Kofte Deluxe
Ingredients
• 4 portions of mixed minced meat
• 1 tsp harissa
• 2 tbsp BBQ seasoning of your choice
• 1 tbsp mustard
• 2 tablespoons olive oil
• Grated peel of ½ lemon
For the eggplants:
• 2 eggplants, pricked all over
• 2 tablespoons olive oil
• 1 tbsp BBQ seasoning of your choice
• Grated peel of ¼ lemon
For the cream:
• 4 tablespoons of set yoghurt, 10% fat
• 4 tbsp sour cream, 24% fat
• 1 tbsp olive oil
• Juice of ½ lemon
• Grated peel of ¼ lemon
• 1 tbsp dill, finely chopped
• Salt, sugar
equipment
• Grill, skewers
preparation
Mix the minced meat with the remaining ingredients, season to taste and knead well for about 5 minutes. Then form long patties.
Then put on skewers. Grill indirectly and then sizzle.
Grill the eggplants over direct heat, turning them regularly.
When the eggplants are soft, halve them and remove the flesh. Chop medium-finely and marinate and season with the remaining ingredients.
Mix all the ingredients for the cream base until smooth, season to taste and mix with the cooled eggplant. Sprinkle dill on top.
FIRE&FOOD Issue 4-2016
