Kofte and Tzatziki

A funny thing about lamb: it is best paired with things that, by rights, should make for a disgusting combination.  Take lamb + mint jelly, for example: props to whoever thought up that improbable combination, which is now a classic flavor pairing in the vein of apple pie + cheese (or at least in New England, where I was raised, where the saying went: “apple pie without the cheese is like a kiss without the squeeze”).

Yogurt is another strange-sounding combination with lamb – and yet, I find it totally irresistable.  Particularly when the yogurt is in the form of tzatziki (greek) or mast-o-khiar (persian) – a fresh, tangy, garlicky dip/spread/sauce that, quite honestly, I could eat with a spoon, all by itself, for days.

You have to be careful with this stuff.  Its garlicky goodness has a way of disappearing with itinerant pita bread, or traipsing off alongside other proteins, like a simple grilled fish or chicken. But I like it best paired with lamb – and these kofte are light and tender, owing to a substantial amount of bulghur wheat in the mix.  It’s a trick of one of my perennial favorites, Mark Bittman, who deftly uses grains to reduce the amount of meat we eat, without sacrificing flavor.  The result is a meal that is, improbably, simultaneously rich AND light – almost as unlikely as the combination of lamb and yogurt in the first place!

Tzatziki
serves 4, as a side

1 cup greek yogurt*
1/2 cup sour cream
1 cucumber, peeled, seeded and shredded, and squeezed to release all excess water
2 cloves garlic, finely minced
2 Tbsp extra virgin olive oil
1 Tbsp cane vinegar
1 tsp salt (and more to taste)
black pepper to taste

mix the ingredients, and let sit for 5-10 minutes before serving.

* to make 1 cup of greek yogurt, line a sieve with cheesecloth, add 2 cups of plain low-fat yogurt, put the sieve in a shallow dish (to collect the liquid) and let sit in the refrigerator for 12-24 hours, emptying the liquid occasionally. Voilà!

Kofte (adapted from Mark Bittman, How to Cook Everything)
serves 2-4

1/2 lb ground lamb (Loshusan in Barbican usually carries local ground lamb)
1 small onion, diced fine
1 clove garlic, minced
1 cup cooked bulghur
1 egg, beaten
pinch cayenne
1/2 tsp cumin

Mix ingredients together, and form into small patties.



Pan fry over medium-high heat in a little olive oil for about 15 – 20 mins, flipping about halfway through, until nicely browned on both sides, and cooked to desired doneness.  Serve with tzatziki, above.

One Response to “Kofte and Tzatziki”

  1. Kinshasa writes:

    Also in same vein of improbable discoveries: “(avocado) pear and bulla” & “ackee & rice”…never tried the former, but Jamaicans swear by it…and the latter, I thank my Citibank peeps for the introduction. Apple pie & what kind of cheeeeeeeeese? Nuh sure ’bout that one y’know Nyamist.

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