all things food
Garlic Butter Lamb Chops RecipeI have fond memories of my dad cooking lamb chops for the family on his days off. It’s something we enjoyed a couple times a month and something he was really good at cooking. He would grill them, broil them or do a quick…
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Lamb KabobsWe’ve almost reached the end of summer, but we’re not ready to let go quite yet. The weather is still really warm in California, so we’ve been grilling as much as we can! Kabobs have always been high on our list of favorite things to gri…
CLICK HERE FOR THE RECIPEThe pandemic has ushered in an era that has proved to be the hardest time to own and operate a restaurant. But that hasn’t stopped Meymuna Hussein-Cattan and Christian Davis from opening one the same week Mayor Eric Garcetti issued Safer At Home orders…
The pandemic has ushered in an era that has proved to be the hardest time to own and operate a restaurant. But that hasn’t stopped Meymuna Hussein-Cattan and Christian Davis from opening one the same week Mayor Eric Garcetti issued Safer At Home orders for the city of Los Angeles in the third week of March.
At Flavors From Afar’s brick and mortar location in Little Ethiopia (located in L.A.'s Mid-Wilshire district), the menu changes every two weeks, intermittently featuring cuisines from numerous countries: Belize, Guatemala and Venezuela to Egypt, Eritrea, Somalia and Kenya. There’s more behind the menus than variety, however. Each one has a story behind it, and that is the life of a cook who has found a new beginning in the U.S.
It’s been quite a year for businesses in Paris. From the gilets jaunes movement, to the longest transit strike in French history, then a pandemic, they’ve had to tough a lot of things out. One of the troopers has been Dirty Lemon. After a major remodel of a space that formerly held a LED-lit sushi restaurant, I had a night out with friends – Jennifer,…
It’s been quite a year for businesses in Paris. From the gilets jaunes movement, to the longest transit strike in French history, then a pandemic, they’ve had to tough a lot of things out. One of the troopers has been Dirty Lemon. After a major remodel of a space that formerly held a LED-lit sushi restaurant, I had a night out with friends – Jennifer, Jane, and Forest – at Dirty Lemon, tasting and testing some of the cocktails on their menu. And even better, enjoying the food of cheffe/owner Ruba Khoury.
Ruba’s goal was to create a bar and space that was for everyone, but especially women-friendly, something she said was lacking in Paris. The name comes from a bad experience she had with a funky lemon she was served, and ate (with unfortunate results), at a cocktail bar in the Marais. But Ruba knows her stuff. She worked at such esteemed restaurants in Paris at Septime, Yam’Tcha, and Frenchie before creating the menu at Ibrik, which I loved, that reflected her Palestinean heritage and growing up in multicultural Dubai.
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This Lamb kofta recipe is my new obsession right now. I love making this spread because it feels super fresh and light, but it packs a TON of flavor. The leftover Lamb Kofta we have is my favorite to eat the next day cold over a simple salad. Today we put our Lamb Kofta over a bed of rice with some fun accompaniments like shredded lettuce with tomatoes and cucumbers. I also love getting some…
The post Lamb Kofta appeared first on Spoon Fork Bacon.
This Lamb kofta recipe is my new obsession right now. I love making this spread because it feels super fresh and light, but it packs a TON of flavor. The leftover Lamb Kofta we have is my favorite to eat the next day cold over a simple salad.
Today we put our Lamb Kofta over a bed of rice with some fun accompaniments like shredded lettuce with tomatoes and cucumbers. I also love getting some tzatziki in there too if you have it. This is one of those dishes where you can go crazy with the sides / accompaniments because it will probably all taste good with our Lamb Kofta. Use this as an opportunity to clean out your fridge!
♥ Teri
Lamb Kofta is a dish made with ground lamb, lots of flavorful spices, and minced shallots or onions and garlic. It is then shaped by hand onto a skewer then grilled.
