Feb 25, 2016, Updated Apr 09, 2024 His idea of homey comfort food is probably split right down the middle between the two cultures’ dishes. In either cuisine, succulent lamb or slow-simmered mutton are the meats of choice. I happen to love it, too. These koftas (which are arabic meatballs, typically oblong, usually grilled) are flavoured with cinnamon, cayenne, garlic, onion and lots of parsley. They’re browned in a hot oven. A quick tahini-lemon sauce is poured over, which emerges bubbly and thickened. Perfect for sopping up with flatbread like Butter Naan, pita, or Turkish Bread. I sprinkled mine with dried pomegranate arils, which are optional, but pretty – I get them at an Indian grocer. You could use fresh, instead, if you like, or just leave them out. A bit of finely diced shallot or red onion on top would replace the red colour for contrast and texture. I’ve shared Koftas with Lemon Cream before, with a terribly lit, god-awful iPhone photo, but I was just desperate to put the recipe into the world. Forgive the image, and trust me that they’re delicious. This version is actually easier, baking them shaves down the workload, and is less messy with sputtering oil. NEXT READING: 37+ Delicious Mediterranean Casserole Recipes
