cloves garlic – Aubrey About Town

KEFTE (kofta)

AAT — Sat, 09 Jan 2021 05:27:05 +0000

These delicious ‘meatballs’ are easily customizable; traditionally made of minced lamb, a combination of lamb & beef, just beef, and even chicken, this delightfully spiced meaty appetizer (meza) is always welcome. Try accompanied by Tzatziki Dip or Classic Hummus, sliced onions, crumbled feta, and lots of fresh pita! Make them a main dish, and serve over Lebanese Rice Pilaf.

Kefte (kofta) ingredients
Shaped kefte ‘meatballs’
Kefte Pita Sandwich served with Tabbouleh

KEFTE (kofta)

Try serving kefte in toasted pita pockets lined with hummus, and stuffed with your favorite fillings like sliced cucumber & tomato, kalamata olives, feta, sliced red onion, alfalfa sprouts, and avocado topped with tzatziki or your favorite Italian vinaigrette.

CourseAppetizers, Dinner, Hors d'oeuvre, Meats
CuisineGreek, Lamb, Middle Eastern, Turkish
KeywordGreek Food, Kefte, Kofta

Servings27 pieces

Prep Time10 mins

Cook Time8 mins

Ingredients

1-1/2lbs ground beef or lambor a combination of both
1/2cup white oniongrated (or 1 small onion)
1/3cup tahini
2tsp cloves garlicground to a paste with 1kosher salt
1/2tsp ground cinnamon
1/2tsp cumin
2tbsp fresh lemon juice

Instructions

Preheat oven to 400 degrees.
Line a 1/2 sheet pan with aluminum foil, fit with a rack.
Peel and chop 2 cloves of garlic, top with 1 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste.
On a box grater, grate one small onion, retain with juice.
In a large bowl, combine ground beef (and/or ground lamb), tahini, grated onion, lemon juice, garlic-salt paste, cinnamon, and cumin.
With impeccably-clean hands, knead meat and spice mixture together until thoroughly combined.
Divide meat mixture into 27 one ounce balls. Roll balls into a 2-1/2 inch “cigars” and place on rack.
Bake in preheated 400 degrees oven for 8 to 10 minutes or until just pink in the center when pierced with a small knife. (Or desired doneness)

Tzatziki

AAT — Fri, 08 Jan 2021 11:42:23 +0000

Originating in Turkey during the Ottoman Empire, tzatziki, a cucumber-yogurt dip has become a traditional favorite in Greece, and throughout Southeastern Europe, and the Middle East.

Grating English (seedless) cucumber
Squeezing liquid from grated cucumber

Tzatziki

Incredibly zesty, tzatziki is traditionally served as a dip for pita & flatbreads, chips & crudités, sandwiches, and with roast lamb, and on fish & steamed vegetables.

Ingredients

1pint Greek yogurt
1/2cup English cucumbershredded (about half a cucumber)
1/4cup fresh dill weedminced (or 1 tsp dried dill)
2tsp cloves garlicground to a paste with 1/2salt
1tbsp lemon juice
1/4tsp ground white pepper
1tbsp extra virgin olive oil

Instructions

Against a box grater, grate cucumber into a bowl.
With clean hands, strongly squeeze shredded cucumber to release all the liquid. Place pressed cucumber into a medium-sized bowl. Discard (or drink) cucumber juice.
Peel and chop 2 cloves of garlic, top with 1/2 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste, add to the shredded cucumber.
To the cucumber-garlic mixture, mix in Greek yogurt, minced (or dried) dill, lemon juice, olive oil, and ground white pepper.
Taste, and adjust salt if necessary.
Refrigerate at least 1 hour before serving.

Tabbouleh

AAT — Fri, 08 Jan 2021 10:43:43 +0000

This classic Lebanese parsley & bulgar salad has been enjoyed throughout the Middle East since the Middle Ages. With its refreshing and zesty taste, it remains a favorite today, and is now enjoyed around the world.

Soaking bulgar, Minced vegetables
Making a garlic & salt paste

Tabbouleh

Tabbouleh is the perfect accompaniment to richly seasoned & grilled meats, like lamb, mutton, kefte (kofta) and chicken. Or as a side to your favorite sandwich. Add bay shrimp or crabmeat for an outstanding stand alone seafood salad (see Notes below.)

Servings12 servings

Prep Time15 mins

Cook Time35 mins

Passive Time1 hour

Ingredients

3cups curly-leaf parsleywashed & trimmed of stems, and mince (flat-leaf/Italian is not suggested here)
1-1/2cups English cucumberpeeled & diced
1-1/2cups tomatodiced
1cup fresh mintminced
1cup red oniondiced
1cup scallionssliced
3/4cup red bulgar(burghul, medium #2)
1/2cup lemon juiceapprox. 3 lemons
1/3cup extra virgin olive oil
2tsp cloves garlicground to a paste with 1/2salt
1tsp sea salt
1/4tsp ground black pepper
6cups waterfor boiling

Instructions

To Prepare Tabbouleh

Boil 6 cups water with 1 tsp sea salt.
While the salted water comes to a boil, rinse red bulgar with cold water 5 times, or until water runs clear. To rinse, place bulgar in a medium-sized bowl, place under faucet, and cover with water, stir bulgar through water, slowly pour water out, leaving bulgar at the bottom of the bowl, repeat 4 more times, or until water runs clear. Leave rinsed bulgar in bowl, set aside until the water has come to a boil.
Pour boiling water over rinsed bulgar, stir to distribute, cover bowl with a plate or plastic wrap, and let sit 35 minutes.
In the meantime, prepare the Tabbouleh Dressing, and prep the vegetables - dice the cucumber, tomato, and onion, and slice the scallions. Add to a large bowl, and set aside.
In the bowl of a food processor, pulse the curly-leaf parsley and fresh mint for 30 seconds to a semi-course mince, add to the diced vegetables, toss with Tabbouleh Dressing.
Strain cooked bulgar through a fine sieve, pressing with clean hands or a large wooden spoon, add strained bulgar to the parsley-vegetable mixture. Toss well to distribute.
Cover tabbouleh with plastic wrap, and refrigerate for at least 1 hour (up to 24 hours) to marinate. Serve chilled or room temperature.

Prepare Tabbouleh Dressing

Peel and chop 2 cloves of garlic, top with 1/2 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste, add to a small bowl. Mix in lemon juice, olive oil, and ground black pepper, mix well.
Pour over prepared vegetables as stated in Step 5 in the Prepare Tabbouleh instructions above.

Recipe Notes

Red Bulgar (burghul) is made from the cracked parboiled groats of durum wheat, and is often used in Middle Eastern cuisine, and can be found in Middle Eastern markets, specialty stores, and online. I use Ziyad brand ‘Red Burghul Medium #2’. You may find it HERE.

Tabbouleh Seafood Salad

For a delicious seafood salad:

Prepare Tabbouleh recipe above.

Fold in 2 large cubed (and slightly firm) avocados, 1/2 lb. tiny cooked bay shrimps, 1/2 lb. cooked lump crabmeat, 1/3 lb. cooked & shelled mussels. (All available at the fish counter), toss and serve over whole butter or iceberg lettuce leaves. Serves 12.