Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Chicken-Zucchini Kofte

Good Pre-bakeI’m slowly peeling away the “must-try-this” post-it notes littering my copy of “Jerusalem,” this year’s popular cookbook featuring Yotam Ottolenghi and Sami Tamimi’s take on their native cuisine. One of those post-its has been waiting patiently on the book’s “Turkey Zucchini Burgers” a recipe that’s won the praises of my “Jerusalem”-loving mother. I’m not a huge fan of turkey, so I had other plans for trying this one out. I wanted to turn these into chicken kofte.

I first discovered chicken kofte at my favorite LA restaurant, Carousel, where my Mediterranean culinary journey first began. I’ve spent years trying to re-create their fattoush salad (and I finally did! Check it out.). I’m still trying to figure out how to make hummus as creamy and tangy as theirs. And their chicken kofte kebab serve as a perfect complement to both. The kofte kebabs are simple – ground chicken, spices, and herbs are shaped onto a skewer, cooked to perfection, then served with rice pilaf and roasted tomato. The kebabs themselves are more of a main than a mezze, so I turned Ottolenghi’s recipe into simple kofte – small meatballs or oblong patties found as traditional mezze throughout the Middle East, South Asia, and the Balkans. Adapted from Ottolenghi’s recipe, the resulting kofte are spicy and herbaceous, pairing beautifully with any salad or dip. Serve them with Perfected Fattoush SaladBaba Ghanoush, and/or Spinach Fatayer. –jaime

P.S. Love Ottolenghi? Check out our other Ottolenghi-inspired recipes here.

Ingredients
1 pound ground chicken
1 large zucchini, coarsely grated (a little less than 2 cups)
3 green onions, thinly sliced
1 large egg
2 tablespoons chopped mint
2 tablespoons chopped cilantro
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
6 tablespoons olive oil
1 tablespoon sumac (optional)

Directions
1. Preheat oven to 425 degrees.

2. Combine all of the ingredients except for the oil (ground chicken through cayenne pepper) in a large bowl. Mix thoroughly with your hands.

3. Heat half of the oil in a large frying pan on medium-high until hot. While the oil is heating, start to shape the kofte. The chicken mixture should yield around 16 kofte, so draw a cross in the meat with your finger, separating it into quarters. Then turn each quarter into four kofte. Use your hands to roll each kofte into an oblong or meatball shape.

4. When the oil is hot, place 4-8 kofte in your pan at a time, depending on the size. You don’t want them touching. If you end up putting in less than 8 at a time, you’ll need to use a little more oil later, which is fine. Cook each batch for around 3-4 minutes on each side. The purpose is simply to sear the kofte and make them golden brown, not to fully cook them. Put fully seared kofte aside on a plate while you’re cooking the others.

5. When you’re done searing all of the kofte, place them on a cookie sheet lined with parchment paper. Cook in the oven for 5 to 7 minutes or until fully cooked through.

6. When finished, sprinkle with sumac if you choose.

Good final

Advertisements

2 comments on “Mezze: Chicken-Zucchini Kofte

  1. Beth (OMG! Yummy)
    November 7, 2013

    This is such a great idea Jaime! Hope you stored some away for quick dinners! Thanks for sharing over on Tasting Jerusalem’s FB page!

    • mezzeanddolce
      November 7, 2013

      That was the plan, but then they were so good that we ate all of them. Should have doubled the recipe!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on January 3, 2014 by in Appetizers/Dips, Mezze, Poultry and tagged , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

Categories

Follow us on Pinterest!

Follow Me on Pinterest

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 124 other followers

Check out our food porn on FoodGawker!

Flourishing Foodie

Light Mediterranean Meals Paired with Ample Dessert

bottom of the pot

Light Mediterranean Meals Paired with Ample Dessert

The Year In Food

Light Mediterranean Meals Paired with Ample Dessert

My Persian Kitchen

Light Mediterranean Meals Paired with Ample Dessert

Dinner: A Love Story| Dinner: A Love Story

Light Mediterranean Meals Paired with Ample Dessert

101 Cookbooks

Light Mediterranean Meals Paired with Ample Dessert

http://www.lizandjewels.com/

Light Mediterranean Meals Paired with Ample Dessert

Tori Avey

Light Mediterranean Meals Paired with Ample Dessert

dinners & dreams

Light Mediterranean Meals Paired with Ample Dessert

butter tree

Light Mediterranean Meals Paired with Ample Dessert

Butter Me Up Brooklyn

baking makes friends.

Lottie + Doof

Light Mediterranean Meals Paired with Ample Dessert

palate/palette/plate

Light Mediterranean Meals Paired with Ample Dessert

%d bloggers like this: