Lamb Kufte with Cabbage Salad and Ajvar

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November 5, 2015

Some recipes have to stay locked in a chest. The chest to be buried under a tree on an abandoned island and the map to that place to be burned.


2 servings as an entrée

4-6 servings as appetizer


1 lbs lamb shoulder – finely minced

¼ cup pistachios, pressed in a mortar

½ teaspoon coriander

½ teaspoon cumin

¼ teaspoon cardamom

½ teaspoon paprika

1 clove

Pinch of nutmeg

½ teaspoon freshly ground black pepper

2 shallots, minced

2 tablespoons fresh mint, finely chopped

1 tablespoon fresh mint, finely chopped

1 tablespoon olive oil


¼ red cabbage, finely chopped in strips

¼ green cabbage, finely chopped in strips

1 carrot, shredded on stainless steel box grinder

1 stalk celery, finely chopped

1 tablespoon fresh dill, finely minced

1 tablespoon fresh parsley, finely minced

1 teaspoon salt or to taste

2 tablespoons extra virgin olive oil

1 tablespoon apple vinegar

AJVAR - tomato-roasted red peppers spread

2 red bell peppers

1 cup crushed canned tomatoes

½ tablespoon fresh parsley

1 tablespoon sunflower oil



2Mix all the ingredients in a mortar and mix very well with 1 tablespoon olive oil. Add to the finely minced lamb meat and “kneed” it with your hands. When you get a homogenous mixture place it in the refrigerator for 30 min. When you make the kufte your hands have to be wet, so the meat doesn’t stick and you can shape beautifully the flattened kufte balls. Each one should be 3-4“ diameter, 1.3” thick.

3Preheat the oven to 350F.

4Line a baking rack with parchment paper. Place the kuftes and bake them until completely cooked, about 20 min.

5Serve with cabbage salad and ajvar on the side.


7Mix all the ingredients above in a large bowl and press with hands for a minute to make the cabbage soft.


9Wrap the bell peppers individually in foil and bake them on open fire. Turn them every 1.5 minute and bake for 6 min. When cool enough to handle pill the skin off and finely chop them.

10Over low heat in a small saucepan combine the chopped red peppers, tomatoes, parsley and 1 tablespoon sunflower oil. Cook until sauce gets thick, about 25 min. Salt to taste.


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