Lamb kofta and baked feta

[jcam222]

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 recognize anything in that meatball pic?

 

[motocrash]

Wow man, salivating here.

 

[normanaj]

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.

 

[chopsaw]

Jeff , that's a good lookin meal bud . Nice work as always .

. chopsaw chopsaw recognize anything in that meatball pic?

Meatballs ? Lol . Boards taking on some nice color . Hope you're enjoying it . Meatballs look great .

 

[jcam222]

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

 

[sawhorseray]

Looks to be another picture-perfect cook to me Jeff, I sit in awe of your culinary creative talents. Like! RAY

 

[Wurstmeister]

Outstanding looking meal Jeff. Definitely adding this to my recipe must do list. Thanks for sharing the meal and your recipe.

 

[chef jimmyj]

Certainly makes for some Pretty food. I love the spice combination of Middle Eastern Cuisine...JJ

 

[Steve H]

Outstanding Jeff. And those judges must have been blind.

 

[xray]

Your lamb kofta looks great Jeff!

 

[JLeonard]

Man that looks almost too pretty to eat.....ALMOST I say!
Jim

 

[SmokinVOLfan]

Every time I see a Jeff post the first thing that comes to mind...


Beautiful presentation and I bet it was out of this world good. Love me some lamb. Thanks for sharing the recipe as well!

 

[tx smoker]

Jeff that is just astonishing. Another superb looking meal and world class presentation. As always, outstanding work my friend!!

Robert