The recipes this issue are semi inspired by the lovely GG who graces our cover this month. There’s a mediterranean flair and these dishes are fun for summer and perfect for medicating while watching TV, or for an infused picnic. These tasty pieces go great together or as separate snacks. We’d love to see your handiwork in the kitchen, so please share if you do prepare and have a good time infusing your food.
Ingredients:
1/4 cup each pine nuts, almonds, and walnuts (total 3/4 cup)
1 small yellow onion, roughly chopped
3 cloves garlic, roughly chopped
1 small red bell pepper, roughly chopped
2 Tablespoons of Canna Butter
1/2 cup cilantro leaves, gently packed (okay to substitute parsley)
2 pounds ground lamb
3/4 teaspoon ground cumin
Heaping 1/4 teaspoon ground cinnamon
Heaping 1/4 teaspoon ground cardamom
Heaping 1/4 teaspoon ground cloves
1-1/2 teaspoons salt
1/4 teaspoon white pepper
Tzatziki and hummus, for serving
Instructions:
Place the nuts in a bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes.
Pour the nuts into mixing bowl large enough to hold all of the ingredients, and set aside to cool. (Don’t leave the nuts in the pan, as the residual heat may cause them to burn.) Place the onion, garlic, bell pepper, and cilantro in the bowl of the food processor (no need to clean it first). Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts. To the veggies and nuts, add the lamb, canna butter, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined. Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and 1/2-inch thick (they will puff up on the grill to look like meatballs).
Place on the baking sheet and cover with plastic wrap, then refrigerate until ready to cook. Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 per side or until cooked through. Serve with tzatziki and hummus. Make-Ahead: The patties can be made and refrigerated up to two days ahead of time, or frozen for up to three months. (Freeze the patties on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.)
