Lamb Köfte

Lamb Köfte

Whole foods had ground lamb on sale last week so we bought 2 pounds and froze in 1 pound packages. Our original intent was to make Gyros or as Lyn calls it Lambie Pie  but then she saw this Gojee.com, so we cut this recipe in half and had a delightful meal. The original recipe is from Mehan’s Kitchen. We enjoyed this and I can’t wait to make again making a few adjustmetns to the spice amounts to our likings.

Yogurt tahini

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  • 1 cup yogurt (I used Greek)
  • 2 T tahini
  • 1 T fresh lemon juice
  • pinch of salt

Mix this all together and set aside to come to room temperature

Ingredients

Steve note to me remember I cut this recipe in half made 9 meatballs

Kofte

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  • 2 lbs ground lamb
  • 1 egg, beaten
  • 1/2 c fresh, chopped mint
  • 1/4 c coarsely grated onion (this was messy)
  • 6 garlic cloves, pressed (original recipe called for 4)
  • 3 T paprika
  • 1 T ground cumin
  • 1 1/2 t kosher salt
  • 1 t freshly ground pepper
  • 1/2 cayenne pepper
  • 1 chopped green chili (optional)

 Caramelized Onions

  • 1 1/2 – 2 large onions, cut in half and sliced

 Muhammara

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  • 1/2 c finely chopped, drained roasted red peppers from jar
  • 1/2 c water
  • 2 T pomegranate molasses
  • 1 T freshly chopped flat leaf parsley

 

How

In large pan (I used a cast iron skillet) heat up some olive oil and sautee onions on medium-low (salt, pepper) and allow to caramelize, this should take about 40 minutes.

While this is cooking down combine all ingredients for the kofte in a large stainless steel bowl and form meatballs (however large you want, I made 20).  Place formed meatballs on pan (line it with something disposable).

Remove onions from skillet, place in a small serving bowl and set aside, next to the tahini yogurt.

Heat up oil in the same skillet on medium and in two batches cook the meatballs, turning them over halfway through the cooking process (about 15 minutes total).  Steve Note I found on my second batch  that more turning came out with a more evenly browned/ cook meatball. Let meatballs rest on clean pan and cover with foil.  Steve note I might try flatten the meatballs slightly making cooking a little easier.

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In the same skillet (don’t worry about cleaning it) sautee the chopped red peppers on medium high for a few minutes.  Pour in water, and then molasses and allow to reduce for about 5 minutes or so (It will start to glisten and get thick).  Toss in parsley.

Spoon out mixture into a small bowl and place next to the onions and tahini.  Toast up some bread, throw on some meatballs, spoon over some tahini, onions and muhammara and enjoy.

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Mehan's Kitchen

Mehan’s Kitchen

Related

Pomegranate-Glazed Lamb with Carrots and Parsnips Stevesacooking.com

Paprika Roast leg of Lamb Stevesacooking.com

Acorn squash ground lamb and kale  Stevesacooking.com

Roast leg of lamb lemon garlic and rosemary Stevesacooking.com

More lamb reciepes from Stevesacooking

 

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Reality check

Reality check

I am trying to see how I am doing, so far just a few comments not that I expected hundreds this early on or ever, and I am just overwhelmed that I have 67 followers between Facebook and my blog I could not imagine when I began that anyone would be interested in what I cook or write about.

I am learning things everyday about writing recipes, taking pictures, cropping pictures the list goes on….

I need your help.

What I am looking for is how am I doing, any suggestions, what might you like to see, what improvements would you suggests, what should I stop doing? I have so many recipes that I don’t prepare any more but they were/are good, should I share those? I could go on but I won’t….

I am asking is that if possible, would you could you make the comments on the blog site not Facebook, I know it’s an extra click and wait but hey it’s for a friend right. Use the comment section at bottom of recipe and let me know what you think. Exchange ideas to try. Rate the dish if you tried it, there is the “Rate this” section below the Title then others might think to try.

But most importantly I encourage you to enjoy cooking and eating and watching for that smile on someone’s face when they take the first bite and shake their head.

Thanks so much!

Flank Steak Stir-Fry with Asparagus, Red Bell Peppers and Caramelized Onions

My wife came up to me with that smile and this recipe in her hand as I was entering in the Herb Rub Flank Steak and said guess what you’re trying tomorrow. Tomorrow came and it was the football wild card playoffs games and I kept saying in a minute, when she asked should we let the meat come to room temperature I jumped on the suggestion agreeing hole heartedly and quickly jumped back into my chair. It was NY and the game was boring but it was the playoffs. Anyway I soon heard the wok going and dishes rattling and soon she stood beside me with a huge smile and a nice aroma, the food smelt nice too. For our taste, we both thought it needed a little more spice, kick, heat but not sure at what point to add it. She sprinkled some red pepper flakes on after but just did not give the results we like.

Flank Steak Stir-Fry with Asparagus, Red Bell Peppers and Caramelized Onions

Servings: 4

Dish: Main Dishes

Date added: 2006-10-16

Recipe number: 69

Recipe By:

Laura Giannatempo

Courtesy of Sustainable Table ®

Description:

Do not be fooled by the long list of ingredients. This recipe is very easy and incredibly tasty, inspired by the sharp, tangy flavors of Asian cooking. A wok would be ideal, but a good skillet or sauté pan will do the trick.

