Lamb Kufte with Cabbage Salad and Ajvar
Some recipes have to stay locked in a chest. The chest to be buried under a tree on an abandoned island and the map to that place to be burned.
2 servings as an entrée
4-6 servings as appetizer
LAMB KUFTE
1 lbs lamb shoulder – finely minced
¼ cup pistachios, pressed in a mortar
½ teaspoon coriander
½ teaspoon cumin
¼ teaspoon cardamom
½ teaspoon paprika
1 clove
Pinch of nutmeg
½ teaspoon freshly ground black pepper
2 shallots, minced
2 tablespoons fresh mint, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon olive oil
CABBAGE SALAD
¼ red cabbage, finely chopped in strips
¼ green cabbage, finely chopped in strips
1 carrot, shredded on stainless steel box grinder
1 stalk celery, finely chopped
1 tablespoon fresh dill, finely minced
1 tablespoon fresh parsley, finely minced
1 teaspoon salt or to taste
2 tablespoons extra virgin olive oil
1 tablespoon apple vinegar
AJVAR – tomato-roasted red peppers spread
2 red bell peppers
1 cup crushed canned tomatoes
½ tablespoon fresh parsley
1 tablespoon sunflower oil
Full recipe is available at the December Issue of MAZA Cooking Journals.
