Egyptian Kofta

What You’ll Need:

• 1 pound ground lamb

• 1 pound ground beef (20% fat)

• 1/4 cup sour cream

• 1 cup parsley leaves

• 1/2 cup mint leaves

• 1 small yellow onion (or red onion)

• 3 garlic cloves (optional)

• 1 TBL salt

• 2 TSP all spice

• 2 TSP sumac

• 1/2 TSP chili flake (or 1/4 if you want it more mild)

• 1 TSP coriander

• 1/2 TSP cinnamon

• 1/4 TSP clove

• 1 TSP white pepper

STEPS:

1. Blend onion, sour cream, herbs, spices and garlic (if using) in a food processor

2. Add the watery mixture to a bowl with both meats

3. Mix very well together

4. Use a 1/4 cup spoon to measure out kofta

5. Shape into long ovals, patties or whatever shape you prefer

6. Grill or use a cast iron to cook through. Should take about 3-4 minutes per side or until the internal temperature reads 145 for medium, 155 for well done.

Seared Swordfish with Tahini Lemon Cauliflower

TIME: 40 min

SERVES: 2 people

• 2 6-9 ounce swordfish filets (1 inch thick)
• 1/2 teaspoon sumac
• 1/4 teaspoon cumin
• 1 lemon
• 1 head cauliflower
• 1 yellow onion
• 3 tablespoons tahini
• 1 tablespoon water
• 1/4 cup olive oil
• 1 garlic clove
• Salt & Pepper
• Handful of parsley
• Handful of mint

1. Cut head of Cauliflower into florets
2. Toss in olive oil, salt and pepper and roast in a 350° for 30 minutes. Toss pan halfway through.
3. In a bowl, mix the tahini, olive oil, water, lemon juice and grated garlic. Mixture should be similar to a thick salad dressing. Add salt and pepper to taste. Set aside
4. Julienne the onion and cook on low heat with a pinch of salt until soft and golden brown. Set aside.
5. Sprinkle the cumin, sumac, salt and pepper onto each Swordfish steak. Lightly rub vegetable oil and sear on medium for 6 minutes on one side and finish lightly searing on the other side for a few minutes or until firm and cooked through.
6. Take a platter and spread a layer of the tahini sauce on the bottom. Top with the roasted cauliflower, caramelized onions, parsley and mint. Drizzle more sauce on top.
7. Serve with seared swordfish steaks on top.

Tatziki Dip

Ah the Tatziki...or as we say in arabic, zebady. This is a staple at every dinner table I can recall. It is a dipping sauce, a rice binder, a palate cleanser and can go on top of practically every type of fish, poultry, vegetable or meat dish you can imagine.

Zebady is a very simple side dish that can be whipped up with just a few ingredients. Everything can be altered to your personal taste buds, so find your happy place! There are many ways you can also make your tatziki unique. Feel free to substitute the cucumber with yellow or red beets or even add strips of sun dried tomato. That would be pretty yummy on some chicken. Anyways, here's my basic zebady recipe!

Here's what you'll need:

1 cup of thick plain yogurt

3 garlic cloves

1 lemon

1/2 cup shredded cucumber

1 tsp dried mint

salt

pepper

1. Combine the yogurt, lemon, salt, and touch of pepper to taste.

2. Grind your garlic all the way into a paste form. This can be done in a garlic press or if you don't have one, take a pinch of salt and add it to your minced garlic. Take the side of your knife and smash, dragging the garlic paste towards you. You'll notice that the salt gives it just enough abrasion to turn into a paste. ;)

That is your base! Cucumber and mint continued:

3. Add your dried mint

4. Shred your fresh cucumber and drain in a cheesecloth. This is important as you don't want too much excess liquid in your yogurt dip.

5. Add your cucumber on top as I like to do, or fold it in.

You are ready to dip in!

A few other ideas that came to mind for a 2.0 version.

Zebady base + sriracha = Spicy twist for chicken or kofta

Zebady base + dried oregano + sundried tomato = Roasted touch for shish tawook or chicken kabob

Zebady base + dried taragon + kalamata olives = Briney twist for a topping on white fish