Sunday, July 01, 2007
Ground Lamb Kebabs with Saffron Rice and Hummus
Spiced but simple, fresh and savory, I love the delicious variety of Mediterranean cuisines, but something I always order if it appears on the menu is Lamb Kofta (various spelling) Kebabs, or ground lamb kebabs. Whether with a pita, with rice, with hummus, a salad or just plain, I can't get enough.
This is my first attempt at making them at home and it was so simple and the results so successful this recipe will be made again and again. For anyone who isn't sure they like lamb, this fresh herbs in this recipe balance any gaminess.
I served them atop a bed of saffron rice with a side of hummus and a simple green salad with cucumbers and an oil-and-vinegar dressing. A Syrah or a Pinotage is a nice wine to pair with this - I had it with a Pinotage.
Ground Lamb Kebab with Saffron Rice and Hummus:
1 lb ground lamb
1/2 c fresh breadcrumbs
1 large shallot, minced finely
1/2 c chopped fresh herbs (parsley, mint and cilantro)
Salt and Pepper
Mix all ingredients just until blended, don't overwork meat. Form long, thin kebabs around wooden (pre-soak to prevent burning) skewers. Grill, turning, until brown on all sides and just cooked through.
1 c jasmine rice
2.5 c chicken broth
Pinch of saffron (3-4 threads soaked in water for an hour or so)
1/2 c golden raisins
1/4 c chopped fresh parsley
Bring broth to a boil, add saffron and rice, stir and reduce to low simmer. Cook for 10-12 minutes, stirring once. Turn off heat, let stand for 5 minutes. Fluff with a fork and add raisins and parsley. Serve.
1 can drained and rinsed chickpeas
1/4 c tahini (paste of ground sesame seeds, look in health food stores)
1 clove garlic
1 tbs olive oil
Pinch salt (not traditional, but I also added a touch of honey - my garlic was strong and a little bitter)
Water as needed for consistency
Blend all ingredients in a food processor, adding enough water to allow for blending and to achieve desired consistency. Serve drizled with olive oil and a pinch of paprika for color with warm pita bread on the side.