Kofta

I made a stunning dinner plate last night - it was so beautiful that it felt a shame to be eating it alone! Which is funny because it was largely comprised of leftovers, and also funny because I made and ate it during my one hour dinner break before finishing the day with evening clients. I think I find it so stunning for all the bright colors and the variety, hence the value of leftovers here.

This plate! I was not, for the COVID record, feeling bereft of companionship on this particular day, having spent the weekend with a bevy of beloved people in what turned out to be a rather profound experience of secure attachment, which may also have assisted with the beauty-making here. May we all find nourishment these days, in the multitude of forms that can take, whether we be eating alone or with others. (And may we all get to experience secure attachment. Holy smokes. So much support! Who of us got this? We are all wandering around doing our best, not ever really experiencing the support we needed. Our parents or grandparents either, clearly. I mean, I knew this before, but to actually feel what it is like to have secure guidance and group leadership?! It changes everything.)

So - My dinner plate. The main feature is the kofta, nestled in tahini sauce, accompanied by (leftover) roasted beets and squash with roasted spices. The latter really upped the meal caliber, along with the remains of a simple kale salad. I added a few pickled green tomatoes, some greek yogurt with dried mint, and I roasted a small tomato because one was ripe and red on the counter. :)

If you want to accompany your kofta with some roasted veggies, the highlight of these was that I added some whole cumin and whole coriander when I reheated them in the oven. The toasted spices, plus some dried mint, salt, and fresh ground pepper on top achieved peak deliciousness. Especially dipped in the tahini or the yogurt. 

For the kofta: I did not have parsley, so omitted that and they were still delicious. I include parsley in the recipe below, which is from the cookbook Jerusalem. My version below is modified for just 1 pound of beef (instead of their recipe for half lamb half veal/beef to total 28 ounces), but otherwise sticks to their recipe.

Kofta - serves 3

• 1 pound ground beef (or lamb)
• 1/2 small onion, finely chopped
• 1 clove garlic, minced/crushed
• 3 T toasted pine nuts (I used walnuts and pecans), chopped
• 1/4 c parsley, finely chopped
• 1 jalapeno, finely chopped
• 3/4 tsp cinnamon
• 3/4 tsp allspice
• 1/4 tsp nutmeg
• 3/4 tsp black pepper
• 1 tsp salt

Place all ingredients in a bowl and use your hands to mix everything together well. Shape into torpedo like fingers, about 3 inches long (mine were a bit more squat). Press the mix and compress to ensure each kofta is tight and keeps its shape. Arrange on a plate and chill until ready to cook, up to 1 day.

Preheat oven to 425 degrees and make tahini sauce (recipe follows). Heat 1-2 T avocado or olive oil in a cast iron skillet and sear the kofta, making sure they are not cramped in the pan. Sear them on all sides until brown, about 6 minutes total.  Place in the oven for 2-5 minutes if you want them medium or well done (they will be somewhat rare after the searing). 

Tahini sauce:

• 1/3 c tahini
• 2 T fresh squeezed lemon juice
• 1 T olive oil
• salt
• 1-2 T water
• opt garnish: melted butter, finely chopped parsley, toasted pine nuts, sweet paprika

Mix all ingredients together until smooth. Use enough water to make the consistency a bit runnier than honey. 

To serve: Spoon your tahini sauce onto a plate or serving dish, and lay each kofta on top. If you use butter for the kofta, spoon it over each kofta piece right out of the oven (this is extra tasty!), and top with any garnish. Serve immediately.