Egyptian Apricot Sauce For Kofta Recipes

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KOFTA MISHMISHEYA (LAMB MEATBALLS IN APRICOT SAUCE)



Kofta Mishmisheya (Lamb Meatballs in Apricot Sauce) image

This is a recipe I have not yet tried. but it is from "The Book of Jewish Food" by Claudia Roden, and every single recipe I have made from that book so far has been a winner! This recipe originates in Iraq, and appeared originally in a 13th century Baghdad cookbook.

Provided by Susiecat too

Categories     Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 large onion, chopped
3 -4 tablespoons vegetable oil
1 1/2 lbs ground lamb
1 teaspoon dried lime powder (available at Indian groceries)
1/4 teaspoon ground cloves
1/4 teaspoon allspice
salt and pepper
3 -4 tablespoons tomato paste
7 ounces dried apricots, soaked in water for 1/2 hr. (use the tart, not sweetened variety)
3 -4 tablespoons currants or 3 -4 tablespoons raisins
1 lemon, juice of
1 teaspoon sugar

Steps:

  • In a large frying pan, fry the onion in oil until golden.
  • With your hands, work the meat into a paste with the dried lime, cloves, allspice, 3/4 tsp salt, and pepper, and roll into walnut-sized balls.
  • Add them to the pan and cook, turning them to brown all over.
  • Stir in the tomato paste, add the drained apricots and the currants or raisins, and cover with water.
  • Simmer about 25 minutes.
  • Crush the apricots a bit with a fork, add lemon juice and sugar and a little salt and pepper, and simmer for another 20 minutes.
  • Serve over rice.

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