In search of healthy and fun meals to feed my family, with an eye toward sustainable living.

Here you'll find recipes & ramblings about keeping my family fed with what's available in Alaska between local produce, a little bit of wild harvest, and the modern grocery store.

Saturday, May 2, 2009

Kofta-kabobs & variations

My husband (the Swede who must have been Cajun in a previous life as much as he likes complex and spicy foods) reminded me of a wonderful recipe book that I have not consulted in a long time, and he specifically requested I make Kofta kabobs. He claims to have made these in his younger days...

Now compared to the rather boring fare of plain hamburgers (which I admit I don't especially like) , this is a dish worthy of ground meat!

This is a great little recipe book featuring "unique innovative recipes from the world's fiery cuisines", where you'll find something from just about every continent. I'm having fun re-discovering this little gem, and will likely be cooking more dishes featured in there.

Kofta Kabobs (Middle Eastern meatballs or patties)
From Marlena Spieler's "Hot and Spicy".

1 pound ground beef or lamb
1-2 slices bread, soaked and squeezed dry (or breadcrumbs, leftover rice, etc)
3-5 cloves garlic,chopped
2 T plain yoghurt
1 t cumin
1 t paprika
1 t Middle Eastern spicemix or curry powder
pinch of cardamon or turmeric
1 t tomato paste
1 t hot salsa
salt & pepper to taste
additional suggestion: fresh herbs like parsley, chives

Mix all up, and fry, broil or grill (on skewers as in picture above). Traditionally served in pita bread with yoghurt, cucumbers, raw onions and tomatoes.

Variation: Kofta-filled stuffed potatoes
Boil or steam whole potato until tender yet firm. Hollow out, and fill with meat mixture. Bake for approx 30 minutes at 375 F -- check that meat is cooked throughout.


  1. I always hit your blog around lunchtime. I really have to change that.

  2. What a great blog! I found it through Megatonlove. Just a treat!