Ingredients:

For the Marinade:

  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch

Note: We thought maybe adding some crushed red pepper flakes to this but think it might be too much since we like to marinate a lot longer than suggested. We are the overnight marinate believers.

  • 1lb flank steak
  • 2-3 tablespoons peanut oil
  • 1 sweet organic onion
  • ½ pound locally grown asparagus
  • 1 red bell pepper
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • ½ cup free-range chicken or vegetable stock
  • 1 tablespoon cornstarch dissolved in 3 tablespoons of water
  • Optional  a pinch or two of crushed red peppers (1/4 to ½ tsp. or more)

Directions:

1. Trim the excess fat and cut the flank steak in small, bite-size pieces. Combine the ingredients for the marinade and let the beef marinate for at least 20 minutes. We like overnight marinating.

2. Meanwhile, cut the onions in thin slices. The bell peppers should be seeded, deprived of the inside white spine and cut in 1-inch slices. Cut the tougher ends of the asparagus and slice them on the diagonal into 2-inch long pieces.

3. Bring a medium pan of water to a boil, reduce to a simmer and throw the asparagus in for about 2 or 3 minutes. Drain them, run them under cold water and dry them.

4. In a wok or sauté pan over a high flame, heat 1 tablespoon of the oil. Add the marinated beef strips, making sure it makes a nice sizzling sound. Once the meat is nicely browned on the outside, but still tender in the middle, about 2-3 minutes depending on the size, take it out and set it aside on a plate. You may need to sear the beef in two batches if your wok is not big enough.

Note: Now this is where we think the heat might work in the oil as it is heating up. Add crushed red pepper to the oil as it heats up. Stand back and have the exhaust fan on. A pinch or two depending on your taste.

5. Add 1 more tablespoon of the oil, and briefly stir-fry the asparagus for 3-4 minutes at medium-high heat. Set the asparagus aside and keep warm.

6. Add another tablespoon of oil, if necessary, and add the onions. Toss and turn until they have a nice golden brown color, 7 to 10 minutes. Add the peppers and stir until softened, about 4-5 minutes. Add sugar and vinegar, and cook for a few more minutes until the onions begin to caramelize.

7. Add the stock and bring to a simmer cooking for another 2 minutes to reduce the liquid. Add the cornstarch and water mixture if you want a thicker sauce.

8. Return the beef and the asparagus to the pan and stir for another minute or so to amalgamate the flavors. Serve immediately with some white or brown rice.

Tips:

Serve this dish with plain white or brown rice.

Beef Brisket with Caramelized Onions and Merlot Sauce

Again another brisket recipe this one was sent to us by Missi, my pseudo adopted daughter, back when she was trying meat again. We tried a few times then moved on to others but it is well worth mentioning. Thanks you Missi and Williams-Sonoma.

 

Beef Brisket with Caramelized Onions and Merlot Sauce

A hearty entrée for a Passover meal, this brisket tastes even better when it’s cooked a day in advance. Cut the cold meat into thin slices and reheat just before serving.

Ingredients:

  • 1 first or flat-cut brisket, 4 to 5 lb.
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 1 1/2 cups chopped yellow onion
  • 1/2 cup diced carrot
  • 2 garlic cloves, finely chopped
  • 1 can (28 oz.) plum tomatoes, with juices
  • 2 cups Merlot or other full-bodied red wine
  • 1 bay leaf
  • For the caramelized onions:
  • 2 Tbs. olive oil
  • 3 cups thinly sliced sweet onions such as Vidalia
  • Salt and freshly ground pepper, to taste
  • 1/2 cup pitted dried cherries

 

Directions:

Preheat an oven to 325°F.

Season the brisket on all sides with salt and pepper. In a Dutch oven or a large, wide ovenproof pan with a tight-fitting lid, warm the olive oil over medium-high heat. Add the brisket and brown well on both sides, about 6 minutes total. Transfer to a plate. Add the onion and carrot to the pan and sauté until golden, about 5 minutes. Add the garlic and sauté until softened, about 1 minute. Add the tomatoes and juices, 1 cup of the wine and the bay leaf. Mix well and bring to a boil. Return the brisket to the pan, cover and place in the oven.

Cook, basting occasionally with the pan juices, until the brisket is fork tender, about 3 hours. Remove from the oven and let cool in the juices. Carefully lift the brisket from the juices and transfer it to a deep platter. Cover with aluminum foil and refrigerate until cold, at least 2 hours or up to overnight. Let the pan juices cool, then pass through a food mill or press through a sieve into a bowl. Discard the solids and refrigerate the juices until ready to use.

Just before serving, preheat the oven to 350°F.

Cut the brisket across the grain into thin slices. Arrange the slices, slightly overlapping, on an ovenproof serving platter. Cover with aluminum foil and place in the oven for 15 minutes to heat through.

Meanwhile, cook the onions: In a large fry pan over medium-low heat, warm the olive oil. Add the onions and sauté, stirring often, until golden brown, about 20 minutes. Season with salt and pepper. While the onions are cooking, pour the remaining 1 cup wine into a saucepan over high heat. Add 1/4 cup of the dried cherries and bring to a boil. Boil until reduced by half, about 5 minutes. Stir in the pureed brisket juices and return to a boil. Season with salt and pepper.

To serve, remove the brisket from the oven. Pour the sauce evenly over the top. Top with the caramelized onions and the remaining 1/4 cup dried cherries. Serve immediately.

Serves 8.

Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).