Last Updated on April 1, 2019 by Chef Mireille
This Middle Eastern popular meze entree makes a great Vegetarian meal or a first course for any meal.
Although I adapted this recipe from Ana Sortum’s Spice, I have actually seen a version of this recipe in a few different cookbooks that focus on Middle Eastern food. It must be a very common addition to a meze table throughout the Arabic world. At this time of year in the northeast United States, the weather doesn;t know what it wants to do. One day we are bringing our sweaters out of the closets and the next day it’s back to shorts and tee shirts. However, due to all the havoc this season’s hurricane’s have done to other parts of the US, I am not complaining about our weather one bit! So for those hot days that are still lingering about and you just one a light dinner, this is a great summer meal! It’s also great as a first course for any meal!
This is my contribution for this week’s CCC. I have so many CCC posts done, but editing sometimes causes quite a delay in getting them out to you. This was actually made several months ago, but better late than never right!
Other Middle Eastern Foods to add to your Meze
- Spinach Harissa Hummus
- Harissa Lamb Rolls
- Lebanese Spinach Pastries
- Piyaz – Turkish White Bean Salad
- Za’atar Bread
- Pita Bread
IN THE MAKING
You can either just serve the kofte with the salad stuffed inside or serve it on a bed of lettuce.
In America, Vegetarians often get a raw deal. Often when I work as on call culinary staff for high end events, I wonder why they give no thought to the Vegetarians. Often all the Vegetarians get is a thick slice of roasted cauliflower as their main course. Really??? This is a great option for the Vegetarians at your table!
This is my contribution to Cooking from Cookbook Challenge Group