Kofta can be made with a variety of protein including beef, chicken or pork. Sometimes a mixture of beef and lamb, or beef, lamb and pork are used. There are also vegetarian and seafood versions of kofta. Today we are using only ground lamb in our Lamb Kofta recipe because we love the texture and flavor.
Lamb Kofta is mostly associated with Middle Eastern cuisine, but the dish is actually found in a lot of different places. It’s not clear where Lamb Kofta specifically originated from. India, and Central Asia are among some of them. The dish varies depending on where it is from. Middle Easters koftas are usually made from lamb.
A lot of people ask if Lamb Koftas are Greek? There is a Greek version of Lamb Kofta. Greek or Balkin versions typically use beef, pork, and lamb together, or just one variety. In India, there are vegetarian versions of kofta prepared with ingredients like potatoes, banana, paneer, or calabash, and most often served with a curry or gravy.
Preparing the lamb skewers to grill is super easy! Here are the steps:
Once you have your lamb skewers formed, cooking the meat is easy! If you are nervous, I would suggest getting a really nice instant read thermometer and checking to make sure your lamb kofta skewers read 160°F.
A lot of you ask: “Can bake lamb kofta?” Yes, you totally can bake lamb kofta.
Preheat oven to 350° F and line two baking sheets with parchment or aluminum foil for eat clean up. Place skewers on baking sheet an inch apart. and bake in the oven for 15 – 20 minutes, or until cooked through.
To make these on your outdoor grill pre-heat the grill to medium high. Cook each skewer on 6 minutes per site or until cooked through.
The best part of this Lamb Kofta recipe are all the accompaniments. I love the fact you can pick and choose from a big plate of delicious sides. My favorite thing to do is to make a Lamb Kofta taco. I wrap the kofta in pita and smoother it with tzatziki, and top it will lettuce, cucumbers, and tomatoes. Here is a list of really delicious pairing suggestions:
If you don’t have skewers, or don’t want to fuss with skewers you can make these into meatballs. Roll them into meatballs and either bake them for about 10 minutes or until cooked through, or you can grill them, just like the skewers!
Use other kinds of lean ground meat – if you don’t like lamb, you can substitute for ground chicken, pork, or beef.
If you are looking for more lamb recipes, try our Lamb Meatballs, Herb Crusted leg of Lamb, or our Spiced Lamb with Roasted Hummus.
The post Lamb Kofta appeared first on Spoon Fork Bacon.
“My dinners at home are startlingly simple,” Marilyn Monroe once said in an interview with Pageant Magazine. “Every night, I stop at the market near my hotel and pick up a steak, lamb chops or some liver, which I broil in the electric oven in my room. …
"My dinners at home are startlingly simple," Marilyn Monroe once said in an interview with Pageant Magazine. "Every night, I stop at the market near my hotel and pick up a steak, lamb chops or some liver, which I broil in the electric oven in my room. I usually eat four or five raw carrots with my meat, and that is all. I must be part rabbit; I never get bored with raw carrots."
I used to resist cooking lamb—maybe because it was never a part of my diet growing up—until I read that interview. I thought to myself: If Marilyn could subsist on the other red meat, then I could too. Surely it must be worthy enough to forgive the raw carrots (which I hate).
Arguably one of the greatest lamb scenes in cinema (is this something people argue about?) comes by way of My Big Fat Greek Wedding, the 2002 rom-com that had a $5 million budget but went on to gross over $240 million.
Protagonist, Toula, is introduci…
Arguably one of the greatest lamb scenes in cinema (is this something people argue about?) comes by way of My Big Fat Greek Wedding, the 2002 rom-com that had a $5 million budget but went on to gross over $240 million.
Protagonist, Toula, is introducing her boyfriend to her family when she has to break the news that he’s a vegetarian. Her aunt is horrified. “What do you mean he don’t eat no meat?” she screams. The room goes silent. But then, her aunt realizes a solution: “That’s okay, that’s okay,” she says, squeezing his cheeks. “I make lamb!”