread

Beef Kofta with Tahini Sauce
 
Author:
Serves: 4
Ingredients
  • For the Kofta
  • 1 pound ground sirloin or lean ground beef
  • ¼ cup soaked bulgur (soak bulgur in hot water for 30 minutes, drain well, measure ¼ cup)
  • ½ cup very finely minced onion
  • 1 medium garlic clove finely minced
  • 1 large egg lightly beaten
  • ¼ cup finely chopped parsley
  • 2 tablespoons finely chopped fresh mint
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper (more if you want a spicy kofta)
  • ½ teaspoon ground coriander
  • ½ teaspoon ground sumac (optional)
  • 1½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • For the Tahini Sauce
  • 6 tablespoons well-stirred tahini
  • 6 tablespoons fresh lemon juice
  • 4 tablespoons sour cream
  • 2 teaspoons water
  • ½ teaspoon kosher salt
  • dash of cayenne pepper
  • ⅛ - ¼ teaspoon finely minced garlic
  • 1 teaspoon finely chopped parsley
  • 1 teaspoon finely chopped mint
  • sumac or cayenne for topping (optional)
Preparation
  1. If using wooden skewers, soak 8 in water for 30 minutes.
  2. Mix all ingredients together for tahini sauce. If it is too thick add a bit of water to thin it out. Refrigerate until ready to use.
  3. Combine all of the kofta ingredients in a large bowl. Mix gently to combine all ingredients.
  4. Divide mixture in 8 equal portions. Shape each piece into a 5-inch sausage shape and flatten until 2-inches wide and about ½-inch thick. Press skewer into the center forming meat around the skewer. Pinch seams together and firmly reshape the meat to ensure it fits snugly on the skewer. Shape the meat so that it is flat rather than round. Using your thumb and index finger make indentations in the meat every inch from top to bottom. The ridges in the meat help it to cook evenly and quickly.
  5. When you are ready to grill the kofta, heat the gas grill to high. Grill the kofta suspended above the grates for 3 minutes, then turn over and continue to grill until cooked through. Check the kofta now and then when grilling to ensure they are not burning, turning as needed.
  6. Serve kofta with warm pita bread or saffron rice along with diced cucumbers, tomatoes, red onion, assorted olives, shredded lettuce, fresh mint and tahini sauce.

Chicken, Dinner, Lactose Free, Recipes

Middle Eastern Herb & Garlic Chicken

July 11, 2017

Middle Eastern Herb & Garlic Chicken

Once upon a time, I thought the only part of the chicken worthy of my attention was the breast.  However, I have since learned that there’s something to be said about chicken thighs and how moist and tender they remain after cooking.  This herby, garlicky grilled chicken is a perfect example.  It doesn’t hurt either, that it marinates in olive oil, lemon juice, garlic and lots of herbs for a few hours rendering it even moister.  It’s a quick and delicious meal, and because the thighs are boneless, they cook quickly on high heat and that gives it a nice char and extra flavor.

Fresh Herbs from the Garden

Our garden has seen tomatoes, cucumbers and peppers come and go with the seasons however the herbs are true blue.  They tolerate the hot weather we have and rarely do they get bothered by disease or pesky insects.

Ground Sumac

The sumac bush grows in the Middle East where the berries are dried and crushed and used in numerous dishes.  It has a lemony tart flavor that goes well in salad dressings, kabobs and rice dishes. It is a main ingredient in one of my favorite spice blends, za’atar.  I had never heard of it until a few years ago but now I see it frequently used both by chefs and home cooks.

Middle Eastern Herb & Garlic Chicken

This recipe comes from Melissa Clark at the New York Times.  She serves the chicken with a yogurt sauce that adds a creamy tanginess and compliments the chicken perfectly.

Middle Eastern Herb & Garlic Chicken Sandwich

Some of the leftover chicken was sliced and used in a sandwich with a little melted cheese.  It’s a good recipe to double so that you have leftovers for the next few days.  Use it in salads, stuffed in pita bread, or in sandwich as I did.

Middle Eastern Herb & Garlic Chicken

Middle Eastern Herb & Garlic Chicken
 
Adapted from Melissa Clark's recipe
Author:
Serves: 4
Ingredients
  • 6 boneless skinless chicken thighs (about 1½ - 1¾ pounds)
  • 4 medium garlic cloves, grated on a Microplane or minced finely, divided (reserve ½ teaspoon for yogurt sauce)
  • juice and zest of 2 lemons (more for the marinade if the lemons are very small and if you prefer a more tangy marinade)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh mint
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh marjoram (or oregano)
  • 1½ teaspoons kosher salt
  • 1 tablespoon sesame seeds + extra for yogurt sauce
  • ¾ teaspoon sumac (optional)
  • 1 6 ounce container whole milk plain yogurt
Preparation
  1. Trim chicken thighs and combine with garlic (reserve ½ teaspoon for yogurt sauce), zest and juice of 1 lemon, olive oil, parsley, mint, thyme, marjoram, salt, sesame seeds and sumac (I use a Ziploc bag). Marinate the chicken in the refrigerator for 6 - 8 hours.
  2. Heat your grill and cook chicken over high heat until charred in spots, about 4 - 6 minutes. Flip pieces and continue grilling until just cooked through, another 4 minutes or so.
  3. While the chicken is cooking, combine yogurt with ½ teaspoon reserved garlic, lemon zest & juice. Season to taste with salt and freshly ground pepper. Sprinkle sesame seeds over the top. Serve chicken with yogurt sauce on the side.

 

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