Kofta Kebabs

Kofta Kebabs are spicy patties made from minced lamb.  Very similar to meatballs, just with a huge amount of spices.    They are popular in both Jewish cultures and non Jewish cultures in the Middle East and through India.  The seasoning creates a perfect aromatic flavor.  I served mine with the most simple salad of tomato, avocado, and red onion drizzled in olive oil and lemon juice. 

I was so close to mixing up the paprika and the red cayenne pepper.  Good thing I double checked.  Those would’ve been some fireballs.  They were delicious directly out of the pan, but after a few minutes of sitting out, waiting for the chef to get home, they dried out a bit.

2 lbs ground lamb
2 slices bread, crumbled (use bread crumbs if you want)
1 tsp coriander
1 tsp cumin
1 tsp paprika
1 tbsp curry powder
pinch turmeric
pinch of cinnamon
1 onion, chopped
4 garlic cloves (use more if you love garlic)
1 egg, beaten
salt and pepper

In a large bowl, mix it together.  You will get messier.  That is the best part of any type of meatball.  Shape into patties.  Whatever size you wish works.  Heat a large nonstick skillet over medium-high heat.

I used a bit of cooking spray to help the patties from not sticking.  Brown 5 minutes each side.  Try not to turn them often or else they will fall apart.  Serve with flatbread and a salad.

In the middle of eating this I was dying for some Tzatziki….or the feta aioli from the lamb burgers would have worked

Feta Aioli
1 tbsp garlic
dash of salt
1/3 cup mayonnaise
1/3 cup crumbled feta
1/4 cup roasted red pepper chopped
2 tsp olive oil.
Combine and mix until smooth

Coming Up Saturday:  Kasha and Mushroom Knishes
Coming Up Saturday:  Rugelach
Coming Up Sunday:  Butternut Squash and Apple Latkes and Pierogies
Coming Up Monday:  Challah Pudding

Coming Up Tuesday:  Blintzes

Happy Hanukkah to all my Jewish (and non-Jewish) Friends!