TZATZIKI & MEDITERRANEAN TOMATO SALAD
MANSION ON FORSYTHE
BEEF KOFTA
6-10 each Bamboo skewers * can also use shish kebab swords.
1 piece sandwich bread, toasted
1 lb ground beef. each onion, grated
2 each garlic cloves, minced.
1/4 tsp Ground pepper
1/4 tsp Kosher salt
1 tsp Allspice
1/4 tsp Nutmeg
1/2 tsp Ground cumin
1/2 tsp Sumac (optional)
1/4 tsp Cinnamon
1/2 tsp (2-3 sprigs)Fresh rosemary, chopped fine
1/2 tsp (2-3 sprigs)Fresh oregano, chopped fine
METHOD
Soak bread in water for a few minutes; wring out slightly and transfer to a large stainless bowl. Add remaining ingredients and mix thoroughly using hands. Divide mixture into 3-4 oz. balls (approx. . cup) and form around skewers. Ideally, chill prior to grilling. Grill 2-3 minutes on each side, taking care not to burn skewers. Finish on top shelf of grill or in oven until beef is fully cooked. Add to a plate the starch and vegetable of your choice and enjoy.
*Serve with grilled pita or naan, chopped parsley, tzatziki, hummus and/or crumbled feta.
TZATZIKI
1/2 each Lg. cucumber unpeeled
1 1/2 cups Full fat greek yogurt
2 each Garlic cloves, minced
2 Tbs Extra virgin olive oil
1 Tbs Distilled white vinegar
1/2 tsp Salt
1 Tbs Fresh dill, minced
METHOD
Grate cucumber and press through sieve or cheesecloth (or a clean towel) to remove excess liquid. Mix all ingredients in a mixing bowl, including cucumber pulp. Best made the day before.
MEDITERRANEAN TOMATO SALAD
1 each Cucumber, peeled and seeded
3-4 each slicing tomatoes
1/4 each Small red onion
1/2 each Juice of lemon
1 tbs Red wine vinegar
1 tsp Sugar
1 tbs Mint, finely chopped
1 tbs Parsley, finely chopped
Salt and pepper
METHOD
Slice cucumber, wedge tomatoes and slice onion very thin. In a bowl, mix lemon juice, vinegar, sugar and oil and pour over vegetables. Mix with chopped herbs and season with salt and pepper
