Zucchini Sauce For Koftas Oman Recipes

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ZUCCHINI AND ONION KOFTAS



Zucchini and Onion Koftas image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 12 to 14 koftas

Number Of Ingredients 10

2 cups vegetable oil, for frying
1 cup chickpea flour
1 cup chopped green onions
2 tablespoons yogurt
1 tablespoon garam masala
1 teaspoon cardamom seeds
1 teaspoon dried pomegranate seeds
1 medium onion, peeled, cut in half and thinly sliced
1 medium zucchini, grated
A pinch of salt

Steps:

  • Heat the oil to 350 degrees in a deep, heavy pot.
  • Place the chickpea flour, green onions, 4 tablespoons water, the yogurt, garam masala, cardamom, pomegranate, onions, zucchini and salt into a large bowl and mix well. Form the mixture into golf ball-size balls and fry in the oil until golden brown, 5 to 6 minutes. Drain on paper towels prior to serving.

ZUCCHINI SAUCE OMANI STYLE(FOR KOFTA)



Zucchini Sauce Omani Style(For Kofta) image

Recipe adapted from Laura Kelley at Silk Road Gourmet, where she journies through the cuisines, histories and cultures of the more than thirty countries that traded goods along that great lifeline of the ancient world. Posted in Global World Adventure. I have posted the recipe for the Kofta for those who want to make it. The sauce can be served with rice(or almost any grain), noodles, meat dishes, dig in and enjoy the great flavors of Oman! You could also crack a few eggs on top of the sauce and cook for Shakshouka.

Provided by Sharon123

Categories     Sauces

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

3 medium zucchini
6 garlic cloves, crushed
1/3 cup olive oil
1 liter can diced tomato
crushed red chili, to taste
handful fresh parsley, chopped (2 Tbsp)
handful of fresh mint, chopped (2 Tbsp)
1 tablespoon balsamic vinegar
salt & pepper
1 lb ground beef (or lamb)
1 tablespoon parsley, finely chopped (about a handful)
1 tablespoon cilantro, finely chopped
1 tiny red onion, minced
1 teaspoon cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
salt or pepper

Steps:

  • 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.
  • In the winter you could cook this at a low, slow bubble while watching the snow fall.
  • For the Kofta:.
  • 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.
  • 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).
  • Meanwhile, prepare the chunky, bright zucchini sauce - an entire garden in every bite.
  • Grill the kofta over medium high heat.
  • Fill a large platter with the zucchini sauce and pile on the kofta. Garnish with more parsley and serve with rice and flatbread.

Nutrition Facts : Calories 454.3, Fat 35.7, SaturatedFat 9.3, Cholesterol 77.1, Sodium 91.5, Carbohydrate 10.4, Fiber 2.7, Sugar 5.5, Protein 23.7

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