1. Fry the zucchini and garlic in olive oil until slightly browned. Add on the chili flakes, herbs, diced tomatoes, salt and pepper. A splash of vinegar brightens up the flavor. Simmer uncovered for just ten minutes. This is a quick sauce. It’s lit from within. 2. In the winter you could cook this at a low, slow bubble while watching the snow fall. 3. For the Kofta: 4. Mix the beef or lamb with the parsley, cilantro, red onion, cinnamon, coriander, cumin, salt and pepper. Knead for a few minutes, until the meat clears the sides of the bowl and the ingredients are evenly distributed. 5. Roll the meat into 8 finger shaped Kofta. Dipping your clean fingers in a little water will help keep the meat from sticking. Cover and refrigerate until needed (at least 30 minutes for the flavors to mellow). 6. Meanwhile, prepare the chunky, bright zucchini sauce – an entire garden in every bite. 7. Grill the kofta over medium high heat. 8. Fill a large platter with the zucchini sauce and pile on the kofta. Garnish with more parsley and serve with rice and flatbread. ---------------------------------------------------------------------------
Nutrition
Ingredients
