Lamb kofta and baked feta

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jcam222

Epic Pitmaster
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Jun 13, 2017
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Northeast Ohio
Ok bouncing back strong from the Favorite Chef defeat. Too windy and rainy out for grilling so cooking inside it is. Todays meal is a return to some of my favorite Mediterranean flavors. Baked feta cheese in a rich thick sauce of red peppers, onion, tomato, kalamatta olive and capers, olive oil and spices. Hints of cumin, cardamom, cilantro , cinnamon and clove in the spice profiles. Served on simple cauliflower rice with cilantro and topped with homemade lamb kofta meatball. Much of this was just cooking to taste but I can share the kofta recipe and also directional ideas on the feta dish if interested. I’m not usually a huge feta fan but baked it’s very nice. Gets crispy on the outside and soft in the middle without actually melting. chopsaw chopsaw recognize anything in that meatball pic?
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Interested in your kufteh recipe.As a 100% Armenian those don't look like any kufteh I've seen.

Being that they're made with meat they would be the Poorov variety made with lamb and/or beef with an outer shell of bulger/meat stuffed with the same meat and minced onions for the most basic recipe.

Would really like to see the recipe you use as I think it would make a great stuffing for the outer shell.
 
Interested in your kufteh recipe.As a 100% Armenian those don't look like any kufteh I've seen.

Being that they're made with meat they would be the Poorov variety made with lamb and/or beef with an outer shell of bulger/meat stuffed with the same meat and minced onions for the most basic recipe.

Would really like to see the recipe you use as I think it would make a great stuffing for the outer shell.
I think that while Lebanese kofta and Armenian kufteh share some similarities in flavors they are different in how they are served. The kofta I made into meatballs is often rolled around a kebab skewers and grilled. I’ve bought it in that form in wife’s a few restaurants in Michigan and Toronto. Below is the basic recipe I use. I usually add a little allspice too. Lamb Kofta Ingredients:

½ cup each of almonds and walnuts (can use pine nuts too)
1 ½ small onions
4 ½ cloves minced garlic
1 ½ medium red bell pepper
2 medium jalapenos seeded
¾ cup cilantro
1 tsp cumin
1/3 tsp each cinnamon, cardamom, cloves and pepper
2 ¼ tsp salt
3 lbs. of ground lamb
Chop nuts fine in a food processor and toast lightly in a pan. Cut up and finely mince the rest of the veggies in the food processor. Squeeze as much juice as possible out of them in a fine mesh strainer or use cheesecloth. Mix all ingredients thoroughly with the lamb and refrigerate overnight to let flavors
 
Looks to be another picture-perfect cook to me Jeff, I sit in awe of your culinary creative talents. Like! RAY
 
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Certainly makes for some Pretty food. I love the spice combination of Middle Eastern Cuisine...JJ
 
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Jeff that is just astonishing. Another superb looking meal and world class presentation. As always, outstanding work my friend!!

Robert
 
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