Justin & Meredith Winokur's Kitchen Cooking Notebook

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Kofta Tacos with Mango-Cucumber Israeli Salad -- back to top

We made Kofta tacos again like we did on 2016-04-14 with the regular kofta recipe though this time we used better beef (not frozen and/or only partially defrosted) plus I think we were more subtle on the spices which actually helped.

They were really good. Meredith also made her usual tzatziki (though we didn't have a ton of cucumbers).

Meredith also made a mango-cucumber Israeli salad from the cookbook Zahav. We thought it was interesting but not amazing. I do not know if the mangos were just too ripe or what. Maybe we would try it again, but we are excited either way for doing more things from this book.

Mango, Cucumber and Sumac-Onion Israeli Salad (from Zahav, book)

Local Copy (U: guest, P: name of my dog, lower case)

Simple Sumac Onions (from Zahav, book)

Local Copy (U: guest, P: name of my dog, lower case)

Koftas and Mushrooms -- back to top

This is largely a repeat of last Sunday except we just made koftas and I used Soyaki¹ for the teriyaki sauce.

Meredith made the regular kofta recipe² with turkey. She followed the (now updated) recipe pretty closely. I assembled them and figured out a trick to shaping them onto skewers: do it on a greased plate rather than trying to form it into a log in the air.

I made more harissa (yes, I am obsessed) and also assembled the mushrooms. I grilled everything as per the directions.

It all came out pretty good. The mushrooms were good (as usual) and we liked the koftas, though I think I liked the accidental mixing of koftas and keftas last week more.

I couldn't really tell the different teriyaki sauce but I also didn't really have enough of the Soyaki left either so it is really hard to tell.