Jan 08, 2015 We’d go nuts over the “mixed grill” platters – with skewered lamb filet, tender chicken cubes, lime-y prawns and these minced lamb kofta that were my absolute favourite. Every restaurant had its own version, so I took my favourite elements from each of them to create one I love – lots of fresh herbs, warm spices, a bit of heat, a bit sweetness and texture from the currants and almonds. I served mine with a lemon cream, which was delicious – but hummus is the typical accompaniment (I just got kinda tired of it). Serve the kofta on a platter with warmed pita bread on the side as well as an assortment of vegetables (radishes, cucumber, charred tomatoes and leafy greens are the usual suspects) and pickles. PS. fellow food bloggers must be able to sympathize – you know when you’ve made something really incredible, but everyone is totally starving, the sun has set, and you only have time for one quick iPhone snapshot by artificial light before the hungry toddler loses it, then once the food is eaten you realize it wasn’t even in focus? I think I should start a series called “just dinner”: it’ll have just one photo. And it might be blurry. That’d really take the pressure off. 🙂
