Every so often, Doug and I get a craving for kufteh. When time doesn’t allow for the full preparation, we just make the meechoog (filling) and serve it over bulgur pilaf with a side of plain madzoon.
You can make your favorite meechoog recipe, or use the one below. If you closed your eyes and took one taste of this simple version, you’d swear you were eating the real thing!
2 large onions, finely chopped
2 Tbsp butter
2 Tbsp olive oil
3/4 lb ground lamb, beef, or turkey
salt and pepper to taste
1 bunch flat-leaf parsley, washed and finely chopped
ground coriander, allspice, black pepper, paprika to taste
1/4 cup to 1/3 cup pine nuts
1. In a skillet, melt the butter, then add olive oil to heat. Add chopped onions and cook, stirring occasionally, until onions are soft – about 10 to 15 minutes.
2. In a separate skillet, cook the ground meat until it is no longer pink. Drain any excess fat. Season with salt and pepper to taste.
3. Add meat to the skillet with the onions. Stir in the remaining seasonings, parsley, and pine nuts. Cook for another 5 to 10 minutes.
To serve: Place bulgur pilaf in the center of the plate (or bowl), top with meechoog, and a dollop of madzoon, if desired. A tomato-cucumber salad makes a perfect accompaniment.
My family and I had the distinct honor of meeting George Mardikian at his restaurant,…
My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…
Hi Everyone, and especially those living in the Sacramento, CA area,I know I’m a bit…