food fanatic.bookaholic.mommy

Posts tagged ‘Middle Eastern’

Middle Eastern Chicken Kofta Pockets

Kofta Kebabs have been a favorite of my husband’s since he was a little boy growing up in Pakistan.   For those who don’t know kofta are kebabs made of  spiced ground meat.  We make them several times a month in our house….all different varieties. I am constantly on the lookout for new recipes.  I found this recipe in FOOD Everyday magazine.  I tweaked the amounts on the spices a little bit to meet our taste preferences.

The recipe came together fairly easily and is perfect for a weeknight meal.  Give them a try if you are looking for something new to add to your dinner rotation!

Middle Eastern Chicken Kofta Pockets

(adapted from FOOD Everyday magazine)

  • 1 pound ground chicken
  • 2 large egg whites, lightly beaten
  • 1/2 cup plain dried breadcrumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon minced garlic
  • 1 teaspoon coarse salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons olive oil
  • pita pockets, for serving
  • lettuce, sliced tomatoes, and sliced cucumber, for serving

Minted Yogurt Sauce

  • 1 cup plain yogurt
  • 2 tablespoons chopped fresh mint leaves
  • 1 tablespoon fresh lime juice
  • coarse salt
  • ground black pepper
  1. Heat broiler, with rack in highest position.
  2. In a large bowl, combine chicken, egg whites, breadcrumbs, onion, cilantro, garlic, salt, and spices and mix until well blended.
  3. Line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil.
  4. Divide chicken mixture into 8 portions and place on sheet. Shape each into an oval patty and use your hand to flatten slightly. Drizzle 1 tablespoon oil over patties.
  5.  Broil until lightly browned, about 4 minutes. Flip and cook until cooked though, about 4 minutes more.
  6. Yogurt Sauce:  In a small bowl, stir together yogurt, mint and lime juice. Season with salt and pepper.
  7. Serve patties in pita pockets with lettuce, tomato, cucumber, and yogurt sauce.
Advertisements

Lemon & Thyme Couscous

I am not sure if there is anything that much easier to make than cous cous.  Basically it involves boiling water, stirring in some cous cous and removing from heat…waiting a few minutes and then fluffing the cous cous.  That being said, plain old cous cous can be kind of…well…plain.   But it is so simple to add some flavor to cous cous. One way, is to add some ingredients to the water you cook the cous cous in. For this recipe chicken broth, lemon zest and fresh thyme are added.   This cous cous makes a good accompaniment for a chicken stew.

Lemon & Thyme Couscous

(serves 6)

  • 1 1/2 cups water
  • 1 cup chicken broth
  • 1 tablespoon fresh thyme leaves or 1 1/2 teaspoon dry thyme
  • 1 teaspoon freshly grated lemon zest
  • 1 3/4 cups cous cous (about a 3/4 pound box)
  • 1 tablespoon extra-virgin olive oil
  1. In a 2 to 2 1/2 quart heavy saucepan bring water, broth, thyme and zest to a boil.
  2. Stir in couscous.
  3. Cover pan and immediately remove from heat.
  4. Let couscous stand covered, 5 minutes.
  5. Fluff couscous with a fork and stir in oil and salt and pepper to taste.