Ingredients
Serves 4-6
Lamb Kofte Kebabs
Kofte:
1kg lamb leg or shoulder, minced
½ onion, finely diced
2 garlic cloves, crushed
1 tbsp ground sumac
1 tbsp cumin seeds, dry-roasted and ground
2 tsp chilli powder
1 tsp coriander seeds, dry-roasted and ground
¼ cup chopped coriander leaves
½ cup chopped parsley leaves
1 tbsp salt
1 tbsp freshly ground black pepper
Labne
1 kg yoghurt hung overnight with ½ tsp salt
500g yoghurt labne
Mint leaves
Coriander
Juice of 1 lemon
Salt
Ground white pepper
Tabouleh
2 cup chopped parsley
2 spring onions finely sliced
3 tbsp cooked cous cous
2 Roma tomatoes, seeds removed and finely diced
¼ cup mint leaves, picked and roughly chopped
Juice of two lemons
¼ cup extra-virgin olive oil
Salt and pepper
Chili Mud Crab
Serves 2
1 mud crab, dead, top shell removed and cut between the legs into several pieces, and the shell of the craw cracked
3 cloves garlic, crushed
¼ cup vegetable oil
½ cup shallots finely sliced
3 hot chillies, sliced
1 tab fresh ginger grated
3 tbsp ketjap mannis
3 tbsp soy sauce
1 tbsp fish sauce
1 cup tomato sauce
3 tbsp sugar
2 tbsp rice wine vinegar
3 tbsp corn flour mixed with water to make a paste
1 cup roughly chopped coriander
½ cup spring onions finely sliced
2 tbsp hoi sin sauce
½ cup water
Method
Lamb Kofte Kebabs
These spicy minced meat kebabs are popular all around the Middle East and Eastern Mediterranean. Think of them as a sort of skinless sausage, moulded around a skewer. If you can, try to find tong, flat metal skewers for this dish I as they hold the kofte better.
You can serve these kebabs the traditional way, stuffed into warm pita bread with salad and tzatziki, but for a change… try this!
Kofte
Combine all the ingredients in a large mixing bowl. Use your hands to squish everything together thoroughly, so that the onion, garlic, spices and herbs are evenly distributed. Cover and refrigerate for 20 minutes to allow the flavours to develop.
When ready to cook, preheat a barbecue or griddle to its highest temperature. Use wet hands to divide the kofte mix into portions and mould each one around a flat metal skewer into a long sausage shape.
Cook the kofte for 5-8 minutes, turning frequently, until golden brown and cooked through. Serve with your choice of accompaniments such as labne and tabouleh.
Labne
Making cheese is quite an art; there are so many delicious cheeses from around the world. Labne is a sort of fresh cheese that is made by salting and straining yoghurt overnight, though if you leave it for longer it will thicken to become quite firm and chalky, often it is made into balls the size of squash balls, rolled in dried herbs, pepper and chilli and preserved in oil.
Combine yoghurt and salt in a bowl. Place the mixture in the centre of a tea towel or piece of muslin. Gather up sides and tie with string. Suspend the ball over a bowl and allow to drain overnight in the fridge. Remove from cloth and combine with chopped herbs and remaining ingredients to create a spreadable dip.
Tabouleh
One of my all time favourite salads, fresh, tasty and very healthy. I use cous cous instead of burgle wheat, its softer and quicker to get ready, burgle needs to be soaked. Tabouleh is best made just before you serve
To make, mix all the ingredients together and season with salt and pepper.
Chili Mud Crab
Mud crabs are quite a delicacy in Asia and in my house. I have cooked many versions of this dish but this version is quick and tasty. It’s best to buy your mud crabs live, and to ensure that they are top quality, fresh and full of crab meat. A good fish monger will help. Also it may pay to visit your local Asian grocery store /fish monger as they should be able to point you in the right direction. The most humane way to kill a crab is to put it in the freezer, for a few hours, the crab goes to sleep and eventually dies.
In a large pot or wok, heat oil over a medium heat, add the shallots and fry until golden add the garlic, ginger and chili and stir for 1 to 2 minutes.
Add the liquids and sauces and bring to a gentle simmer, while stirring every few minutes.
Add the crab and simmer gently for 8 to 10 minutes.
When ready add just enough corn flour to thicken (if necessary).
Add coriander and spring onions and serve.